Saturday, January 28, 2006

TwentySeven

T w e n t y S e v e n
R e s t a u r a n t & B a r
27 W. Broad St
Richmond VA 23220
Reservations 804.780.0086
Fax 804.780.0098
TwentySeven is a lively, American bistro located in downtown Richmond at the corner of Broad & Adams Streets, serving lunch from 11:30 to 2:00pm, Monday through Friday, and dinner from 5:00 until 10:pm, during the week, and until 11:00pm on Friday & Saturday.
With our floor-to-ceiling, wrap-around windows, and airy 20 foot ceilings, TwentySeven offers a dining experience like no other in Richmond. Chef Matthew Foley’s menu is influenced by the hearty, healthy cuisines of Italy & France, and features something for everyone’s taste. The wine list ranges from inexpensive, little-known gems to world-class award winners.
Come by & see for yourself what everyone’s raving about.

Wine List


W i n e s
b y
t h e
B o t t l e






White

Taittanger Brut - Reims
n/v
$75

Nicolas Feuillatte Brut Rosé 1er Cru - Epernay
n/v
$65

Roederer Estate Anderson Valley Brut - Sonoma
n/v
$45

Charles Joguet Chinon Rosé - Touraine
2004
$35

Phillipe Raimbault Sancerre “Les Godons” - Sur-en-Vaux
2004
$38

Iron Horse T-Bar-T “Cuvée R” - Alexander Valley
2003
$38

Haute Carte Tursan - Southwest Bordeaux
2004
$20

La Giustiniana Gavi di Gavi Lugarara - Piemonte
2004
$20

Borgo San Daniele Tocai Friuliano - Friuli
2003
$42

Sokol Blosser Winery “Evolution” - Dundee
n/v
$30

Château Coupe Roses blanc “Cuvée Champ du Roy” - Minervois
2004
$25

Marc Tempe Riesling Zellenberg - Alsace
2003
$25

Domaine des Baumard Savennières “Clos du Papillon”- Anjou
2002
$50

Domaine Champalou Vouvray - Touraine
2003
$30

Jaffurs Roussanne - Santa Barbara County
2004
$48

Clos de La Folie Rully “La Folie” - Côte Chalonnaise
2004
$30

Michel Colin-Deléger & Fils Bourgogne - Côte de Beaune
2003
$38

Domiane Bernard Morey & Fils Bourgogne - Côte de Beaune
2004
$35

Talley Vineyards Estate Chardonnay - Arroyo Grande Valley
2004
$45

Adelsheim Vineyard “CH” Chardonnay - Yamhill County
2004
$32

Ramey Wine Cellars “Carneros District” Chardonnay - Sonoma
2003
$60

Patz & Hall Chardonnay - Sonoma Valley
2004
$65



Red

Domaine Bernard Morey & Fils Santenay V.V. - Côtes de Beaune
2003
$55

Baron de la Charrière Santenay 1er Cru “Les Gravieres” - Côte d’Or
2000
$48

Domaine Rene Leclerc Bourgogne - Côtes de Beaune
2003
$38

Morgan “12 Clones” Pinot Noir - Santa Lucia Highlands
2003
$45

Bernardus Pinot Noir - Monterey County
2003
$48

Archery Summit Pinot Noir - Willamette Valley
$2003
55

Charles Joguet “Les Petites Roches” Chinon - Sazilly
2003
$30

Eredi Lodali Dolcetto d’Alba - Piemonte
2003
$25

Cennatoio “Gold Label” Riserva - Chianti Classico
2000
$50

Fattorie Azzolino Nero d’Avola - Sicilia
2003
$24

Seven Hills Winery Merlot - Columbia Valley
2003
$50

Jade Mountain “Caldwell Vineyard” Merlot - Mt. Veeder
2000
$58

Murphy-Goode Estate “Murphy Ranch” Petite Verdot - Sonoma
2002
$48

Domaine du Gros’ Noré Bandol
2001
$30

Jade Mountain “Les Jumeaux” Reserve - Mt. Veeder
1996
$45

Château d’Oupia - Minervois
2004
$21

Domaine le Sang des Cailloux Vacqueyras “Cuvée Azalais”
2003
$48

Château St. Martin de la Garrigue “Bronzinelle” Ctx du Languedoc
2003
$35

Vieux Mas de Pape Châteauneuf-du-Pape - Plateau de la Crau
2003
$55

DeLoach Vineyards “OFS” Zinfandel - Russian River Valley
2001
$55

Ridge Vineyards “Independence School” Zinfandel - Sonoma County
2003
$55

Sausal Vineyards Cabernet Sauvignon - Alexander Valley
2002
$45

Château Roc St-Michel St-Emilion Grand Cru “Cuvée de l’Archange”
2001
$45

Barboursville Winery “Octagon” 6th Edition - Virginia
2002
$52

Château Terry-Gros-Cailloux Saint-Julien
2002
$45

Château Léoville-Barton Saint-Julien
2001
$120

Château Loudenne Médoc Cru Bourgeois
2001
$50

Château de Pez St-Estèphe
2002
$65

Merryvale Vineyards “Profile” - Napa Valley
2002
$140

J.R. Wagner Cabernet Sauvignon - Stag’s Leap District
2001
$92

Eradi Lodali “Bric St-Ambrogio” Barolo - Piemonte
1999
$65

Rocche Costamagna “Bricco Francesco” Barolo - Piemonte
2000
$85

Lunch Menu


t w e n t y s e v e n
Lunch menu

Soup of the day
6

Salads
7

Baby Spinach with Caramelized Pearl Onions, Apricots, Pine Nuts and Balsamic vinaigrette

Baby Greens, Belgian Endive, Roquefort Bleu cheese, sliced Apple and Pear,
in a Sage-Dijon-Sherry vinaigrette

Romaine and Frisée with White Truffle Parmesan dressing,
topped with crispy Bacon and Croutons


Appetizers

Roasted Beet and Goat Cheese Terrine with Parmesan Tuille
7
Sautéed Sweetbreads over Red Lentils and Wild Mushrooms with a Demi-Glace reduction
9
Tuna Carpaccio with Capers, Lemon and Extra Virgin Olive Oil
9
Calamari stuffed with Scallops, Baby Shrimp, and Vegetables
with an Orange vinaigrette
10
Sauté Diver Scallops wrapped in Proscuitto served atop Arugula
with a White Balsamic vinaigrette
11

Sandwiches

Grilled Virginia Ham & Cheddar with Sweet Potato Fries
7
Roasted Eggplant, Zucchini, Red Peppers, Portobello Mushroom
& Provolone on a French roll
8
Grilled Cheeseburger with Lettuce, Tomato, Red Onion , Pickle
with Sweet Potato Fries
8

Entrees

Tricolor Linguine with a Winter Vegetable Julienne
in Extra Virgin Olive Oil and Garlic
14

Ravioli of Chicken, Mascarpone and Arugula in a Tomato Cream
18

Stuffed breast of Chicken with Goat Cheese, Walnuts and Sun-dried Tomatoes
in a Lemon sauce
18

Roasted Cornish Hen with diced Red and Yellow Peppers a jus
20

Braised Lamb Shank over Creamy Polenta, with Haricot Verts,
& a Rosemary & Red Wine reduction
21

Bouillabaisse of Clams, Mussels, Scallops, Calamari and Whitefish
in White Wine, Tomato and Saffron
22

Pan-roasted Pork Tenderloin with Lady Apples and a Sweet Roasted Garlic sauce
22

Pan-seared Grouper with a Wild Mushroom Beurre Blanc
23

Grilled Beef Tenderloin Medallions with a Marsala Black Truffle sauce
26

Dinner Menu


Dinner Menu

Soup of the Day
6

Salads
7

Baby Spinach, Caramelized Pearl Onions, Apricots, & Pine Nuts
with an aged Balsamic vinaigrette

Baby Greens, Belgian Endive, Roquefort Bleu cheese, sliced Apple and Pear
with a Sage-Dijon-Sherry vinaigrette

Romaine and Frisée Lettuces topped with crispy Bacon & Croutons
with a White Truffle Parmesan dressing

Appetizers

Roasted Beet and Goat Cheese Terrine with a Parmesan Tuile
7

Sautéed Sweetbreads over Red Lentils and Wild Mushrooms
with a Demi-Glace reduction
9

Tuna Carpaccio with Capers, Lemon and Extra Virgin Olive Oil
9

Whole Calamari stuffed with Scallops & Baby Shrimp
with an Orange vinaigrette
10

Sauté Diver Scallops wrapped in Proscuitto
served atop Arugula with a White Balsamic vinaigrette
11


Entrées

Tricolor Linguine with a Winter Vegetable Julienne
in Extra Virgin Olive Oil and Garlic
14

Ravioli of Chicken, Mascarpone and Arugula in a Tomato Cream
18

Stuffed breast of Chicken with Goat Cheese, Walnuts and Sun-dried Tomatoes
in a Lemon sauce
18

Roasted Cornish Hen with diced Red and Yellow Peppers a jus
20

Braised Lamb Shank over Creamy Polenta, with Haricot Verts,
& a Rosemary Red Wine reduction
21

Bouillabaisse of Clams, Mussels, Scallops, Calamari and Whitefish
in White Wine, Tomato and Saffron
22

Pan-roasted Pork Tenderloin with Lady Apples and a Sweet Roasted Garlic sauce
22

Pan-seared Grouper with a Wild Mushroom Beurre Blanc
23

Grilled Beef Tenderloin Medallions with a Marsala Black Truffle sauce
26