Bacchus; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

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  • 2 North Meadow Street
  • 804.355.9919
  • Website

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Course one

Choose one

  • Cream of celery soup–With crab.
  • Pastrami cured salmon–With Dill Pickles and Creme Fraiche
  • Shrimp and scallop scampi–With Brandy and Tomatoes.
  • Steamed mussels–With White Wine or Marinara
  • Saute of calamari–With olive oil, garlic, lemon, and capers.
  • White bean and pesto–With homemade mozzarella.
  • Spinach caesar
  • Caesar
  • Mixed greens–With carrot-ginger vinaigrette, cucumbers, and sesame seeds.
  • Spinach salad–With green apple vinaigrette, goat cheese, and almonds.

Course two

Choose one

  • Roasted N.Y. strip–With caramelized onions and creamy horseradish.
  • Rockfish and shrimp–With lobster cream.
  • Spicy lamb sausage–With white beans and escarole.
  • Dijon mustard breaded pork tenderloin–With Apple sauce.
  • Chicken scallopine–With brown butter, lemon, and capers.
  • Seared sea scallops–With prosciutto and truffle oil.

Course three

Choose one

  • Chocolate peanut butter pie
  • Warm apple crisp–With vanilla sauce.
  • Marinated berries–With zabayon.
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