Water Coastal Kitchen; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

October 11, 2015; 6:47 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 — With lump crabmeat
• Arugula and goat cheese salad — Arugula, melon, figs, prosciutto, goat cheese, and balsamic vinaigrette
• Fried green tomatoes — With homemade pimento cheese and chipotle ranch
• Tuna tartare — With spicy soy reduction, pickled ginger, avocado, sesame seed, and wake salad
• Braised short rib confit — With mascarpone polenta and cherry-thyme jus

Course two

Choose one

• Pan-seared crab cakes — With yukon gold mashed potatoes, asparagus, and house made tartar
• Pan-fried Carolina trout — With stone ground lobster cheddar grits, broccolini, and tomato chutney
• Grilled pork chop — With roasted sweet potatoes, whiskey-buttered apples, braised greens, and cider reduction
• Pecan-crusted salmon — With sweet potato, asparagus, and garlic herb butter
• Buttermilk fried chicken — With smoked gouda mac and cheese, braised collards, and garlic honey
• Quinoa and black bean bowl — With Tuscan kale, avocado, roasted corn, and peppadew peppers

Course three

Choose one

• Key lime pie — With fresh whipped cream
• Bread pudding — With rum glaze and fresh berries
• Flourless chocolate torte — With strawberry coulis

October 11, 2015 6:47 PM 0