side-area-logo

Spoonbread Bistro Menus

Located in the heart of Richmond’s historic Fan neighborhood, Spoonbread Bistro blends Southern cuisine with European accents in a modern, casual atmosphere.

Spoonbread Bistro

Dinner Menu

APPETIZERS

Lobster Pop Tart
Braised Port Wine Short rib

and roasted rosemary grits

Fried Green Tomato Crab Cake Napoleon

covered in sauce Newburg

Spicy Oysters

on the half shell filled with crabmeat, spinach, parmesan cheese, and toasted spoonbread topped with lobster beurre blanc

Pork Sriracha and Collard Greens Egg Roll

with a sweet chili sauce

Honey Bacon Jumbo Shrimp

over Caramelized Brussels Sprouts with salted cashew

Foie Gras

seared with country ham served with wild berry coulis and fried spoonbread

White Bean and Bacon Mussels

in a cream sauce with tomatoes and fresh basil

SALADS

The Caesar

with spoonbread croutons

The House Salad
Roasted Red Beet Salad

with mixed greens, cashew goat cheese croquette, candied pecans and Orange Sherbet Dressing

SOUPS

Crab Bisque
French Onion

with short rib pot liquor, buttered crostini and melted gruyere

ENTREES

The Carpetbagger Beef Tenderloin

Chesapeake Bay fried oyster on top 6 oz of beef tenderloin covered in Béarnaise sauce with mashed potato and charred asparagus

Black Molasses Roasted Duck Breast

with caramelized Brussels sprouts and caramel corn pudding, served under hickory smoked cloche

Bronzed Sea Bass

marinated in shallots and lemon, with sautéed cabbage and leeks with fried oysters, on fried spoonbread, finished with lobster beurre blanc

Grilled Salt and Pepper Strip Steak

with whipped Arizona potatoes, cut roasted okra and asparagus, finished with a port demi, set upon a Himalayan salt block

Bronzini fillet and Lobster tail

with whipped Arizona potatoes and charred asparagus sauce lobster beurre blanc

Jumbo Lump Crab Cakes

butter whipped mashed potatoes, roasted baby carrot, broccolini and blue crab butter sauce

Lamb Rack

marinated in balsamic, blackberries and rosemary with butter whipped mashed potatoes and roasted brussels sprouts

Frenched Roasted Chicken Breast

Provencal chicken breast on a butternut squash and green tomato ratatouille with whipped Arizona potatoes drizzled with a brown chicken demi (Please allow 20 minutes)

Seared Sea Scallops

caramelized Brussels sprouts and corn pudding, with Applewood bacon drizzle

Applewood Smoked Bacon wrapped Center Cut Pork Chop

with bourbon sweet potato puree, roasted Brussels sprouts and cracked black pepper cognac sauce topped with apple snow

Grilled Swordfish

with jasmine rice and spinach bake, haricot verts and julienne carrots drizzled with lemon infused olive oil

The Cat-Sea-Pig

catfish wrapped sea scallop and Applewood smoked bacon oven roasted with caramelized Brussels and rosemary grits sauce with Lobster beurre blanc

FIVE COURSE CHEF TASTING

Five Course Chef Tasting

per person must reserve for 5 people or more. (Please inquire with your server for details.)

*These Items are Cooked to Order.

The Virginia Department of Health reminds you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your chance of illness especially if you have certain medical conditions