Secco Wine Bar; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 18, 2013; 6:57 AM • by RVANews staff

• 2933 West Cary Street
• 804.353.0670
• seccowinebar.com

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Build Your Own Cheese and/or Cured Meat Plate

Choose two

• Brillat savarin— (FR) creamy, rich butter-bomb.
• P’tite basque— (FR) semi-soft, sweet & smooth.
• Jamon serrano— (SP) 17-month salt-cured ham.
• Wild boar salame— (VA) applewood-smoked, cured with garlic & sangiovese.

Course two

Choose two

• Gnocchi sardi— Asparagus, green garlic butter, dukkah breadcrumbs.
• Bacon wrapped monkfish— English peas, shimeji mushrooms, tarragon sauce.
• Soft boiled eggs— With marinated Spanish white anchovies, potato crisps, fresh herbs.
• Hakurei turnip & idiazabal croquettes— With ramp mayo.
• Sauteed squid— Pan roasted artichokes, mint pesto, crushed hazelnuts.
• Spicy lamb sausage— Warm tomato-berbere jam, barley with brown butter &
  scallion.

Course three

Choose one

• Italian pasteria— With strawberries in vin cotto.
• Vanilla flan— With bourbon caramel, macerated dried cherries, smoked walnuts & basil.
• Dark chocolate-salted caramel gelato

April 18, 2013 6:57 AM 0