Menus for Restaurant Week in Charleston

By Staff reports

CHARLESTON, W.Va. -- Here are the menus for Restaurant Week in Charleston, which takes place Jan. 27-Feb. 1:Bluegrass Kitchen, 1600 Washington St. E., 304-346-2871First course, choice of:
  • Simple salad or cup of soup
  • Entrée:
  • Pan-seared whole trout with organic stone-ground grits, stewed kale and bourbon mustard sauce.
  • Dessert, choice of:
  • Any available dessert
  • Bridge Road Bistro, 915 Bridge Road, 304-720-3500First course, choice of:
  • Cup of French onion soup
  • House salad
  • Entrée, choice of:
  • Grecian chicken penne pasta
  • Apple-cured pork chop with fig and apple glaze with polenta and house vegetable
  • Seared salmon with polenta and house vegetable
  • Dessert, choice of:
  • Bread pudding
  • Ice cream
  • Ichiban Pan-Asian Cuisine, 103 Capitol St., 304-720-7874First course, choice of:
  • Gyoza (steamed pork dumpling)
  • Almost Heaven Maki (shrimp and blue crab with spicy mayo, garnished with green onions and chili powder
  • Entrée, choice of:
  • Ichiban Land & Sea (filet with scallops drizzled with Asian sauce served with asparagus and choice of steamed or fried rice.
  • Bamboo chicken sautéed in General Tso's sauce with choice of steamed or fried rice.
  • Dessert:
  • Decadent chocolate spoon cake
  • Noah's Eclectic Bistro, 110 McFarland St., 304-343-6558First course, choice of:
  • Grilled romaine salad: Lightly grilled romaine, peppercorn dressing, grape tomato and shaved Parmesan
  • Soup of the day
  • Entrée, choice of:
  • Moroccan spiced braised lamb: Tender braised leg of lamb with chickpeas, apricots, golden raisins, couscous and mint yogurt
  • Shrimp or chicken pad Thai: Bean sprouts, julienne vegetables, fried egg, rice noodles, peanuts, cilantro, coconut-peanut sauce
  • Dessert, choice of:
  • Chocolate lava cake
  • Vanilla ice cream with fresh berries
  • Paterno's at the Park, 601 Morris St., 304-205-5482First course, choice of:
  • House-made meatball over polenta cake
  • Italian sausage stuffed pepper
  • Entrée, choice of:
  • Basil chicken: Pan-seared bone-in chicken breast, basil Marsala cream, tomato risotto and seasonal vegetable
  • Veal cutlet picatta: Pounded veal tenderloin, lemon and caper butter sauce, Parmesan risotto and seasonal vegetable
  • Dessert:
  • Cannoli chips
  • Soho's Capitol Market, 800 Smith St., 304-720-7646First course, choice of:
  • Caprese salad
  • Minestrone
  • Entrée, choice of:
  • Lasagna
  • Four-cheese ravioli with tomato basil sauce
  • Dessert, choice of:
  • Tiramisu
  • Cannoli
  • South Hills Market & Café, 1010 Bridge Road, 304-345-2585First course, choice of:
  • Spanakopita dip with smoked tomato relish and pita
  • Garden greens with choice of dressing
  • Braised pork belly with succotash and caramel soy
  • Entrée, choice of:
  • Chicken and waffles with braised greens and pecan gastrique
  • Pan-seared grouper with braised leeks and fennel with saffron beurre blanc
  • Grilled petite filet with whipped potatoes and vegetable mélange with bordelaise
  • Dessert, choice of:
  • Petite doughnuts with chocolate sauce
  • Creme brûlée with berry compote
  • Vandalia Grille, 212 Hale St., 304-343-4110First course, choice of:
  • Tuna nachos
  • Bruschetta
  • Entrée, choice of:
  • Cedar plank salmon
  • Vandalia filet
  • Dessert:
  • Fried cheesecake
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