Fairfax City Restaurant Week

Share this post...Pin on PinterestShare on FacebookTweet about this on TwitterShare on LinkedInEmail this to someone

Fairfax City Restaurant Week

February 26th, 2018 by Meghan

Take a bite out of Fairfax City during the first annual Fairfax City Restaurant Week! Get to know our diverse, independent and evolving culinary scene. Dine out at participating Fairfax City restaurants March 4 through 10, 2018 for special value 4-course dinner for $35 per person, 2-course lunch offering for $20 per person, as well as special events all week.  Here is what is in store at Coyote Grille!!


Sunday – Meet the Makers – 6pm Mustang Sally Brewery
Media Contest – Come to Coyote Grille on Sunday, take a picture of the food our yourself at the restaurant, post it to social media with #TakeABiteOfFairfaxCity and tag Coyote Grille to be entered into the contest.  The post that has the most engagement (likes and shares) will win a Coyote Grille Gift Card!!

Tuesday – Meet the Makers – 6pm A. Smith Bowman Distillery

Wednesday – Meet the Makers – 6pm Tin Cannon Brewery

Thursday – Meet the Makers – 6pm MurLarkey Distillery and Live Music with Deja Blue
***SET YOUR DVRS!  Tatjana and Josh will be featured on WUSA9 making fajitas and MurLarkaRitas****

Friday – Live Music 6pm – The Electeds

Saturday – Meet the Makers -6pm Paradise Spring Winery


First Course
Pueblo Portobello fries with Jalapeno Ranch Dressing
Southwest Corn Tamale with With Pulled Pork Topped with Ranchera Sauce
Butternut Squash Soup topped with Queso Fresco
Roasted Red Pepper Soup

Second Course
Quinoa Encrusted Rockfish Bites Topped With Zesty Tomato Salad
Carne con Crema De Maiz
Mojo de Ajo Shrimp with Chipotle Mayo
Papa Relleno (Stuffed Ground Beef Potato and Veggies) with Salsa Verde Over Southwest Slaw

Third Course
Pistachio Encrusted Barramundi Sea Bass topped with Fresh Berry Salsa over Cauliflower Mash
Chicken Diabla – Sauteed Chicken Breast, Zucchini, Squash, Pico de Gallo in Chipotle Cream Sauce over Chili Rice
Steak Rajas – Tender Strips of Steak, Onions, Peppers and Garlic Sauteed in Southwest Cream Sauce sprinkled with Parmesan Cheese, Served w/ Black Beans and Green Rice
Veggie Chili Relleno filled with Potato, Rice, Carrots, Peas, Cheeses topped with Tomatillo Sauce over Black Beans

Fourth Course
Cheesecake Chimichanga dusted in Cinnamon Sugar topped with Caramelo Sauce and Whipped Cream
Key Lime Pie topped with Whipped Cream
Mini Churros served with Ibarria Chocolate Sauce
Sweet Potato Flan Topped with a Fresh Berry Compote



Back to top