Europa Italian Cafe & Tapas Bar; 2013 Richmond Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 18, 2013; 6:49 AM • by RVANews staff

1409 East Cary Street

804.643.0911

europarichmond.com

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Choice of 3 starters or 1 starter and 1 entree

Starters

Curried cauliflower bisque— With granny smith apples.
Caesar salad— Caesar dressing, white anchovy, croutons, parmesan, balsamic syrup.
Arugula salad— Saffron pickled red onions, peaches, almonds, feta cheese, green peach vinaigrette.
Tuna tapanade— Caper raisin tapenade, cilantro lime crème fraiche, crostini.
Crab stuffed shrimp— Wrapped with bacon, with roasted pepper aioli.
Scungilli— Marinated conch salad, garlic, lemon, crushed red pepper, parsley, evoo.
Pan roasted mussels— Roasted garlic, bacon and shellfish broth with candied bacon.
Bacon wrapped dates— With pepper jelly.
Lamb shank— Pulled braised lamb, risotto, red wine reduction.
Beef tenderloin flatbread— Braised beef tenderloin, artichokes, caramelized onions, gorgonzola cream.
Gnocchi— Fava beans, hen of the woods mushrooms, manchego.
Crispy brussel sprouts— Smoked ham hock and red wine reduction.
Mushroom bruchetta— House made mozzarella, grilled focaccia and balsamic reduction.

Crispy skinned rockfish— Butter poached rockfish, pea shoots, clementines, pepitas, roasted fingerling potatoes, evoo.
Seafood fideua— Spanish stew with toasted cappellini, clams, mussels, shrimp, rockfish and squid.
Rosemary smoked duck breast— English pea, hen of the woods risotto, mustard greens, lemon confit, port reduction.
Grilled teres major— Celeryroot mash, crispy Brussel sprouts, dried cherry demi glace.
Artichoke and eggplant napolean— With peppers, onions, roasted garlic, parmesan cream and basil pistou.

April 18, 2013 6:49 AM 0