The Water Grill; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • She crab soup— Topped with fresh jumbo lump crab meat.
  • Classic caesar— Sourdough croutons, alici anchovies.
  • Lobster and shrimp potstickers— Citrus soy dipping sauce, glass noodles.
  • Fried green tomatoes— Homemade pimento cheese, ancho cream.

Course two

Choose one

  • Shrimp and grits— Byrds mill grits, sautéed shrimp, smoked bacon, mushrooms, tomatoes.
  • Miso glazed salmon— Orange blossom sticky rice, braised bok choy, soy reduction.
  • Pan seared crab cakes— Chesapeake remoulade, red skin mashed potatoes, asparagus.
  • Grilled pork chop— Red skin mashed potatoes, whiskey buttered apples, sautéed spinach, cider reduction.
  • Grilled tofu over quinoa— With sautéed red cabbage, carrots, and snow peas drizzled with a soy beurre blanc.

Course three

Choose one

  • Key lime pie
  • Vanilla crème brulee
  • Coconut custard pie
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