Richmond Restaurant Week

3 Monkeys Bar & Grill
April 2017 RRW Menu

First course

Arugula salad- with goat cheese, beets, toasted pecans and lemon vinaigrette

Creamy Spring Asparagus Soup- with fresh chives and garlic crostinis

Chicken Florentine Bites- with spinach, artichokes, mozzarella and cream cheese, flash fried in a crisp flour tortilla and served with lemon dill crème fraîche

Second course

Blackened Salmon- with horseradish dill cream sauce, grilled asparagus & garlic mashed potatoes

Herb Encrusted Chicken-with a fire roasted red pepper cream sauce and sautéed brussel sprouts over garlic mashed potatoes

12 oz Certified Black Angus New York Strip-finished with garlic herb butter, served with asiago whipped potatoes and wilted arugula

Mediterranean Pasta-fresh vegetables sautéed in olive oil with garlic, kalamata olives, basil & feta over penne

Third course
Deconstructed brownie sundae-dark chocolate brownie, vanilla bean ice cream and a salted-caramel bourbon sauce

Key Lime Pie

Tiramisu

user