Celebrate your someone special with Kitchen on Cary’s romantic Valentine’s Day dinner on February 14. Featuring three local-focused courses, this spectacular prix fixe meal comes complete with a glass of champagne to toast your love, and complimentary parking in the 14th and Cary St. deck. Created and executed by our award-winning executive chef, Michael Macknight, the dinner includes choices like butter-poached Maine Lobster along with vegetarian and gluten-free options.
WHAT: Valentine’s Day Three-Course Prix Fixe Dinner with Champagne
WHERE: Kitchen on Cary – 1331 East Cary Street; Richmond, VA 23219
WHEN: Tuesday, February 14, from 5 -10 p.m.
COST: $85 per couple + Tax & Gratuity – Call 804-643-1315 for reservations or book online using Open Table at www.kitchenoncary.com.
Glass of Champagne
First Course (Choice of 1 per Person)
Winter Root Vegetable Soup / Red Pepper Gremolata / Herb Oil
Manakintowne Lettuces / Pears / Pumpkin Seeds / Goat Cheese / Blood Orange Vinaigrette
Roasted Brussels Sprouts / Pancetta / Caramelized Onions / Bleu Cheese / Balsamic
Southern-Fried Chapel Creek Oysters / Pickled Vegetables / Creole Remoulade
Duck Confit Egg Roll / Hardywood I.P.A. Chile Glaze / House Kimchee / Benne / Scallion
Main Course (Choice Of 1 Per Person)
Maine Lobster with Fennel, Leeks, Roasted Tomato And Saffron Risotto
Grilled Norwegian Salmon Fillet with Jumbo Lump Crab And Champagne-Dill Sauce
Grilled Pork Chop / Maple-Whipped Sweet Potatoes / Dried Cherry Gastrique
Ricotta Gnocchi with Local Pea Shoots, Sunchokes And Oyster Mushrooms
Braised Beef Short Rib / Cauliflower Variations / Black Truffle / Persillade
Grilled Bacon-Wrapped Meatloaf “V.L.P.” / Marsala Gravy / Crispy Onions
Dessert (Choice Of 1 Per Person)
Warm Apple Clafoutis / Oatmeal-Rye Crumb / Buttermilk Ice Cream
Chocolate-Bourbon Pecan Bread Pudding with White Chocolate Sauce
Classic Crème Brulee / Raspberries
The Valentine’s Day Three-Course Prix Fixe Dinner with Champagne is $85 per couple plus tax & gratuity. The special menu is available from 5-10 p.m. Tuesday, February 14. For reservations, visit www.kitchenoncary.com or call 804-643-1315. Free validated parking for the parking deck at Cary & 14th Street.
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.
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. Chef 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.