Water Coastal Kitchen; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

April 13, 2014; 9:21 PM • by RVANews staff

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

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Course one

Chose one

• She crab soup — A creamy classic topped with fresh jumbo lump crab
• Roasted beets and goat cheese — With baby arugula, candied pecans, and balsamic redux
• Spinach and quinoa salad — With orange ginger vinegarette, cranberries, and soy beans
• Fried green tomatoes — With homemade pimento cheese, ancho cream, and cilantro oil

Course two

Choose one

• Fried Carolina trout — Over stone ground, lobster cheddar grits, and broccolini
• Blackened mahi — With coconut risotto, tropical fruit salsa, sauté spinach, and plantain chips
• Pan Seared Crabcakes — With redskinned mashed potatoes, asparagus, and house tartar sauce
• Buttermilk fried chicken — With smoked gouda mac & cheese, green beans, and garlic honey
• Grilled skirt steak — With roasted fingerling potatoes, bacon brussel sprouts,
  and cremini mushroom demi glace
• Black bean and quinoa bowl — With tuscan kale, avocado, roasted corn, and red pepper

Course three

Choose one

• Key Lime pie
• Vanilla crème brûlée
• Coconut custard pie

April 13, 2014 9:21 PM 0