Kampot; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 10, 2016; 10:42 PM • by RVANews staff

• 203 N. Lombardy Street
• 804.355.3008
• balliceauxrva.com

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Course one

Chose one

• Carrot ginger soup — With palm sugar, coconut milk, cilantro oil (v,gf)
• Escargot wontons — With cilantro chimichurri, nuoc cham dipping sauce

Course two

Choose one

• Slow-poached octopus — With toasted chili, lime, coconut sticky rice, stir-fried kai-lan (gf)
• Grilled pork shoulder — With iced yu choy, jaew dipping sauce, jasmine rice, green papaya salad
• Caramelized chicken thigh — With jasmine rice, pickled cabbage, dark soy (gfo)
• Seared hanger steak — With tamarind sauce, hand-cut fries, stir-fried kai-lan, sesame oil, Thai chili
• Gulf shrimp — With wheat noodles, garlic, sesame, seared mushrooms

Course three

Choose one

• Crème brulee — With toasted coconut, vanilla bean (gf)
• Key lime pie — With toasted coconut crust
• Avocado chocolate silk pie — With candied VA peanuts (v)

April 10, 2016 10:42 PM 0