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.
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
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