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Kitchen on Cary Announces Richmond Restaurant Week Menus

Kitchen on cary

Kitchen on Cary in Richmond, Virginia, is excited to announce our 4th year of participation with Richmond Restaurant WeekExecutive Chef Michael Macknight has planned a adventurous Farm-to-Table prix fixe menu around the week-long event, and Kitchen on Cary will serve exclusively from this multi-faceted dinner menu April 24-30. Each three-course meal will be $29.16, with $4.16 from each meal donated directly to FeedMore, the umbrella organization for the Central Virginia Food Bank and Meals on Wheels. During the 2016 15th anniversary, the Restaurant Week events raised over $115,000.00 for those in need.

WHAT: Richmond Restaurant Week Benefiting FeedMore (Central Virginia Food Bank and Meals on Wheels)

WHERE: Kitchen on Cary – 1331 East Cary Street, Richmond, VA 23219

WHEN: Monday-Saturday, April 24-29, 5:00 – 10:00 p.m. & *Sunday, April 30, 5:00-9:00

COST: $29.16 per person + tax & gratuity – Call 804-643-1315 for reservations or book online using Open Table at www.kitchenoncary.com.

Kitchen on Cary

2017 Spring Restaurant Week Menu

April 24-30

 

First Course (Choice of 1 per Person)

 Yellow Split Pea Soup / Mint Yogurt / Radish Sprouts

 Manakintowne Spring Lettuces / Strawberries / Spiced Pecans / Goat Cheese / White Balsamic Vinaigrette

Southern-Fried Chapel Creek Oysters / Spring Herb Tartar / House Pepper Bacon

Pork Rinds & Pimento Cheese /”Virginia Pete” Hot Sauce / Pickled Vegetables

Grilled Broccolini / Peppadew / Pine Nut Crumb / Blackstone Feta / Chile-Garlic Oil

Chesapeake Crab Cake / Sweet Corn & Surry Ham Ragout / Corn Shoots

 

Main Course (Choice of 1 per Person)

Market Fish / Asian Vegetable Salad / Coconut Curry Sauce / Basmati Wild Rice / Crispy Noodle

Lamb Shank Ragu / Ricotta Gnocchi / Peas / Wild Mushrooms / Roasted Cipollini / Rosemary-Thyme Sauce

Black Quinoa / Spring Vegetables & Microgreens / Shaved “Buttercup” Aged Chevre

Bacon-Wrapped Meatloaf “V.L.P.” / Buttermilk Whipped Spuds / Crispy Onions / Marsala Gravy / Daily Veg

 Petite Filet Mignon / Jumbo Lump Crab / Tarragon Sauce / Asparagus / Duck Fat Fingerlings

Grilled Pork Chop / Ashland Smoked Gouda Grits / Rhubarb -Cherry Chutney / Daily Veg

 

Dessert (Choice of 1 per Person)

Chocolate-Bourbon-Walnut Bread Pudding / White Chocolate Sauce

Torched Appleton Rum-Soaked Bananas / Vanilla Bean Custard

Champagne-Poppy Seed Bundt Cake / Spring Berries / Meyer Lemon Curd

 

$29.17 per Person plus Tax And Gratuity

$4.17 of Each Meal Served To Benefit Feedmore

 

Kitchen on Cary’s Restaurant Week Menus are $29.17 per person plus tax & gratuity. The special menu is available Monday-Saturday, April 24-29, 5:00 – 10:00 p.m. & *Sunday, April 30, 5:00-9:00. For reservations, visit www.kitchenoncary.com or call 804-643-1315. Free validated parking for the parking deck at Cary & 14th Street. (Valid with dine-in dinner entrée purchase.)

*Please note that we will be closed for brunch Sunday, April 30 and open Sunday night.

About Kitchen on Cary

Located in Richmond’s historic Shockoe Slip neighborhood, Kitchen on Cary features locally sourced and seasonal American dining and is the recipient of several Open Table Diner’s Choice Awards. The restaurant’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers with its Farm to Table strategy allows chefs to offer fresh, bright flavors of the region while providing the healthiest and highest-quality food at an affordable price.

The restaurant is owned by Education Corporation of America which operates Virginia College in Richmond, along with 70 other ground locations nationwide. Additional restaurant locations include Century Restaurant & Bar in the Historic Tutwiler Hotel in Birmingham, Ala., Kitchen on George in Mobile, AL., and Kitchen on San Marco in Jacksonville, Fla.

About Executive Chef Michael Macknight

Chef Michael Macknight joined Kitchen on Cary as executive chef in July 2015 and brings more than 30 years of experience in the food industry. Since taking the helm at Kitchen on Cary, Macknight has created a new seasonally-based menu that increases local and regional products and vendors. His style of cuisine unites global and Southern regional flavors, grounded in both modern and classic French cooking techniques.

A Johnson & Wales College graduate, Chef Macknight has owned and served as executive chef at some of Virginia’s top restaurants. He has previously worked at the award-winning Trellis Restaurant in Williamsburg, Va., and Lemaire in Richmond’s historic Jefferson Hotel. Chef Macknight has also owned three restaurants and catering businesses: Charles City Tavern, Café Lafayette and Catering Company of Williamsburg/Williamsburg Manor Bed and Breakfast.

Chef Macknight’s excellence in cuisine has resulted in numerous awards including Best New Restaurant 2003 by Richmond Magazine for Café Lafayette, Best New Restaurant 2008 by Richmond Magazine for Charles City Tavern, and his Bourbon Pecan Bread Pudding with Bourbon Caramel Glaze was featured in Richmond Magazine’s 50 Best Food Finds.