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

— ∮∮∮ —

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

Course two

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

Course three

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

April 11, 2016 11:04 AM 0