2018 Richmond Restaurant Week Menu

$29.18 with $4.18 being donated to the Central Virginia Food Bank

Appetizers


Soup Of The Day
(or upgrade to she crab for 3.95)

Side Salad
w/ house-made dressing

Traditional Caesar Salad

Beef & Blue Cheese Crostini
w/ balsamic reduction drizzle

Bacon Wrapped Scallops
over arugula w/ fig compote

Entrees


Norwegian Salmon
Pan searted & topped w/ creamy pesto, broccoli & organic brown rice

Steak au Poivre
House-cut sirloin w/ mustard mushroom cream sauce w/ asparagus & roasted potatoes

Derrick’s Famous Meat Loaf
topped w/ tomato glaze, served w/ mash potatoes & mixed vegetables

Porcini Mushroom Risotto topped w/ Garlic Beurre Blanc

Caribbean Blackened Chicken
topped w/ Pineapple Salsa, served w/ organic brown rice & black beans

Dessert


WPA Chocolate Cake

Gelati Celesti Seasonl Gelato

Girl Scout Samoa Cheesecake

Arlen’s Bread Pudding
(Add Vanilla Ice Cream $2)