Mezzanine Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • Local asparagus salad— Local arugula, turnips truffle vin, shaved parm.
  • Fried barcat oysters— Cocktail sauce, lemon.
  • VA crab salad— Local spinach, lump crab, citrus buttermilk broth.
  • Tempura fried avocado tacos— Salsa fresca, sweet chili, cabbage, white sauce.
  • White Beans and Lox— House cured salmon, billy bread, dill creme.

Course two

Choose one

  • Carolina shrimp and grits— Byrdmill grits, tasso ham, parmesan cheese.
  • Roasted VA pork loin— Apple & napa cabbage slaw, baby carrots, whole grain mustard demi.
  • Grilled 6oz. flatiron steak— Fingerling potatoes, balsamic bbq sauce, asparagus.
  • Grilled fish and frites— VA mahi mahi, mustard greens, frites.

Course three

Choose one

  • Espresso pots de creme
  • Chocolate mousse
  • Pecan pie
  • VA apple fritters
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