Acacia Mid-Town; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Local apples — With golden raisins, blue cheese, cashews, mixed greens, and celery seed vinaigrette
  • Fried calamari — With napa cabbage, carrots, pickled red onion, cilantro, and curry vinaigrette
  • Salmon ceviche — With peruvian sauce, avocado, pickled red onion, cucumber, and crispy shallots
  • Duck confit — With house-made potato gnocchi, sage and brown butter sauce, and pomegranate molasses

Course two

Choose one

  • Local jumbo lump crab cake — With cheddar cheese grits, sautéed kale, and bacon sauce
  • Roasted herbed chicken roulade — With mustard fingerling potatoes, garlic braised broccolini, caramelized onion jus
  • Pan-roasted bistro steak — With sweet potato mash, sautéed kale, shallot confit, acacia steak sauce
  • House-made pasta — With roasted local mushrooms, baby spinach, baby carrots, leeks, and parmesan butter

Course three

Choose one

  • Milk chocolate cremeux — With cocoa streusel and vanilla bean ice cream
  • Lemon and vanilla semifreddo — With warm pear compote
  • Brown butter panna cotta — With roasted apples, candied pecans, pomegranate molasses
  • Passionfruit soup — With coconut sorbet, passionfruit sorbet, caramelized pineapple sorbet
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