Coast’s unofficial Restaurant Week

Although Coast (5806 Grove Avenue) isn’t officially part of Restaurant Week (apparently the line-up was already decided when they tried to join in), they will be offering up a special, prix fixe menu for $25.10 this week. They’re also upping the ante a bit by donating $2.20 from each meal to the food bank, instead […]

Although Coast (5806 Grove Avenue) isn’t officially part of Restaurant Week (apparently the line-up was already decided when they tried to join in), they will be offering up a special, prix fixe menu for $25.10 this week. They’re also upping the ante a bit by donating $2.20 from each meal to the food bank, instead of the Restaurant Week standard of $2.10.

Here’s their menu:

Course One (Choose One):

  • Crispy Grouper Cheeks, jicama-citrus slaw, red chili mayo
  • Mussels, herb butter, garlic, white wine
  • She Crab Soup with Sherry
  • Caesar with parmesan, anchovies, croutons
  • Mixed Greens, caramelized onions, julienned veggies, croutons, red wine vinaigrette

Course Two (Choose One):

  • Shrimp & Grits with sun-dried tomatoes, garlic sherry cream
  • Beer Battered Fish & Chips, tartar, mango cocktail sauce
  • Roasted Duck Breast with huckleberry Demi glacé
  • Seared Rainbow Trout, lemon-tarragon butter
  • Blackened Mahi Mahi, yellow pepper saffron coulis, herb roasted red potatoes

Course Three (Choose One):

  • Chocolate Cake with brandied toffee glaze
  • Pumpkin Cheesecake
  • Gelato
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Valerie Catrow

Valerie Catrow is editor of RVAFamily, mother to a mop-topped first grader, and always really excited to go to bed.

Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.

  1. On our annual trip to the beach, I always stop in at a fresh seafood seller and buy grouper cheeks (usually $5-10/lb). Last year, I probably made my best batch, pan seared with a light coating of flour. Kinda McNugget-like with a dipping sauce. Anyhow, this is the first time I’ve seen grouper cheeks on a menu. I’d like to take some pointers from Coast (but I doubt I’ll make it out). So, if any of you get a chance to try them this week, let me know how they were prepared.

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