Bonvenu; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 8, 2012; 12:35 PM • by RVANews staff

• 2915 West Cary Street
• 804.342.1003
• Website

— ∮∮∮ —

Course one

Choose one

• Mélange of Roasted Asparagus — With shaved fennel, soft poached egg, and miso butter.
• Tuna Carpaccio — With blood oranges, chives and olive oil.
• Arugula and Herb Salad — With grilled peaches and roasted beet vinaigrette.
• Roasted Petite Peppers — Stuffed with goat cheese, capers, basil and topped with balsamic drizzle.

Course two

Choose one

• Free Range Chicken — Stuffed with chorizo and served with couscous and fresh carrot sauce.
• Boneless Lamb Chops — With garden pea puree and pickled ginger mashers.
• Fennel Poached Salmon — With grilled polenta, sautéed dandelion greens, and arugula coulis.
• Korean-style Skirt Steak — With crispy rice noodles and Asian pear fennel slaw.
• Grilled Tofu “Steak” — With smashed carrots and ginger chive sauce.

Course three

Choose one

• Mini Strawberry Cheesecake — Topped with rhubarb compote.
• Cereal Milk Panna Cotta
• Lavender White Chocolate Ganache

April 8, 2012 12:35 PM 0