Once again there will be two full weeks, April 24-30 and October 23-29. Each time you go out to dinner at participating restaurants during Restaurant Week, you are contributing to the local economy and helping eliminate area hunger through our partnership with The Central Virginia Food Bank and Meals on Wheels.
Area Chefs flex their creativity creating a three-course price fixed menu following some basic guidelines, and offer it up all week for $29.17 per person. This is a great opportunity to enjoy your favorite spot in a new way, and to try new places, because on top of the great dining deal, the restaurants donate $4.17 from each meal to FeedMore, the umbrella organization for the Central Virginia Food Bank and Meals on Wheels. In 2016 alone the event raised over $119,262.66. That money provides hundreds of thousands of meals for the hungry.
Chilled Pea Soup, Smoked Shrimp, Mint Custard, Potato, Sourdough
Arugula Salad, Tomato Marmalade, Artichoke, Green Olive and Basil Emulsion, Parmesan Crumb
Grilled Asparagus, Cured Lemon, Poached egg, Brioche Croutons, Radish, Black Pepper Vinaigrette
Ricotta Gnudi Scented with Lemonand Thyme, Fava Beans and Fava Shoots
Roasted Chicken Breast, Composition of Carrots, Hazelnuts, Brown Butter
Seared Spring Salmon, Glazed Spring Vegetables, Vadouvan Masala, Nasturcium
Autumn Olive Pork Loin Dressed in Miso Butter, Dashi Soubise, Crispy Ginger Rice, Bok Choy
Strawberry-Rhubarb Crumble, Thyme Ice Cream
Dark Chocolate Ganach, Bruleed Banana, Toasted Almond, Coconut
Carrot Cake, Blood Orange Mousse, Terragon Cream Cheese
3 Course | $29.17 per person
+ sales/meal tax & 18% service charge