Rowland; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Baked chesapeake oysters — With creamy dijon spinach, Tasso ham, and pecorino panko
  • Roasted butternut squash salad — With arugula, goat cheese, and warm cider vinaigrette
  • Black bean cake — With pico de gallo, Aji pepper, tomatillo, and an organic egg sunny side
  • Silver queen corn chowder — With smoked white fish

Course two

Choose one

  • Shellfish carbonara — With spaghetti, and Edwards Virginia ham
  • Local pan-fried flounder — With quinoa, feta, Pleitz Farm tomatoes, fennel fume
  • Roasted game hen — With sweet potato gnocchi, haricot verts, sage broth, and hazelnuts
  • Zinfandel braised beef short ribs — With red beans, jasmine rice, and mustard greens

Course three

Choose one

  • Pumpkin bread pudding — With maple syrup sabayon
  • Baked spicy pear — With almond cookie crumbles and vanilla creme
  • Tres Leches Chocolate
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