Helen’s Restaurant; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

April 13, 2014; 8:47 PM • by RVANews staff

• 2527 W. Main Street
• 804.358.4370
• hellensrva.com

— ∮∮∮ —

Course one

Chose one

• Carrot ginger soup — With garlic croutons, smoked paprika, tarragon oil, and chives
• Citrus & roasted beets — Shaved fennel, goat cheese, pistachio, and white balsamic vinaigrette
• Cucumber & green bean salad — Baby arugula, quick-pickled shallots, bell pepper, and green goddess dressing
• Steamed mussels — With pernod broth, herbs de provence, tomatoes, matchstick potatoes, and lemon aioli
• Housemade strozapretti — With peas, asparagus, spinach, zucchini, pesto, and parmesan

Course two

Choose one

• Braised beef short rib — With poached garlic mashed potatoes, roasted baby carrots, broccoli rabe, and white cheddar sauce
• Bacon-wrapped pork tenderloin — With country sausage-apple stuffing, baked black lentils, cabbage-bell pepper slaw, and Virginia barbecue glaze
• Coq au vin blanc — With poached garlic mashed potatoes, spring vegetables, and natural jus
• Caramelized sea scallops — With butternut squash purée, spring vegetable succotash, gremolata, tarragon oil
• Shrimp & grits — With wild caught shrimp, smoked gouda grits, and Southern soffritto
• Cauliflower & mushroom carbonara — Fettuccine, spicy vegetarian sausage, peas, thyme, and parmesan sauce

Course three

Choose one

• Strawberry-Rhubarb & Banana Sorbet
• Chocolate & Hazelnut Torte — With raspberry caramel, cocoa cream, and hazelnut praline
• Mousse parfait — Dark chocolate mousse, peanut butter mousse, and chocolate crumble

April 13, 2014 8:47 PM 0