The Daily; 2016 Spring Restaurant Week
Menu and contact information for the 2016 Spring Restaurant Week.
- 2934 W. Cary Street
- 804.342.8990
- thedailykitchenandbar.com
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Course one
Chose one
- Soup du jour
- Beet salad — Mixed greens, crispy farro, toasted hazelnut, pickled shallots, balsamic dressing
- Bruschetta — With marinated heirloom cherry tomatoes, smoked chippolini onions, house made mozzarella, basil, balsamic reduction, grilled baguette
- Steamed pork or tofu buns — With Autumn olive farm roasted pork or twin oaks tofu, pickled carrots & cucumbers, hoisin barbeque sauce
- Seared rare tuna — With pickled cucumbers & carrots, wakame, pickled ginger, sweet soy reduction, wasabi aioli, sesame tuile
Course two
Choose one
- Curried lentil bowl — With brown rice, sweet potatoes, zucchini, spinach, tamarind sambal sauce, mint chutney
- Seared salmon — With orange ginger glaze, quinoa johnny cake, apple-jicama slaw
- Blackened mahi tacos — With pickled red cabbage, avocado, roasted corn pico, cilantro lime sauce, black beans and rice, side of house made hot sauce
- Roasted chicken — With roasted garlic whipped potatoes, grilled asparagus, lemon herb pan sauce
- Harris Ranch hangar steak — With roasted fingerling potatoes, carrots, brussels leaves, lemongrass bordelaise
Course three
Choose one
- Espresso creme brulee — With chocolate covered espresso bean, turbinado crust
- Organic Mexican flourless chocolate torte — With arriba dark chocolate, coconut nectar cashews, cinnamon, cayenne, cacao nibs, pecan & almond crust
- Gelato or sorbet — Ask for today’s flavor
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