Metzger; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 11, 2016; 9:37 AM • by RVANews staff

• 801 N. 23rd Street
• 804.325.3147
• metzgerbarandbutchery.com
• Reservations »

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Course one

Chose one

• Romaine and herb salad — With parsley mint dressing, pecorino, and bottarga
• Pea soup — With bavarian ham, creme fraiche, mint
• Marrow bone — With mushroom marmalade, pickled shallot, marrow toast
• Smorrebrod — Egg salad, pickles, spring vegetables

Course two

Choose one

• Roast chicken — With Siberian kale salad, carrots, carrot caper caesar
• Pork schnitzel — With braised kraut, duck fat fingerling potatoes, dijon aioli
• Pan-seared fluke — With white beans, sausage, ramps
• Spelt risotto — With roasted mushrooms, pickled mustard seed, asparagus

Course three

Choose one

• Chocolate ice cream sundae — With salted caramel, peanut brittle, peanut butter marshmallow, caramelized white chocolate shell
• Buttermilk cheesecake — With strawberry, rhubarb, red wine
• Vanilla bean panna cotta — With cassis granita, montenegro citrus

April 11, 2016 9:37 AM 0