Cous Cous; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 13, 2012; 12:50 PM • by RVANews staff

900 West Franklin Street

804.358.0868

Website

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Course one

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Harira soup–Traditional family style home cooked soup with braised lamb and wild rice.
Wilted spinach–Sautéed spinach with pine nuts, apples, and currants.
House salad–Tomatoes, red onions and cucumbers topped with feta cheese in a pepper vinaigrette.
Country salad–Wild greens tossed with pecans, cranberries, and granny smith raspberry vinaigrette, topped with gorgonzola.
Manchego fritters–Manchego (Spanish cheese) with a mango coulis.

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Grilled 1/2 hen–With a spicy beurre blanc over lemon/basil rice and asparagus.
Tofu b’stilla–Vegan Moroccan phyllo pot pie with tofu, almonds, onions, apricots, and mixed vegetables with a sweet spicy finish.
Chicken b’stilla–Moroccan pot pie with chicken and eggs mixed with almonds, onions, apricots, and mixed vegetables with a sweet spicy finish.
Shrimp and grits–Sautéed shrimp, chorizo sausage, and roasted pepper demi glaze over a grilled polenta cake. Topped with a poached egg.
Duck confit–Duck leg confit with dijon barbecue sauce with asparagus over jasmine rice.
Mock chicken linguini–Vegan Ssautéed mock chicken with veggies tossed with linguini in marinara.
Gambas–Sautéed shrimp tossed with artichoke hearts, capers, and roasted red peppers in a beurre blanc with grilled polenta.
Seared tuna–Blackened in a light spicy sesame vinaigrette over lemon/basil rice and asparagus.

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Panna cotta
Italian custard–With pecans and topped with balsamic vinegar, strawberries, and currants.
Baklava–Traditional dessert layered with phyllo and almonds.
Warm chocolate chip bread pudding