The Hard Shell Spring 2019 Richmond Restaurant Week menu
The Hard Shell – 1411 E. Cary St., (804) 644-5341 / Bellgrade - 11400 W. Huguenot Road, (804) 464-1476
Seafood restaurant in Shockoe Slip and Bon Air.
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.
She Crab Soup a creamy classic topped with lump crabmeat
House Salad heirloom radish, carrot, tomato, red onion, lemon herb vinaigrette
Shrimp Cocktail house cocktail sauce
Crab Dip old bay & toasted crostini
½ Dozen Oysters on the Half Shell cocktail sauce and shallot mignonette
Crab Pasta campanelle pasta, lemon gremolata sauce, parmesan
Honey Garlic Glazed Salmon beet couscous, apple fennel slaw, herb oil
Petit Filet Mignon whipped potatoes, asparagus, rosemary demi-glace
Steamed Seafood shrimp, clams, mussels, oysters, corn, potatoes
Crab Cakes roasted corn and sweet potato salad, smoked chipotle lime aioli, queso fresco
*Vegetarian option available upon request
Third Course (at Bellgrade):
Key Lime Pie whip cream
New York Cheesecake fresh berries
Smoked Maple Bourbon Ice Cream with Praline Pecans chocolate ganacache
Third Course (downtown):
Lemon Bar fruit coulis, whipped cream
Chocolate Brownie fresh fruit, whipped cream