Acacia; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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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

Course two

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

Course three

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
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