Kitchen on Cary; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 11, 2016; 11:04 AM • by RVANews staff

1331 E. Cary Street

804.643.1315

kitchenoncary.com

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Course one

Chose one

Asparagus & wild mushroom bisque
Spring lettuces — With viogner apple, walnut brittle, pickled grapes, bleu cheese espuma, charred celery
Southern-fried chapel creek oysters — With cauliflower chow-chow, green goddess tartar sauce
House-made semolina crackers — With pimento cheese, “Virginia Pete” hot sauce, house pickles
Buffalo mozzarella arancini — With smoked tomato & vidalia onion marmalade, prosciutto chip
Chesapeake crab cake — With sweet corn & surry sausage ragout, manakintowne corn shoots

Choose one

Market fish — With fava green risotto, mandarin brown butter “maltaise,” nasturtiam leaves
Lamb gnocchi — With english peas, d&d mushrooms, cipollini, blackstone feta
Honey-Harissa Chicken — With Tunisian vegetable stew, lentil pilaf, hub’s peanuts
N.C. trout — With sugar snaps, corn, roasted tomato, Va ham, white grits, tarragon butter sauce
Hangar steak — With grilled radicchio, pea tendril salad, truffle fries, salsa verde
Grilled pork chop — With sweet potato farro, rhubarb chutney, grilled asparagus

Choose one

Chocolate avocado mousse — With agave drizzle, grand marnier chantilly, salted lime
“Dirty Banana” bread pudding — With rum caramel, toasted coconut
Poppy seed bundt cake — With spring berries, meyer lemon curd