Rowland’s; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 10, 2016; 7:40 PM • by RVANews staff

• 2132 W. Main Street
• 804.257.9885
• rowlandrestaurant.com
• Reservations »

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Course one

Chose one

• Sweet pea bisque — With prosciutto
• House made gravlax_ — With potato latke and apple salad
• Spring mix — With grapefruit, avocado, smoked trout, and grapefruit vinaigrette
• Crispy calamari — With arugula, and creamy ginger dressing
• Pork carnitas taco — With cilantro chimi churri and mango slaw

Course two

Choose one

• Roasted monk fish — With spicy chorizo, little neck clams, celery root puree, and bouillabaisse broth
• Toasted quinoa — With Okinawa sweet potato, kale, pinenuts, sunny side egg, and roasted shallot vinaigrette
• Chicken tangine — With roasted cauliflower, castelvetrano olives, couscous
• Conchiglie pasta — With local shrimp, rapini, pine nut pesto, and pecorino
• Lomo saltado (Peruvian beef stir fry) — With sticky rice

Course three

Choose one

• Virginia’s carrot cake
• Belgium chocolate bread pudding
• Kumquat upside down cake

April 10, 2016 7:40 PM 0