River Rock Kitchen
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Brandywine Valley Restaurant Week – 2015 Menus

September 14, 2015 - September 19, 2015

TWO COURSE LUNCH $15
THREE COURSE DINNER $35

Lunch Menu

Salad of Baby Arugula- Cured Tomatoes, Toasted Focaccia Croutons, “Meadowset Farms” Aged Goat Cheese, and Herb Vinaigrette
Apple Pumpkin Bisque- Crispy Pancetta, Toasted Sunflower Seeds, Orange Essence
Mac & Cheese – Orecchiette Pasta in Creamy Alfredo with Applewood Smoked Bacon and Heirloom Tomatoes

Buttermilk Battered – Fried Chicken, Tiny Green Beans, Butter Mash
Wasabi Pea Crusted Yellowfin Tuna – Edamame Succotash, Tomato Coulis
Brown Rice “Risotto” – Butternut Squash, Maitake Mushroom, Kale, Plum Tomato

Dinner Menu

Salad of Baby Arugula- Cured Tomatoes, Toasted Focaccia Croutons, “Meadowset Farms” Aged Goat Cheese, and Herb Vinaigrette
Apple Pumpkin Bisque- Crispy Pancetta, Toasted Sunflower Seeds, Orange Essence
Crispy Fried Calamari – Fried Banana Peppers, Kalamata Olives and Roasted Garlic Dip

Petite Lamb “Porterhouse” Chops – Parmesan Roasted Broccoli and Fingerling Potatoes, Red Wine and Grape Reduction
Sausage Penne – “Whimsical Farms” Sausage, Whole Grain Penne, Cherry Pepper and Cherry Tomato Butter Sauce
Wasabi Pea Crusted Yellowfin Tuna – Edamame Succotash, Tomato Coulis

Seasons End Strawberries – Tossed in Vanilla and Bourbon, Topped with Fresh Whipped Cream
Triple Chocolate Milkshake Shooters
Orange and White Chocolate Creme Brulee

Details

Start:
September 14, 2015
End:
September 19, 2015
Event Category:

Venue

River Rock Kitchen
818 Shipyard Drive
Wilmington, DE 19801 United States
+ Google Map
Phone:
302-397-5518
Website:
http://riverrockkitchen.com/
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