Supper; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 10, 2016; 9:55 PM • by RVANews staff

• 1213 Summit Avenue
• 804.353.0111
• lunchorsupper.com

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Course one

Chose one

• Cucumber gazpacho — With avocado, radish and crème fraiche
• Charcuterie board — With house made ham, fig, bleu cheese, honey and crostini
• Cioppini — Clams, Shrimp, Andouille, Sweet Corn, Red Potatoes in a Tomato, Orange and Fennel Broth served with Grilled Bread

Course two

Choose one

• Brined bone-in duroc pork chop — With warm german potato salad with shallots, snap peas and arugula topped with pickled mustard seeds
• Rainbow trout — With leeks, shallots and garlic served over farotto with pancetta, peas and asparagus, citrus zest and topped with pickled squash and zucchini
• Marinated eggplant — With cherry tomato and haloumi skewer served with an almond, golden raisin, mint rice pilaf and caponata

Course three

Choose one

• Banana pudding
• Bourbon marshmallow s’mores
• Mint chocolate chip ice cream sandwich
• Krispy Kreme bread pudding

April 10, 2016 9:55 PM 0