Secco; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 13, 2012; 2:01 PM • by RVANews staff

  • 2933 West Cary Street
  • 804.3530670
  • Website

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Course one

Build-your-own cheese and/or charcuterie plate
Choose two

  • Cypress Grove “Psychedillic”–(CA) fresh, zippy goat chevre with dill pollen.
  • Tomme de Savoie — (FR) raw cows milk; semi-soft, with hints of cured meats & herbs.
  • Pecorino Crotonese–(IT) firm sheeps milk; citrus-y, & nutty.
  • Olli Salumeria hot lomo — (VA) lean & spicy salt-cured pork loin.
  • Olli Salumeria bresaola — (VA) delicate, air-dried & salt-cured beef.
  • Olli Salumeria prosciutto — (VA) traditionally cured 100% Berkshire ham.

Course two

Choose two

  • Pork belly porchetta, artichokes barigoule1 [g]
  • Farro cavatelli, rapini, aleppo pepper, anchovy butter
  • Asparagus sformato2, fava shoots, preserved lemon [v]
  • Medjool dates, pork liver mousse, walnut granola, fried capers [g]
  • Pickled mushrooms, garlic confit & taleggio cheese crostini [v]
  • Roasted beets, shaved radish, whipped fromage blanc, saba3 emulsion [v, g]
  • Bay scallop crudi4, pink grapefruit, vanilla brown butter, fresh tarragon [g]
  • Mixed green salad, roasted pistachio, fresh chevre [v, g]
  • Potato and nettle5 soup–With lemon crème fraiche [v, g]

Course three

Choose one

  • Cardamom Gelato, Espresso Crumble [v, g]
  • Cream Puffs–With vanilla bean crème patissiere6, salted caramel, hazelnut praline. [v]
  • Olive Oil-Dark Chocolate Ganache–With fresh spring berries, sweet basil. [v, g]

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  • g = gluten-free
  • v = vegetarian

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Glossary

  1. Artichokes barigoule–Stewed artichoke hearts ↩
  2. Sformato–An Italian egg dish similar to souffle, but not as airy ↩
  3. Saba–A syrup made from the reduction of grape must ↩
  4. Crudi–Plural for crudo, which is a preparation of raw seafood in Italy ↩
  5. Stinging nettles–An herbaceous flowering plant with a taste similar to spinach ↩
  6. Creme patissiere–Pastry cream ↩
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April 13, 2012 2:01 PM 0

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