Richmond Restaurant Week, Spring 2018

April 23-28, 2018

Three courses for $29.18 per person. $4.18 of every meal goes to FeedMore.

Each time you go out to dinner at participating restaurants during Richmond Restaurant Week, you are contributing to the local economy and helping eliminate area hunger through RRW's partnership with The Central Virginia Food Bank and Meals on Wheels.

At each restaurant, area chefs offer up a three-course price fixed menu all week for $29.18 per person, $4.18 of which goes to FeedMore. Restaurant Week has raised hundreds of thousands of dollars for meals to neighbors in need.

Reservations online or by phone at (804)-658-9868.



--First Courses--

Bucheron Salad - Arugula, Strawberry, Asparagus, Champagne Vinaigrette

Chicken Consomme - Speck Boulette, Snap Peas, Carrot

Beef Tartare - Handcut Sirloin, Shallot, Cornichon, Capers

Diots - Pork Sausages, Caramelized Apple and Onion Jus

Croquettes - Potato, Bacon, Delice du Jura, Herb Mayonnaise

--Main Courses--

Leek Risotto - Black Garlic, Salsify, Mustard Greens

Chicken - Breast, Crispy Thigh Terrine, Asparagus, Turnip, Piccata

Fondue Burger - Ground Brisket and Short Rib, Fondue, Frisee, Speck, Brioche Bun

Omble Chevalier - Arctic Char, Mussels, Celery Root, Bagnet Vert

Linguini Fini - Middleneck Clams, Pancetta, Peas

Steak Au Poivre - Dry Aged Sirloin, Green + Black Peppercorn, Tartiflette


Gianduja Tart - Hazelnut Dragees, Caramel

Buttermilk Panna Cotta - Red WineFruits, Pistachio

Chocolate Pavlova - Creme Anglaise, Citrus

Strawberry Rhubarb Crostata - Vanilla Gelato, Vin Cotto

Seasonal Sorbets