RVA French Food Festival 2019

Master Chef Paul – regional entrée specialites $12 each

  • Normandie: Coulibiac de Saumon au Coulis de homard – Crusty filet of salmon coulibiac with spinach, lobster sauce
  • Bourgogne: Boeuf Bourguignon aux Nouilles – savory beef burgundy with vegetables and noodles
  • Bretagne: Coquille St. Jacques– Creamed scallops, shrimp, and crabmeat served in a French pastry crust
  • Lyon: Bouchee a la Reine – veal, chicken, and mushroom served in a puff pastry with creamed veloute sauce

Chef Sean

  • Gumbo Ya Ya $8.00 – Cajun style gumbo made with a dark roux, Andouille sausage,  hot smoked sausage, and braised chicken. Served with rice.
  • Shrimp and grits $10.00 – shrimp simmered in Louisiana gravy over grits
  • Fried shrimp po’ boy $10.00 – fried shrimp on amorosa roll with lettuce, tomato, and a cajun remoulade
  • Fried shrimp basket $8.00 – fried shrimp with a cajun remoulade
  • Beignets $5.00 – French donut

Chef Michael McClure

  • Gougeres $5.00 – savory baked cheese pastries with gruyere
  • Ratatouille $8.00 – sautéed eggplant, bell peppers, zucchini, onion, and garlic in a tomato sauce
  • Coq Au Vin $10.00 – braised chicken cooked in red wine, served over rice

Chef Mike Ledesma – Perch RVA

  • Fried chicken banh mi with housemade kim chi, pickles, spicy aioli $10

Chef Faye Wootton – Bar Solita

  • Brie, fig and bacon jam sandwich $10.00

Chef Benjamin Jackson – Little Saint

  • Vegan banh mi $8.00

Chef Alex Enggist – Max’s on Broad

  • Duck Confit over Byrd Mill Grits $10.00

Chef Omar Gonzales and Chef David Clack – Tarrant’s Cafe

  • Chicken and waffles $10.00

Chef Michael Hall – Spoonbread Bistro

  • Braised port wine short rib over rosemary grits $10.00
  • Crab cake $12.00 – jumbo lump crab cake atop crispy fried spoonbread topped with a lobster beurre blanc and roasted asparagus

Stratford University students

  • Chicken mushroom and gruyere crepe $6.00
  • Spinach and goat cheese crepe with roasted red peppers $6.00

Cafe

  • Ham and cheese croissant $7.00
  • Cheese croissant $6.00
  • Cheese Quiche $7.00
  • Bacon and Ham Quiche $8.00

Bread Tent:

  • Croissants
    • Plain: regular $2.00 small $1.00
    • Filled: raspberry or chocolate – regular $5.00 small $3.00
  • Baguettes $3.00
  • Brie (slice) $3.00
  • Combo (baguette and brie slice) $5.00

Pomme Frites:

  • Plain french fries $3
  • French fries with 3 sauces/dip $5
  • Each Additional sauce/dip $1

Ice Cream:

  • Just Ask $3.00
  • French Vanilla $3.00
  • Salted Caramel $3.00
  • Chocolate $3.00

Dessert Crepes $6.00 each

  • Crepe au fromage Blanc au Fraises: sweet cream cheese filing, strawberries, whipped cream, macaroon sprinkles
  • Crepe au Chocolat: Chocolate hazelnut filling, whipped cream, chocolate drizzle, toasted almonds
  • Crepe Peche Melba: Sliced peaches, whipped cream, raspberry sauce, sliced toasted almonds
  • Crepe Normandie: Pears and Sultana raisins in a crepe with whipping cream

Dessert and Dessert-to-go $5.00 each

  • Tarte aux Pommes Royale – glazed Alsatian apple tart
  • Le Gateau de Macaron aux amandes: almond macaroon cake
  • Mousse au Chocolat: Chocolate mousse
  • Napoleon éclair au Chocolat: chocolate éclair
  • Tartlette au Chocolat: chocolate torte (gluten free)
  • Chef Phillip and Rosemary’s assorted French themed cookies

Cream Puffs

  • Cream puff $5.00

Wine $5.00 per cup, $20 per bottle

  • Lost Vineyards Spumante
  • Closerie de Lys Blanc
  • Pierre Henri Chardonnay
  • La Vielle Ferme Rose
  • Pierre Henri Pinot Noir
  • La Vielle Ferme Rouge
  • Perrin Cotes du Rhone Reserve
  • Wine Slushy