Mezzanine; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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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
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