Water Coastal Kitchen; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 13, 2014; 9:46 AM • by RVANews staff

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

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Course one

Chose one

• She crab soup — With jumbo lump crabmeat
• Fried green tomatoes — With homemade pimento cheese and chipotle ranch
• Turnip the beet — Roasted turinps and beets, arugula, candied pecans, goat cheese, and honey balsamic
• Seared rare tuna salad — Mixed greens, quinoa, edamame, carrots, cucumbers, and orange-ginger vinaigrette

Course two

Choose one

• Shrimp & Byrd’s Mill grits — With house cured bacon, asparagus, cherry tomato, garlic, and mushroom
• Pan fried carolina trout — Stone-ground lobster cheddar grits, broccolini, and tomato chutney
• Pan-seared crab cakes — House made tartar, mashed potatoes, and asparagus
• Buttermilk fried chicken — With smoked gouda mac & cheese, broccolini, and garlic honey
• Braised short ribs — With mascarpone polenta cake, haricot verts, and natural jus

Course three

Choose one

• Chocolate torte — With raspberry coulis
• Key lime pie — With fresh whipped cream
• Bread pudding — With rum glaze and fresh berries

October 13, 2014 9:46 AM 0