Restaurant Week: The Hard Shell

The spring 2011 Restaurant Week menu for The Hard Shell.

April 1, 2011; 1:23 PM • by RVANews staff

Spring, 2011

The Hard Shell
1411 E Cary St.
Richmond, VA 23219-4229
804.643.2333
www.thehardshell.com

Course One

Choose one

  • She Crab Soup: a creamy classic with lump crabmeat
  • Mixed Greens Salad: tomatoes, carrots, cucumbers, radicchio, endive
  • Classic Caesar Salad: romaine lettuce, multigrain croutons, parmesan cheese
  • Lobster Wontons: sweet chili lime dipping sauce

Course Two

Choose one

  • Grilled Shrimp & Sea Scallops: orange sticky rice, seared Asian vegetables, soy ginger beurre blanc
  • Grilled Filet Mignon: Yukon gold mashed potatoes, asparagus, roasted shallot demi glace
  • Pan Seared Crab Cakes: Jasmine rice, asparagus, sorrel remoulade
  • Pan Seared Rockfish: shiitake mushroom risotto, asparagus, leek cream
  • Stuffed Maine Lobster: ½ Maine lobster, lump crab cake, potato croquette, asparagus, sorrel remoulade

Course Three

Choose one

  • Chocolate Mousse: whipped cream
  • Key Lime Pie: graham cracker crust
  • Crème Brulée: vanilla bean
  • error

    Report an error

April 1, 2011 1:23 PM 0

Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.

Leave a comment

Your email address will not be published. Required fields are marked with an asterisk (*).

Or report an error instead