Mezzanine Restaurant; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • VA crab chowder — With lump crab, red potatoes, and tasso ham
  • Fried barcat oysters — With cocktail sauce and lemon
  • Honey crisp apple salad — With local kale, candied walnuts, apple chips, and bleu cheese
  • Pork belly taco — With Shalom Farm cabbage, salsa fresca, fried shallots, and white sauce
  • Beet Stack — Goat & bleu cheese and beet emulsion

Course two

Choose one

  • Confit of duck leg — With sweet potato and coconut milk gnocchi, oyster mushrooms, and fall greens
  • Carolina shrimp and grits — With Byrdmill grits, tasso ham, and parmesan cheese
  • Steak and frites — With bacon BBQ sauce, hand-cut potatoes, and garlic aioli
  • VA lump crabcake — With fried green tomato, avocado slaw, and tomato brandy sauce
  • Chicken green curry — With Polyface Farm pulled chicken, coconut milk, and brown rice

Course three

Choose one

  • Crème Brulee
  • Chocolate Bourbon Pecan Pie
  • Pumpkin Mousse
  • Molten Chocolate Cake with Espresso Anglaise
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