Kitchen on Cary; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

October 11, 2015; 9:56 PM • by RVANews staff

• 1331 E. Cary Street
• 804.643.1315
• kitchenoncary.com

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Course one

Chose one

• Parsnip soup — With jumbo lump blue crab and red pepper swirl
• Salt-roasted beets — With arugula, billy bleu, toasted pepitas, and orange supremes
• Duck confit eggrolls — With bok choy slaw, asian mustard, and IPA chile glaze
• Eastern Shore crab cake — With Edward’s bacon, sweet corn ragout, and corn shoots

Course two

Choose one

• Tuscan-grilled hanger steak — With Dave & Dee’s mushrooms, roasted shallot, farro, salsa and verde
• Grilled pork tenderloin — With roasted bosc peas, dried cherry gastrique, Byrd Mill grits, and daily veg
• Koc jambalaya — With shrimp, crab, andouille sausage, grilled chicken, basmati rice, and crispy okra
• Bacon-wrapped meatloaf “vlp” — With crème fraiche mashed potatoes, marsala gravy, crispy onions, and daily veg
• Today’s catch — With celery root purée, beluga black lentils, fried leeks, and chive vin blanc
• Local grass-fed burger — With sharp white cheddar, grilled onion, truffle aioli, house pickles, and fries

Course three

Choose one

• Bread pudding — With bourbon, pecan, brown butter caramel, and sea salt
• Bittersweet chocolate stout pound cake — With candy roaster squash anglaise, and cocoa nibs
• “Apple streudel” — With warm‎ autumn spiced apples, puff pastry, and maple-bacon ice cream

October 11, 2015 9:56 PM 0