Virginia Beach Restaurant Week at Cobalt Grille

Monday February 18th-Saturday February 23rd

11am-3.30pm Lunch 4pm-9.30pm Dinner

             

RESTAURANT WEEK MENUS

 

TWO COURSE LUNCH $15.00   

CHOICE of SALAD, SOUP or DESSERT (choose one)

Tomato-Basil Soup– with Smoked Gouda Cheese & Croutons

She- Crab Soup

Chop Salad– Romaine, apple wood smoked bacon, cheddar jack cheese, red onions, tomatoes, buttermilk ranch dressing, pistachios

Dip Sum Doughnuts– Cinnamon, Ginger & sugar coated Fried Doughnut holes with sweet dipping sauces

Crème Brule-rich vanilla bean custard, caramelized sugar top

ENTRÉE CHOICES (choose one)

Crab & Spinach Quiche– Freshly baked Lump Crab & fresh baby Spinach Quiche, served with a side salad and Balsamic vinaigrette

Chicken Penne Pasta– Sautéed Chicken breast pieces in a Champagne cream sauce with sliced leeks, shallots and apple wood smoked bacon over Penne pasta

CLASSIC BURGER-Char-grilled beef patty topped with sliced red onions & cheddar jack cheese, served with choice of Cajun chips, fries, fresh fruit or side salad

Soup & Sandwich– Choice of Tomato-Basil or She-Crab with a Chicken Salad B.L.T half sandwich on Sourdough bread

“ONE HOPE” CHARDONNAY glass $6.00  btl $24  

BARBOURSVILLE CABERNET glass $10.00 btl $36

 

THREE COURSE DINNER $35.00

Course 1 (choose one)

She-Crab Soup

Tomato Basil Soup, Smoked Gouda & Croutons

CAESAR SALAD-Romaine, croutons, creamy Caesar dressing, shredded parmesan

CHOP SALAD-Romaine, apple wood smoked bacon, cheddar jack cheese, red onions, tomatoes, buttermilk ranch dressing, pistachios

Course 2

FAROE ISLAND SALMON-Pan roasted salmon filet, farro, zucchini-carrot & yellow squash spaghetti, fresh herb chimichurri sauce

CHICKEN PENNE PASTA-Sautéed chicken breast pieces, champagne cream, leeks, shallots, apple wood smoked bacon, penne pasta

VEGAN BOWL-Quinoa, mirepoix & black bean patty, house made tomato jam, sautéed spaghetti vegetables,

grilled balsamic & dijon marinated portabellas

STEAK-FRITES-Grilled marinated Flank Steak, hand cut steak fries, sauteed wild mushrooms, demi-glaze sauce

Course 3

DIP SUM DOUGHNUTS-Cinnamon, ginger & sugar coated fried doughnut holes with sweet dipping sauces

CREME BRULE-Rich vanilla bean custard with caramelized sugar crusted top

CARROT CAKE with cream cheese frosting
* Includes one item per course

Proud Local Supporter of:

Madeline Maggard Tomatoes, Barboursville Winery, Georges Seafood,
O’Connor Brewing Co. Cobalt Grille Farms

“ONE HOPE” CHARDONNAY glass $6 btl $24

BARBOURSVILLE CABERNET glass $10.00 btl $36

Make a Reservation

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