The Daily Kitchen & Bar

For a Dining story: The Daily Kitchen & Bar at 2934 W. Cary St. in Richmond

The Daily Spring 2019 Richmond Restaurant Week menu

The Daily - Carytown - 2934 W. Cary St., (804) 342-8990 / Short Pump - 12201 W. Broad St., (804) 360-3800

Eclectic American in Carytown and Short Pump.

Three courses for $29.19 per person. $4.19 of every meal goes to FeedMore.

Spring Richmond Restaurant Week is April 22-28.

Choose one from each course.

SEE MORE MENUS

The Daily Carytown menu:

First Course:

WHITE BEAN AND KALE SOUP V, GF

ARTICHOKE & SPINACH DIP toasted flatbread GFO

KALE SALAD pumpkin seeds, pecorino, apples, pomegranate, honey-apple cider vinaigrette VO, GF

CRISPY BRUSSELS SPROUTS, pistachios, pomegranate seeds, pecorino cheese, balsamic reduction VO, GF

FRIED CALAMARI peppadews, red onion, chipotle lemon vinaigrette, garlic toum GF

TURKEY MEATBALLS house marinara, oregano, basil, parmesan GF

Second Course:

BUDDHA BOWL quinoa, sweet potatoes, chickpeas, broccolini, kale, charred onions, avocado, beet hummus, tahini sauce V, GF

SHRIMP TERIYAKI BOWL brown rice, snow peas, broccolini, carrots, cabbage, peppers, onions, spicy sesame teriyaki sauce VO, GF

TUNA POKE rice, edamame, carrot, red cabbage, avocado, sesame, sambal, ginger tamari dressing GF

BLACKENED MAHI TACOS red cabbage slaw , corn salsa, avocado, cilantro lime sauce, house hot sauce VO, GFO

ROASTED CHICKEN roasted garlic whipped potatoes, asparagus, lemon herb pan sauce GF

CERTIFIED ANGUS HANGER STEAK * r oasted fingerling potatoes, carrots, brussels leaves, chimichurri sauce GF

Third Course:

CHOCOLATE TORTE strawberry sauce V,GF

CARROT CAKE cream cheese icing with coconut N

GELATO or SORBET featured selection GF

The Daily Short Pump menu:

First Course:

SOUP featured daily selection

ORGANIC CAESAR shaved parmesan, croutons, Caesar dressing, white anchovies GF

ROASTED CAULIFLOWER with turmeric & garlic, truffled cauliflower puree GFO

BRUSCHETTA marinated cherry tomatoes, housemade mozzarella, fresh basil, balsamic reduction VO,GFO

CALAMARI peppadews, red onion, chipotle lemon vinaigrette, garlic toum GF

TUNA TARTARE* pickled ginger, ponzu, sesame seeds, wasabi aioli GF

Second Course:

BLACKENED MAHI TACOS pickled cabbage, avocado, corn, pico, cilantro lime sauce VO

ROASTED CHICKEN roasted garlic whipped potatoes, grilled asparagus, lemon herb pan sauce GF

HANGER STEAK roasted fingerling potatoes, carrots, brussels leaves, chimichurri GF

LUMP CRAB CAKE corn salad, pickled red cabbage, cilantro lime sauce

SPRING RISOTTO with asparagus, peas & pecorino VO,GF

Third Course:

CHOCOLATE TORTE strawberry sauce GF,

CARROT CAKE cream cheese icing and toasted coconut N

GELATO or SORBET featured selection

Commenting is limited to Times-Dispatch subscribers. To sign up, click here.
If you’re already a subscriber and need to activate your access or log in, click here.

Load comments

You must be a full digital subscriber to read this article You must be a digital subscriber to view this article.