Cous Cous; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

  • 900 West Franklin Street
  • 804.358.0868
  • Website

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Course one

Choose one

  • 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.

Course two

Choose one

  • 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.

Course three

Choose one

  • 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
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