Tobacco Company Restaurant; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

October 14, 2012; 12:06 PM • by RVANews staff

1201 East Cary Street

804.782.9555

Website

— ∮∮∮ —

Course one

Choose one

Butternut squash soup — Roasted butternut squash puree with rich cream and a touch of cinnamon.
Southern rock oysters — Three Chesapeake oysters, baked and topped with house-made Vermont white cheddar pimento cheese, sautéed spinach and Virginia ham.
Arancini — Creamy roasted red pepper risotto balls stuffed with granny smith apples and imported brie cheese, rolled in Panko bread crumbs and deep fried, served with a honey glaze.
Bitter greens — A salad of arugula and radicchio tossed with toasted almonds and goat cheese, served with apricot herb vinaigrette.

Choose one

Herb roasted chicken — Frenched breast of chicken topped with Applewood-smoked bacon, mushroom and thyme demi-glace, served with buttery whipped potatoes and broccolini.
Mussels, clams, and sausage — Sautéed mussels and clams with chorizo sausage, Yukon potato hash and sweet yellow corn in Legend Oktoberfest beer broth.
Polenta lasagna — Classic Italian polenta layered with sautéed spinach, mushrooms, roasted red peppers, mozzarella, and marinara and baked to perfection.
Lamb burger — Ground domestic lamb burger topped with fontina cheese and baby arugula, served on a warm pretzel bun slathered with chipotle rosemary mayo. Crispy potato wedges on the side.

Choose one

Mary Martin cheese pie — Our famous cheese pie, served over a raspberry sauce with sliced peaches.
Key Lime pie — Made with real key limes, in a pecan, gingersnap, graham cracker, and coconut crust topped with fresh whipped cream.