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Overwood Featured in 2016 Alexandria Winter Restaurant Week | Fireman Mike | Old Town Post

 

 

Alexandria’s Winter Restaurant Week starts Friday January 29, 2016 and ends on February 7, 2016.  Over 60 restaurants are participating.

Overwood is one of the featured restaurants in winter restaurant week and they have come up with a tasty menu.  Overwood is located just a couple blocks off King Street at 220 North Lee Street in the Crilley Warehouse.  Their menu is extensive and has something for everyone.  One of the best sides on the menu is their roasted brussel sprouts.  A go to entree is the steak salad. Oh, and their desserts tantalize the taste buds.

Overwood also serves up a delicious brunch on Saturday and Sunday.  Here is a sampling of some of their delectable brunch items:

   (Photo Images from Overwood’s Facebook Page)

Their happy hour menu is also superb: 1/2 price off all drafts, $1.00 oysters, brisket slider, toasted ravioli and much more. Happy Hour runs from 3:00 – 7:00 Monday through Friday with food deals ending at 6:30 p.m.

Every Monday is $10 steak night. Every Tuesday is 1/2 price bottles of wine. Every Wednesday is 1/2 price off any burger.

 

Photo Image from Overwood’s Facebook Page

The chef and general manager, Boubker Errami, oversees weekday menu specials which are consistently scrumptious.

Check out the wood fired grill, known as Overwood, and sample what they have cooked up for Alexandria’s Winter Restaurant Week.

Overwood’s specialty menu for restaurant week is as follows:

Two Course Dinner for Two for $35.16

Includes Starter to Share or 2 Salads and Choice of 2 Entrees


Starters

Caesar Salad

Heart of romaine lettuce with creamy caesar dressing, crostini croutons and parmesan cheese

Grits Bolognese

A classic sauce of fresh ground veal, sautéed spring vegetables, tomato, imported parmesan, and a splash of cream served over grits cake

Southern Egg Rolls

Orange and honey smoked duck breast with collard greens served with a spicy honey mustard and mango chutney


Entrees

Crispy Catfish and Succotash

Buttermilk and corn crusted fresh catfish flash fired and served over lima beans and corn succotash with fried string onions and finished with a jalapeño aioli

Cavatelli Bolognese

A classic sauce of fresh ground veal, sautéed spring vegetables, tomato, imported parmesan and a splash of cream tossed with cavatelli pasta

Beef Bourguignon

Chuck beef slow cooked with mushrooms, pearl onions, carrots, potatoes in red wine reduction and beef stock


Add any dessert for $4

(Beverages, gratuity, and tax not included)

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