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Richmond Restaurant Week

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Richmond Restaurant Week!
April 24-30, 2017

Each time you join us for dinner during Restaurant Week, you are contributing to the local economy and helping eliminate area hunger through Richmond Restaurant Week’s partnership with The Central Virginia Food Bank and Meals on Wheels.

Check out 3-course menu for just $29.16 per person. We donate $4.16 from each meal to FeedMore, the umbrella organization for the Central Virginia Food Bank and Meals on Wheels. In 2015 alone the event raised over $114,029.55. That money provides hundreds of thousands of meals for the hungry.

Find out more about Richmond Restaurant Week here.[/text_output][/container][/vc_column][vc_column fade=”true” fade_animation=”in” fade_animation_offset=”45px” width=”1/2″ id=”” class=”” style=””][gap size=”4em” id=”” class=”” style=””][text_output] [/text_output][/vc_column][/vc_row][vc_row padding_top=”0px” padding_bottom=”0px”][vc_column fade_animation_offset=”45px” width=”1/1″][custom_headline type=”center” level=”h4″ id=”” class=”” style=””]The Vagabond Restaurant Week Menu[/custom_headline][text_output]

 choose one for each course

Course 1

Bibb Salad
peas, radishes, beer bread crouton, green goddess

Spiced Peanut Soup
cilantro-lime pistou

Smoked Scotch Egg
spicy mustard

Tempura Fried Asparagus
eel sauce

Course 2

Smoked Flat Iron
seared radishes, beef fat potatoes, miso compound butter

Red Curry Coconut Stew
head-on shrimp, clams, fish, peanut -lemongrass crumb in a rich broth

House Made Pasta
roasted fennel, watercress-basil pesto, walnuts, parmesan

Crispy Pan Seared Chicken
Anson Mills grits, baby carrots, brown chicken gravy

Course 3

Angel Food Cake
warm rhubarb compote, vanilla crumb

Dark Chocolate Crème Brulee
wine soaked sour cherries

Thai Tea Panna Cotta
coconut brittle

Strawberry and Rose Sorbet

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