Tobacco Company Restaurant; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

  • 1201 East Cary Street
  • 804.782.9555
  • Website

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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.

Course two

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.

Third Course

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.
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