We offer this menu as a journey into the culinary arts. I take great pride in our hand-crafted, all from scratch food.
In order to give you our best, please allow us time to deliver the premium product that results when quality
ingredients are prepared with skill and effort. Thank you.
— Chef Scott Davison

House Salad $5.95
A mixture of greens tossed in our honey-vingarette, with crumbled British Blue Cheese and spicy praline pecan halves.
Served with assorted crackers.

Savories
The following menu items are all served with Asian coleslaw, pickled broccoli marinade, peach & mango salsa, and mixed greens.

Fritto Misto Tempura (Mixed Fry) $7.95
Broccoli florets, cauliflower buds, onion rings, mushroom buttons, zucchini & squash coins.
Served with Blue Cheese dipping sauce.

Polenta $7.95
Flavored with scallions and roasted red peppers. Served with a light tomato sauce.

Vietnamese Fresh Spring Roll (2)
Vegetarian $6.95 or Roasted Pork $8.95

Muffaletta Sandwich $8.95
A New Orleans classic: layers of ham, salami, & provolone, topped with olive tapenade, and baked to perfection.

Sesame Seed Shrimp Toast $8.95
Three tall slices of baguette piled with diced shrimp and then sautéed.

Chicken Satay $8.95
Two skewers of tender, spicy, grilled chicken with peanut sauce.

Shrimp Tempura $9.95
Jumbo shrimp lightly fried in tempura batter.

Crab Cake (Quarter pounder) $8.95
Jumbo lump crab meat, a slight splash of lemon and a dash of bay spices to highlight—not hide—the flavor of the crab.
Served with mixed greens tossed in a honey vinaigrette.

Cheese Tray Single - $8.50 For Two - $14.95
A selection of premium domestic and imported cheeses with a tuille cheese cup of fresh mixed fruit.

Grilled Portabella en croute (Single Serving) $8.95
A savory strudel with sliced portabella caps grilled with fresh herbs and premium olive oil marinade, topped with a boursain cheese and wrapped in
 flaky, fresh pastry, served with mixed greens tossed in honey vinaigrette.

Poisson Duet (Serves two) $13.95

Baked Brie (Serves two) $13.95
A generous portion of ripened French brie wrapped in our flaky pastry, and baked to a golden brown.
Nestled in a scatter of mixed greens with raspberry vinaigrette and striped with raspberry coulis.

Tapas Platter: A Carousel of Tastes $17.95

Ginger-Carrot Latke
Shrimp Toast (2)
Muffaletta & Fresh Mozzarella Napoleon
Mushroom & Boursain Strudel (2)
Roasted Pork with Apples & Red Cabbage
Gravlox with Lingonberry Sauce
Chicken Satay Skewer
Orange Cream & Strawberry Sauce Trifle topped with Mixed Berries

Paté Chocolat $7.95
This is as dense a chocolate creation as it gets.
The paté is spiked with V.S.O.P. Cognac and served with pistachio anglaise.

Fresh Berries Sabayon $9.95
A medley of fresh strawberries, blackberries, blueberries and raspberries topped with velvety Grand Marnier-perfumed sabayon, and torched
 for a golden brown classic finish.

Cheesecake Terrine $7.95
A New York cheesecake served as you have never seen before! This presentation was my signature dessert at the
Kennedy Center for Performing Arts in Washington, DC. If cheesecake is your dessert favorite, this will provide
interest and intrigue, not to mention meet your highest standards. Berries and whipped Cream Chantilly to accompany.

Mousse Chocolat au Battenberg $7.95
This is a checkerboard pattern of both white and dark chocolate mousse. Flavored with Meyer’s dark rum for the dark mousse and amaretto
for the white mousse. Presented as you would expect in an arts venue, with a sauce painted plate, Cream Chantilly and fresh mint.

Orange Gratin $7.95
A Jacques Torres formula that I learned from this most highly acclaimed French pastry chef while I was Executive Pastry Chef at the
Ritz-Carlton World Headquarters in Buckhead. After freezing, this mousse glacé is dusted with a fine sugar and caramelized for a crunchy finish.

Raspberry Strudel $7.95
A light genoise anchors the pastry cream, which holds a mound of fresh raspberries.
Baked to an amber finish, this dessert is served with crème anglaise, fresh raspberries and Cream Chantilly.

Banana Split (Serves Two) $8.95
Our version of the classic banana split made with scoops of vanilla and chocolate ice cream and a three fruit sherbet.
Our homemade caramel and chocolate sauces are highlights of this ice cream extravaganza!

European Cookie Sampler (Serves Two) $8.95
An assortment of all-butter cookies from our pastry shop, accompanied by Cream Chantilly, chocolate and caramel dipping sauces.
Served with fresh strawberry halves and mixed fruit. The simple things in life are best!

Hot Fudge Brownie Sundae $5.95
This brownie formula took "Chocolatier Magazine's" best brownie award in the late 70's.
We add vanilla bean ice cream & homemade hot fudge sauce to make this classic a staff favorite.

Collaboration. Essential to the finest arts.

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21 west old street   •   Petersburg    •   Virginia   •   23803   •   804.957.5707  •   mail@sycamorerouge.org