The Water Coastal Kitchen; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

October 16, 2013; 4:14 PM • by RVANews staff

• 3411 W. Cary Street
• 804.353.3411
• watercoastalkitchen.com
• Reservations »

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Course one

Chose one

• Fried green tomatoes — With homemade pimento cheese, and ancho cream
• Golden beet and arugula salad — Goat cheese and a balsamic reduction
• Classic caesar — With sourdough croutons, shaved parmesan, and alici anchovies
• She crab soup — A creamy classic topped with fresh jumbo lump crab meat

Course two

Choose one

• Shrimp and grits — Byrds mill grits, sautéed shrimp, smoked bacon, mushrooms, tomatoes, asparagus, and garlic
• Carolina trout — With sweet potato mash, shaved Brussels sprouts, and a butter-pecan glaze
• Grilled pork chop — With red skin mashed potatoes, whiskey butter apples, sautéed spinach, and cider reduction
• New York strip steak — Roasted root vegetables, braised greens, and a red onion marmalade
• Blackened mahi-mahi — Tropical fruit salsa, sautéed spinach, coconut risotto, plantain chips
• Pan seared crab cakes — Chesapeake remoulade, red skin mashed potatoes, and asparagus

Course three

Choose one

• Walnut maple pumpkin roll
• Hazelnut crème brûlée
• Classic key lime Pie

October 16, 2013 4:14 PM 0