Fall Richmond Restaurant Week 2020

DINE IN - DINE OUT - TAKE OUT or DELIVERY

October 12-October 25

 

STARTER

Tomato Bisque Soup

She Crab ($3.50 upcharge)

Caesar or Side Salad

Red & Golden Beet Salad

 

ENTREE

Pork Tenderloin - apricot sauce, fingerling potatoes & fresh green beans

Grilled Tri Tip Sirloin - red wine maple reduction, mashed sweet potatoes & sauteed bok choy

Chicken Pot Pie - chicken & seasonal vegetables

Fettuccine with Olive Oil, Garlic & Red Pepper - zucchini, mushroom, tomato & green onion topped with parmesan & fresh basil

 

DESSERT

Tiramisu

Bread Pudding with Bourbon Sauce

Oreo Chocolate Mousse Pie

Fudge Brownie Sundae

 

This year, $4.19 of every meal will be donated by the participating restaurants to this worthy organization that coordinates many critical hunger-relief programs including Meals on Wheels, the Kids Cafe, Mobile Pantry and weekend BackPack program.

MAKE RESERVATIONS HERE