Rowland’s; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Citrus soy braised pork belly — With mango chipotle slaw
  • Arugula — With roasted pine nuts, reggiano, extra virgin olive oil, and meyer lemon
  • Baked Virginia oysters — With braised leeks and tasso hollandaise
  • Empanada carne asado — With sofrito
  • Soup of day

Course two

Choose one

  • Seared cinnamon rubbed pork tenderloin — With butternut hash and cranberry apple chutney
  • Coq au vin –Seared free range chicken braised in rioja & roasted chicken stock with fresh herbs and winter root vegetables
  • Blackened Carolina flounder –With butter beans, grape tomato, capicola, piquillo peppers, zucchini, and shellfish fume
  • Autumn squash lasagna — (gluten free)
  • Shrimp & sweet corn ravioli

Course three

Choose one

  • Roasted pear bread pudding
  • Coconut cream pie
  • Pumpkin parfait
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