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    Menu - L'Opossum Restaurant

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    jmatter4
    The document is a sample menu from a restaurant called L'Opossum. It lists appetizers, entrees and desserts with descriptions. Some of the appetizers include tomato and parmesan velvet, escargots, asparagus and citrus, and melanges of greens. Some entrees include vegan kibbeh, root vegetable gratin, arctic char, coq au vin and sea scallops. Desserts include devil's food cake, lavender limoncello creme brulee and Oregon hill alley apple tarte tatin.

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    © All Rights Reserved
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    Menu - L'Opossum Restaurant

    Uploaded by

    jmatter4
    65 views1 page
    The document is a sample menu from a restaurant called L'Opossum. It lists appetizers, entrees and desserts with descriptions. Some of the appetizers include tomato and parmesan velvet, escargots, asparagus and citrus, and melanges of greens. Some entrees include vegan kibbeh, root vegetable gratin, arctic char, coq au vin and sea scallops. Desserts include devil's food cake, lavender limoncello creme brulee and Oregon hill alley apple tarte tatin.

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    Menu — L'Opossum Restaurant

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    The document is a sample menu from a restaurant called L'Opossum. It lists appetizers, entrees and desserts with descriptions. Some of the appetizers include tomato and parmesan velvet, escargots, asparagus and citrus, and melanges of greens. Some entrees include vegan kibbeh, root vegetable gratin, arctic char, coq au vin and sea scallops. Desserts include devil's food cake, lavender limoncello creme brulee and Oregon hill alley apple tarte tatin.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    65 views1 page

    Menu - L'Opossum Restaurant

    Uploaded by

    jmatter4
    The document is a sample menu from a restaurant called L'Opossum. It lists appetizers, entrees and desserts with descriptions. Some of the appetizers include tomato and parmesan velvet, escargots, asparagus and citrus, and melanges of greens. Some entrees include vegan kibbeh, root vegetable gratin, arctic char, coq au vin and sea scallops. Desserts include devil's food cake, lavender limoncello creme brulee and Oregon hill alley apple tarte tatin.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 1

    Sample Menu

    Our menu changes frequently, below are


    some examples of our offerings

    LES APPETIZERS
    $12-$22

    Seasonal Soup of the Day du Jour

    TOMATO, PARMESAN & ROASTED FENNEL


    VELVET
    Swirled with Pesto and a Grilled Ham &
    Cheese Sàndwiche

    LES ESCARGOTS À LA HAM BISCUIT


    With Sweet Garlic Beurre Blanc

    A SPRING COMPOSITION OF ASPARAGUS


    AND CITRUS SUPRÊMES
    Watercress, Asparagus-Feta Coulis, Pickled
    Cantaloupe, Extra Virgin Citrus Vinaigrette
    and Toasted Pine Nuts

    A MÉLANGE OF CHICORY, RADICCHIO &


    BABY OAK LEAF
    Chablis Poached Pears, Toasted Goat & Dried
    Fruit Agrodolce, Sunflower, Pine Nut & Whole
    Grain Mustard-Sherry Vinaigrette

    FABERGÉ EGG BÈDAZZLED WITH CAVIAR


    & DILL CURED SALMON
    Maine Lobster, Vodka Powered
    Accoutrements et les Jigglés de la
    Champagne Rose

    VEGAN ORGY ON TEXAS BEACH


    Totally Baked & Crispy Papadoms with Five
    Highly Addictive Vegi Spreads "It's A Banger."

    GRILLED CAESAR WITH ALL OF THE


    USUAL SUSPECTS
    You know it. You love it. You want it.

    A MARKET BOUQUET OF
    MANAKINTOWNE MESCLUN
    Adorned with Grapefruit, Chèvre & Candied
    Pistachios beneath a Tarragon Infused
    Campari Sorbet

    FRENCH ONION DIP GRATINÉ WITH


    PECAN-CURRANT RYE BREAD

    CHESAPEAKE BAY OYSTERS ROCK


    In A Green Fairy Fog Of Absinthe Mist

    CARPACCIO OF VENISON
    Orbiting Juniper In A Constellation Of
    Lingonberry, Rosemary, Mustard, Rocket &
    Gin

    SEARED HUDSON VALLEY FOIE GRAS* in


    an Autumn Frame of Mind
    Tucked into a Cardamom Spiced Acorn
    Squash, Charred Red Onions, Brown Butter
    Toasted Pecans & Sake Soused Plums en
    Gastrique

    LES ENTRÉES
    $28-$42

    VIVA LAS VEGAN AVEC ZA'ATAR


    Herbed Bulgar Kibbeh in a Pine Nut Crust
    Bursting with Clove, Cardamom & Coriander
    Over Beet Hummus & Grilled Squash

    “IN LIKE A LION” ROOT VEGETABLE


    GRATIN
    Tucked into a Cozy Den of Butternut Squash,
    Collard Sauté and Mounted by a Swaggering
    Hasselback Potato & Tomato Tartare

    CRISPY SKINNED ARCTIC CHAR à La Côte


    d’Azur sur
    Le Swarthy Melange of Cockles, Fenneled
    Cannelini, Cipollini and Gremolata Lounging
    in an Orange et Saffron Fumet

    COCKY YET CLASSIC AND SO VERY


    COMFY-COZY COQ AU VIN
    Basking on a bed of Purée de Pommes de
    Terre à l'Ail in a Tasty Cabal of Braised
    Cremini, Smokey Bacon & Glazed Pearl Onion

    SEARED SEA SCALLOPS & BRAISED PORK


    BELLY À LA LEVITICUS
    A Sinful Temptation too Good to Passover,
    Blessed by Sesame Za’atar, Cheddar Grits,
    Sweet Pickled Peppers and Repentance

    A BRISK FALL COOKOUT IN THE


    BONEYARD
    Roasted Rack of Lamb Atop a Chimichurri
    Sweet Potato Salad, Garlicky Kale, Edamame
    Succatosh, Grilled Plum & a Big Round
    Blackberry Barbecue Bordelaise.

    JUMBO LUMP CRAB CAKES: ALL CRAB,


    ALL THE TIME
    with Wilted Spinach and Béarnaise Tartar
    Sauce

    THE SWANK BANK


    Butter Poached Maine Lobster Mac & Cheese
    Tossed with Asparagus and Swiss Chard in a
    Louche yet Obscenely Rich Truffled Mornay
    Cream

    FEE FI FOE, FEE FI FAUX PHO


    A Salubrious and Satisfying Serving of
    Vegetable "Noodles" & Trumpet Mushrooms
    In An Aromatic Broth of Basil, Cilantro & Lime

    FILET MIGNON OF BEEF "SWELLINGTON"


    Crowned with a Fascinator of Truffled Foie
    Gras & Duxelles aux Champignons et Cognac,
    In a Pink Peppercorn & Port Reduction

    AUTUMN OLIVE FARMS PORK CHEEK


    STUFFED ROAST QUAIL CREOLE
    With Sweetbreads over Dirty Rice, Crawdads,
    Cajun Kale Slaw & Pickled Okra In a Louche,
    yet Luscious Sauce Américaine

    LES DEEZERTS
    $10-$12

    THE DEVIL'S IN THE DETAILS


    Hot & Gooey Chocolate Studded Devil’s Food
    Gateau à la Mode
    Caught Up in a Whirlwind of Suave Ganache
    & Silky Crème Chantilly

    LAVENDER-LIMONCELLO CRÈME BRÛLÉE

    SWASHBUCKLING BUNDT PIRATE


    Awash in Hot Buttered Rum & Grilled
    Pineapple Ambrosia Yo-Ho-Ho

    LA PETITE MORT AU CHOCOLAT EN


    FLAMBÉ
    Avec une Compote de la Cerise Noir

    COMPOSITION OF SEASONAL FRUIT


    in a Refreshing Elixir of Plums, Melon, Sake &
    Finger Lime

    OREGON HILL ALLEY APPLE


    Tarte Tatin Classique avec Buttermilk Crème
    Frâiche

    BACK TO TOP

    L'OPOSSUM, 626 CHINA ST, RICHMOND, VA, 23220,


    UNITED STATES
    (804) 918-6028

    Site Managed By Big Spoon Co. | PR & Marketing


    Agency

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