Restaurant Week: Bistro 27

The spring 2011 Restaurant Week menu for Bistro 27

Spring, 2011

Bistro 27
27 West Broad Street
Richmond, VA 23220

Course One

Choose one

  • Twenty Seven Bistro Salad: Baby lettuces, candied walnuts, sliced Bosc pears, red onions, Gorgonzola cheese and tomatoes tossed in honey vinaigrette.
  • Classic Caesar Salad
  • Avocado & Shrimp Salad: Spiced and steamed baby shrimp in an avocado salad with a Cognac cocktail sauce.
  • Soup of the Day

Course Two

Choose one

  • Chicken & Chorizo: Natural cage-free chicken breast sautéed with mixed bell peppers, onions, sage and spicy chorizo in a light tomato sauce.
  • Trout Succotash: Pan seared and oven roasted trout with a Mediterranean succotash of olives, orange segments, sun dried figs and baby shrimp.
  • Moroccan Lamb Shank: Slow braised lamb shank with Moroccan style couscous.
  • Beef Ravioli : House made ravioli of beef and Fontina cheese in a tomato cream sauce.
  • Spinach Soufflé: Soufflé of spinach under puffed pastry with an orzo primavera.

Course Three

Choose one

  • Nutella Profiterolis
  • Mini Cheesecake
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