Acacia; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

October 12, 2015; 9:31 AM • by RVANews staff

2601 W. Cary Street

804.562.0138

acaciarestaurant.com

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Course one

Chose one

Curry cauliflower soup
Mixed greens — With persimmon, blue cheese, and walnut vinaigrette
Crab salad — With celery root, apple, and chervil
Duck confit — With sweet potato gnocchi, brussel sprout leaves, and brown butter pomegranate sauce
Braised pork shoulder — With handcut pasta, fennel, and caraway seeds

Choose one

Jumbo lump crab cake — With Byrd Mill grits, kale, and grilled lemon butter sauce
Market fish — With cauliflower puree, green apple, cress, cashews, and cilantro ginger sauce
Market fish — With house made pumpkin ravioli, greens, currents, pepitas, and red wine butter
Seared duck breast — With black pepper spaetzle, braised cabbage, and honey mustard sauce
Braised pork cheeks — With pork sausage wrapped in savoy cabbage, fall vegetables, and truffle sauce

Choose one

Passion fruit semi freddo — With tropical fruit and cactus pear sauce
Pink peppercorn meringue — With fennel pollen yogurt, figs, raisins, and creme fraiche ice cream
Warm nutella sundae — Vanilla ice cream and caramelized bananas
Parsnip cake — With chocolate cremeaux and rice crispy tulle
Artisan cheese plate — With jams and lavash