Spring Restaurant Week (April 23 – 29, 2012)
By
Once again, Richmond Restaurant Week is upon us. For a mere $25.12, you can enjoy a three-course feast, while simultaneously assisting Feed More charities in their quest to fight hunger throughout Central Virginia. WIN. WIN.
This year Chef Tim has come up with what looks like his best Restaurant Week menu to date (no offense, Past-Chef Tim)! Course one lets you pick from an array of cheeses and cured meats, hand-selected by resident Cheese Queen Sara; course two offers an extensive menu of super Spring-y small plates; and course three presents a trio of delicious desserts to choose from. And, as if this deal needed any additional sweetening, all Restaurant Week diners will enjoy $5 off any bottle on our wine list. WIN. WIN. WIN. WIN. WIN. WIN…
The small print: During Richmond Restaurant Week, Secco will operate exclusively on a first-come, first-served basis, which actually increases your chance of scoring a table for two in less than 15 minutes; plus we have our new big communal table. (Insider tip: Come early in the week and avoid the crowds!) More info on Spring Restaurant Week, including a full list of participating restaurants, can be found HERE.
SPRING RESTAURANT WEEK @ SECCO WINE BAR
April 23 – 29, 2012, 5pm – 10pm daily
$25.12 per person, exclusive of tax and tip; $5 off all wine by-the-bottle for RW diners
(v=vegetarian; g=gluten-free)
First Course — Build-Your-Own Cheese and/or Charcuterie Plate (Pick Two)
Cypress Grove “Psychedillic” (CA) fresh, zippy goat chevre with dill pollen
tomme de Savoie (FR) semi-soft, raw cows milk with hints of cured meats & herbs
pecorino crotonese (IT) firm, citrus-y, & nutty sheeps milk cheese
Olli Salumeria hot lomo (VA) lean & spicy salt cured pork loin
Olli Salumeria bresaola (VA) delicate, air dried, salted & cured beef
Olli Salumeria prosciutto (VA) traditionally cured 100% Berkeshire pork
Second Course — Small Plates (Pick Two)
pork belly porchetta, artichokes barigoule (g)
farro cavatelli, rapini, aleppo pepper, anchovy butter
asparagus sformato, fava shoots, preserved lemon (v)
medjool dates, pork liver mousse, walnut granola, fried capers (g)
pickled mushrooms, garlic confit & taleggio cheese crostini (v)
roasted beets, shaved radish, whipped fromage blanc, saba emulsion (v,g)
bay scallop crudi, pink grapefruit, vanilla brown butter, fresh tarragon (g)
mixed green salad, roasted pistachio, fresh chevre (v,g)
potato & nettle soup, lemon crème fraiche (v,g)
Third Course — Desserts (Pick One)
cardamom gelato, espresso crumble (v,g)
cream-puffs with vanilla bean crème patissiere, salted caramel, hazelnut praline (v)
olive oil-dark chocolate ganache, fresh strawberries, sweet basil (v,g)
______________________________________________________________
artichokes barigoule – stewed artichoke hearts
sformato – an Italian egg dish similar to souffle, but not as airy
saba – a syrup made from the reduction of grape must
crudi – plural for crudo, which is a preparation of raw seafood in Italy
stinging nettles – an herbaceous flowering plant with a taste similar to spinach
creme patissiere – pastry cream