Located in the heart of Richmond’s historic Fan district and the popular Short Pump area, Spoonbread Bistro and Spoonbread Bistro Deux, blend Southern cuisine with European accents in a modern, casual atmosphere.
*All menu items are subject to change without notice.
*No outside food is allowed at this time.
*Parties of 6 and more will have an added 20% gratuity.
*We do not seperate checks for parties of 6 or more.
*Take out and curbside pick up orders may be placed over the phone Wednesday-Saturday, 5-8:30pm. All to-go orders will have a 15% gratuity added.
Spoonbread Bistro
Dinner Menu
APPETIZERS
Lobster Pop Tart
Steamed Mussels
andouille sausage, garlic butter, basil, toast points
Cripsy Calamari
Mary Washington sauce
Pork Sriracha and Collard Greens Egg Roll
honey hot sauce
Honey Bacon Jumbo Shrimp
over caramelized brussels sprouts
SALADS
Caesar Salad
The House Salad
Roasted Beet Salad
goat cheese, walnuts, creamy orange sherbert dressing
SOUPS
Crab Bisque
Frogmore Stew
shrimp, mussels, chorizo sausage, diced potatoes, white corn and kale in a seafood broth
ENTREES
*Surf Surf Turf
beef tenderloin, lobster tail, fried oysters and bearnaise, escallop potatoes and roasted brussels sprouts
Chilean Sea Bass
asparagus, lemon thyme risotto, spoonbread
Provencal Roasted Chicken
herbed seared with shiitake mushroom risotto and crispy kale ginger carrot
Pork Grillades
creamy white cheddar grits, asparagus and cajun sauce
*Grilled Salt and Pepper Strip Steak
with pepper jack mac & cheese and asparagus, finished with a port demi, set upon a Himalayan salt block
*Grilled Lamb Chops and Sea Scallops
Yukon whipped potatoes, asparagus and tomato fondue demi-glace
Pasta 2526
seared sea scallops, jumbo shrimp, jumbo lump crab meat, fresh spinach and parmesan, tossed in a garlic white wine cream sauce
*Chilean Salmon Oscar
tarragon and garlic marinated with jumbo lump crab cake, cream spinach, whipped Yukon potatoes and bearnaise
Pan Seared Whole Bronzini
crab risotto, crispy green beans and carrots with piccata sauce
Short Ribs
rosemary grits, roasted brussels sprouts and demi-glace
FIVE COURSE CHEF TASTING
Requires a minimum of 48 hours, parties of 4 or more and reservations. Not available for carryout.
*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