The spring 2011 Restaurant Week menu for Bistro 27
27 West Broad Street
Richmond, VA 23220
- 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
- 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.
- Nutella Profiterolis
- Mini Cheesecake