Mezzanine Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 15, 2013; 11:55 AM • by RVANews staff

• 3433 West Cary Street
• 804.353.2186
• mezzaninerva.com

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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

April 15, 2013 11:55 AM 0