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MINT GASTROPUB

by Malcom Mitchell

2501 West Main Street Richmond, VA

(corner of Davis + Main)


DINNER

Monday – Saturday, 4:00 – 10:00 p.m
Friday & Saturday, 10:00 – 12:00 a.m.
Late night menu available

BRUNCH

Saturday & Sunday, 10:00 a.m. – 3:00 p.m.

Reservations: (804) 359-9690
Parking Available after 5:00 p.m. at the old GRTC
on Cary Street across from Davis Avenue




Small Bites

to share and savor...
Don Julio Tequila Braised Short Rib Mini Tacos
Pickled Cabbage & Cilantro Cream $8

Baja Fried Tilapia Mini Tacos
Corn Salsa & Lime Créme Fraîche $7

Southwestern Crab Cake w/Roasted Corn & Red Pepper
Poblano Chili Aioli & Micro Green Salad $10

Fried Pheasant Fritters
Choice of House Made Dipping Sauce $8

Grilled Cheese Bites
Roasted Tomato Soup & Fresh Basil Cream $9

Hot Crab, Spinach & Artichoke Dip
Crispy Tortilla Chips $11

Mexican BBQ Chicken Wings
Chipotle Dressing $8

Grilled Chicken Skewers w/Peach-Jerk Sauce
Fried Plantains $8

New Zealand Lamb Chop
Mint Rosemary Merlot Sauce $13

Creamy Mac & Cheese
Baked w/Six Cheeses & Cheetos-Bread Crumbs $7

Lobster Tempura Lollipops & Frites
Spicy Lobster Roll Dressing $15

Braised Lamb Mediterranean Flat Bread "Pizza"
Crispy Grilled Flat Bread w/Roasted Peppers, Caramelized Red Onions, Tomatoes, Olives, Parmesan & Feta Cheese $11 OR Vegetarian $8

Seasoned House Cut Frites
choose your dipping sauce $5

House made Dipping sauces
Chipotle // Peach-Jerk // Sriracha Ketchup // Chimichurri Mayo // Spicy Chesapeake // Dijon-Honey Sauce // Roasted Garlic-Horseradish Mayo

from the garden...



Sesame Crusted Tuna Nicoise
Arugula, Hard Boiled Eggs, Cherry Tomatoes, Potatoes & Green Beans w/Ginger-Thai Basil Vinaigrette $12

Classic Caesar Salad
Baby Romaine Lettuce, Fried White Anchovies, Shaved Fresh Parmesan & Garlic Herb Croutons w/Chef’s Caesar Dressing $10

Roasted Rainbow Beet Salad
Organic Frisee Greens, Pea Shoots, Goat Cheese Beignets, Glazed Pecans & Grapefruit Oil w/Maple Sherry Vinaigrette $9

Heirloom Tomato & Asparagus Salad
Shaved Parmesan, Pine Nuts, Basil-Champagne Vinaigrette & 8 Year Aged Balsamic $9

Big Bites

Fish & Frites
Beer Battered Fresh Fish of The Day, Creole Tartar Sauce & Seasoned House Cut Frites $19

Bacon Wrapped Lamb Chop
Sweet Potato Grits, Deep Fried Brussels Sprouts, Crispy Bacon & Mint Rosemary-Merlot Sauce $26

Shrimp & Polenta
Gulf Shrimp with Creamy Parmesan Polenta & Spicy Lobster Tomato Sauce $18

140 Degree Angus Rib-Eye Steak
Special House Dry Rub, Crispy Shallots,Roasted Garlic-Truffle Yukon Potato Purée, Sautéed Spinach & Shiitake Mushrooms with Cabernet Reduction $25

½ LB. Bison Burger
Caramelized Onions, House Smoked Cheddar, Seasoned Frites & Roasted Garlic-Horseradish Mayo $13


Creole Seafood Pasta
Crawfish, Shrimp & Andouille Sausage with Penne Pasta & Creole Cream Sauce $20

Tequila & Chipotle Braised Beef Short Ribs
Creamy Polenta, Garlic-Buttered String Beans, Spiced Cumin Tomatoes & Crispy Flour Tortillas $24

company $5



Roasted Garlic-Truffle Yukon Mashed Potatoes
Sweet Potato Grits
Garlic-Buttered String Beans
Brussels Sprout w/Crispy Bacon

Brunch

offered saturday and sunday 10:00 a.m. – 3:00 p.m.
The Local
2 Farm Fresh Eggs, Home Fries, Choice of Sausage or Bacon & House Made Buttermilk-Cheddar-Jalapeño Biscuit $8

The “Whatever” Omelet
Farm Fresh Eggs w/Almost Whatever We Have In House & Home Fries $10

The Hang Over
Braised Short Rib Breakfast Poutine Frites, Scrambled Eggs, Chipotle Beef Gravy & House Smoked Cheddar Cheese $12

Brioche Banana Foster French Toast
Spiced Pecans, Ginger Maple Syrup, Bourbon Vanilla Cream, Sausage or Bacon $9

Carne Con Huevos
Marinated Grilled Rib-Eye Steak, White Cheddar, Jalapeño, Farm Fresh Scrambled Eggs, Spicy BBQ & Crispy Tortillas $13

Indian Candy Salmon
Capers, Boiled Eggs, Marinated Tomatoes, Cucumbers, Chive Cream Cheese & Grilled French Bread $11



Cheddar-Jalapeño Biscuit Benedict
Poached Farm Eggs, Tasso Ham & Chipotle Hollandaise $10

Bison Breakfast Burger
Caramelized Onions, Fried Egg, Smoked Cheddar, House Made Roasted Garlic Horseradish Mayo & Frites $12

Grilled Cheese Bites
Roasted Tomato Soup & Fresh Basil Cream $9

Shrimp & Polenta
Gulf Shrimp w/Spicy Lobster Tomato Sauce & Creamy Parmesan Polenta $15

Shepherd’s Pie Quiche
Seasoned Ground Lamb, Scrambled Eggs, Gravy, Diced Potatoes & Melted White Cheddar $10

Sweet Treats

Peach Cobbler
Slow Cooked Peaches over Puff Pastry & Hazelnut Whipped Cream w/Vanilla Ice Cream $8
Sweet Potato Beignets
W/Mix Berries & Butterscotch Sauce $7
Warm Brioche Bread Pudding
Don Julio Dolce Leche Sauce & Raspberry Coulis w/Vanilla Ice Cream $8
Toasted Marshmallow Milkshake
Shaved Chocolate Graham Cracker Crumble $6

Drinks

draft beer and wine also available...
Jewell - UP
Larceny Bourbon, House Made Mint-Burnt Orange Peel Syrup
Porch Rocker
Maker’s Mark, Agave Nectar, Fresh Lemon & Mint
The Refresh MINT
Square-One Cucumber Vodka, Midori, Fresh Mint, House Made Sour Mix, Lime Juice & Sprite
Perfect Storm
Goslings Black Seal Rum, Maine Root Ginger Beer, Lime Zest & Candied Ginger
Champagn-iac
Domaine St. Michelle Sparkling Wine, St. Germaine's Liqueur paired with House Made Seasonal Fruit Purée
El Guapo
Tres Generaciones Plata Tequila, Muddled Black Berries,Ginger Syrup & Soda with Maldon Sea Salt Rim

Chef

"A good meal should leave you feeling the same as good love…always wanting more"

Malcolm Mitchell

Amy Ayers + Malcolm Mitchell

If extraordinary cooking is a gift, then Malcolm Mitchell (finalist of season 8 of Food Network Star) is the giver. Never satisfied with tradition, Malcolm has taken the culinary world by storm with his avant-garde blend of taste, texture, and style.

Thrown into the kitchen at the age of 12, alongside his Charleston-born mother of West Indian descent, Malcolm began his love affair with Southern-Caribbean (what he calls “Geechee”) cuisine.

After spending four years traveling the world in the Navy, Malcolm turned his passion for cooking into a career. He learned from various master chefs while he developed his own style of cuisine, and obtained a degree in Advanced Culinary Arts in 2002.

Shortly thereafter, Malcolm founded his signature company: M. Mitchell the Chef, a personal chef service that delivered pre-packaged cuisine for the time-starved individual seeking a flavorful meal. His vast repertoire opened doors to work in major multi-million-dollar production kitchens, upscale restaurants, and the homes of NBA athletes, A-list celebrities, and politicians.

In 2007, he launched Brain Food, a healthy school lunch program that provides nutritionally sound meals from scratch while holding true to gourmet style. The success of Brain Food led to Malcolm’s involvement in Michelle Obama’s “Let’s Move!” campaign to fight childhood obesity.

In 2011 Malcolm teamed up with Spike Mendelsohn of Bravo’s Top Chef on the 1st Kosher Food Truck in Washington DC and has since then been invited to be the featured Chef during the Jewish National Summit at the Red Rock Casino April 2013. He was also invited to the Chinese Culinary Competition in Times Square hosted by New Tang Dynasty to compete against world renowned chefs with traditional Chinese Dishes.

Chef Malcolm is no stranger to mass communications he hosted his own radio show “Choppin’ It Up with the Chef” on Radio One’s WOL 1450 Talk Radio in Washington DC. Malcolm has been featured in various magazines such as Food Network Magazine, Sister 2 Sister Magazine and KRAVE and was a contributing writer for digital magazines Excell Style and Shirley Strawberry. He has been seen on Fox & Friends displaying holiday recipes and on many local news shows in Washington DC and Richmond Va. discussing his Pop-Up Restaurant Concept Promiscuous Palate which has taken him all over the country; New York, Miami, Washington DC, Aspen CO. and Richmond Va.

After months of searching post Food Network Star, Malcolm’s plan was to land in Richmond Va. and open his very 1st restaurant Charleston’s Low Country Cuisine in Shockoe Bottom or TASTE Modern American Cuisine in Jackson Ward. The stars just seemed to align at MINT, In the Fan. Chef Malcolm will “Team Up” with Amy Ayers well known restauranteur in Richmond VA. to create the New Mint Gastro Pub set to Re-open July 2013.

Special Events

reserve mint for yourself...

Call 804.359.9690

Available for private events upon request

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Press

05.2013 | CBS 6

05.2013 | Richmond.com

06.2013 | Aspen Food & Wine

06.2013 | Richmond.com

06.2013 | CBS 6

06.2013 | Style Weekly

08.2013 | Richmond Magazine

Gallery

804.359.9690


2501 West Main Street
Richmond, VA

DINNER

Monday – Saturday, 4:00 – 10:00 p.m
Friday & Saturday, 10:00 – 12:00 a.m.
Late night menu available


BRUNCH

Saturday & Sunday, 10:00 a.m. – 3:00 p.m.