Helen’s; 2013 Fall Restaurant Week
Menu and contact information for the 2013 Fall Restaurant Week.

- 2527 W. Main Street
- 804.358.4370
- hellensrva.com
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Course one
Chose one
- Roasted autumn squash soup
- Asian pear and beets salad — With baby arugula, toasted pecans, feta, honey-white balsamic vinaigrette
- Baby spinach and apple salad — With red onion, bacon, warm maple-mustard vinaigrette
- Sweet potato ravioli — With sage, green onions, parmesan broth
- Helen’s mussels — With Pernod broth, herbs de provence, matchstick potatoes, lemon aioli
- Fried green tomatoes — With baby arugula, herbed buttermilk dressing, feta
Course two
Choose one
- Apple cider braised pork shank — With three cheese grits, sautéed brussels sprouts, and hazelnuts
- Bacon wrapped stuffed chicken — With edwards surry sausage and pistachio stuffing, creamy potatoes, broccoli rabe and garlic, marsala glaze
- Hickory smoked beef short ribs — With creamy potatoes, wilted swiss chard and garlic, bourbon barbecue sauce
- Shrimp and grits — With roasted shrimp, three cheese grits, low country shrimp gravy
- Housemade potato gnocchi — With roasted seasonal squash, Swiss chard, smoked tomato, baby arugula-pistachio pesto, parmesan broth
Course three
Choose one
- Banana sundae — Roasted banana ice cream, mocha chocolate brownie, salted caramel sauce, toasted pecans
- Three layer chocolate cake — Chocolate hazelnut brownie, chocolate chambord mousse, dark chocolate ganache, cocoa cream
- Carter Mountain apple sorbet
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