Tobacco Company Restaurant; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Choose one

  • Beer & cheese soup — A blend of Legend Brown Ale, cream, pepper jack, sharp cheddar, provolone, and parmesan topped with garlic croutons
  • Fall harvest salad — Mixed field greens, candied pecans, dried cranberries, Granny Smith apples and sunflower seeds
  • Southern rock oysters — Three Chesapeake Bay oysters topped with house-made white cheddar pimento cheese, sautéed spinach, and Virginia ham

Course two

Choose one

  • Prime rib of beef — An eight-ounce cut of our famous slow roasted Certified Angus Beef Prime Rib served with baked potato and vegetable du jour
  • Pork Ribeye — Grilled eight-ounce pork ribeye with Coca-Cola barbecue sauce, whipped sweet potatoes, and collard greens
  • Fried Chicken — Buttermilk marinated, fried chicken breast served with homemade cornbread, buttery whipped potatoes, spicy honey glaze, and vegetable du jour
  • Vegetable Lasagna — Spinach, artichokes, asparagus, roasted red peppers, and wild mushrooms layered between tender pasta smothered with a Fontina mozzarella cream sauce

Course three

Choose one

  • Mixed Berry & Chantilly Cream Cake
  • Chocolate Cheesecake with Sliced Strawberries
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