Mezzanine; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 12, 2014; 9:15 PM • by RVANews staff

• 3433 W. Cary Street
• 804.353.2186
• mezzaninerva.com

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Course one

Chose one

• VA crab chowder — Lump crab, red potatoes, and tasso ham
• Fried barcat oysters — With cocktail sauce and lemon
• Honey crisp apple & kale salad — Local kale, candied walnuts, pancetta, and feta cheese
• Pork belly taco — Shalom Farm cabbage, salsa fresca, fried shallots, and white sauce
• Beet stack — With goat & bleu cheese and beet emulsion

Course two

Choose one

• Confit of duck leg — Sweet potato & ricotta gnocchi, oyster mushrooms, and fall greens
• Carolina shrimp and grits — Byrdmill grits, tasso ham, and parmesan cheese
• Steak & frites — Bacon BBQ sauce, hand-cut potatoes, butternut puree, and garlic aioli
• Seasonal fish — Parmesan & buttermilk mash, avocado slaw, and chili mint vinaigrette
• Chicken green curry — Polyface Farm pulled chicken, coconut milk, chilies, and brown rice

Course three

Choose one

• Crème brulee
• Chocolate bourbon pecan pie
• Pumpkin mousse
• Molten chocolate cakes — With espresso anglaise

October 12, 2014 9:15 PM 0