Water Coastal Kitchen; 2014 Spring Restaurant Week
Menu and contact information for the 2014 Spring Restaurant Week.
- 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
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