Richmond Restaurant Week: YUM!

What a great excuse to try a new spot!  Richmond Restaurant Week is in its 9th year. Each year, 25+ local, independently-owned restaurants gather together to get behind a cause aligned with their interest: food. The restaurants each offer a 3-course menu for a set price of  $25.10 and donate a portion of each meal purchased to benefit Meals on Wheels in conjunction with the Central Virginia Food Bank.  Last year we had a fun Halloween Restaurant Week dinner w/ friends at Zues Gallery - Rachel Zoe and Brad may have made a cameo....;)

I have put Brian in charge of choosing a place for The Hanna House - the Menus all sound amazing - especially (hint hint!):
Helen's: First Course (choose one): Roasted Tomato Bisque with black forest ham & gruyere grilled cheese; Arugula Salad with toasted pistachios, coriander-lemon vinaigrette, shaved Romano; or Braised Pork Belly with seared Napa cabbage, cider jus, chicharones. Second Course: Fried chicken hind-quarter with buttermilk & chive mashed potatoes, collard greens, black pepper gravy; Braised Short Rib with root vegetable gratin, green beans, red wine reduction; Vegetarian Risotto with chanterelle & cremini mushrooms, Swiss chard, herb butter, pecorino; or Macaroni & Cheese with lump crab meat, apple wood bacon, smoked gouda bechamel, panko-pecan crust. Third Course: Granny smith apple cobbler with vanilla bean ice cream or Chocolate-almond torte with fresh fruit compote. Call for reservations, (804) 358-4370

Rowland Fine Dining: First Course (choose one): Steamed P.E.I. mussels with coconut, red curry and lemon grass broth; Batonnet of root vegetables with cilantro,Aji pepper and roasted chicken broth; Carnitas spring roll with roasted tomatillo  pepper coulis; or Cabbage Hill field greens with Asian pear, Gorgonzola, toasted walnuts and port vinaigrette. Second Course: Crispy eggplant "Torre" with white bean hummus and Calamata olive pistou; Pork Schnitzel with Autumn root vegetables and cranberry apple ragout; BBQ shrimp with okra,roasted tomato and corn pudding; Roasted chicken with pumpkin risotto, cremini mushroom, toasted hazel nuts and pancetta sage jus; or Grilled salmon over roasted beets, chard with saffron cream and salmon caviar. Third Course: Belgium chocolate roulade, toasted almonds and sauce Sabayon or Pumpkin bread pudding and cinnamon pecan ice cream. Call for reservations, (804) 257-9885