Kitchen on Cary is celebrating Valentine’s Day by offering a special menu that includes soup, salad, an entrée and dessert. The soup options feature a choice of caramelized cipollino onion soup, focaccia crostini, Virginia McLure gratinee or roasted local wild mushroom bisque, organic thyme, sherry essence and shaved parmesan. Salad choices include roasted heirloom beets, “spikey” arugula, crispy peppered goat cheese, extra virgin olive oil and truffle sea salt or hearts of romaine, parmesan cracker, alici White anchovies and house made Caesar dressing. The entrée course features pan seared jumbo scallops, lemon – garlic cauliflower and fennel risotto, gremolata or house cured smoked bacon wrapped beef tenderloin, garlic smashed potatoes and tarragon – lobster. Finally, the dessert course, which is served with a complimentary glass of pink champagne, features chocolate pot de crème with peppermint bark or fresh berry parfait, Chambord sabayon and caramel gallette.
Kitchen on Cary is a supporter of Culinard, the Culinary Institute of Virginia College, where a staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry arts students from Culinard. The culinary students from these fine schools work as externs at Kitchen on Cary gaining real world experience and learning from our staff of professional chefs and managers.
Kitchen on Cary is located in Richmond’s historic Shockoe Slip at 1331 E. Cary St. Free parking is available at the parking deck at Cary and 14th St. For more information or to make reservations, please call (423) 634-9172 or visit kitchenoncary.com
