Acacia Mid-town; 2013 Spring Restaurant Week
Menu and contact information for the 2013 Spring Restaurant Week.
- 2601 West Cary Street
- 804.562.0138
- acaciarestaurant.com
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Course one
Choose One
- Candy stripped beet carpaccio — Chevre, arugula, citrus sauce.
- Fried calamari — Napa cabbage, carrots, cilantro, pickled red onions, curry vinaigrette.
- Red pepper soup— Garlic chips, herbed oil.
- Prosciutto di Parma— Spring peas, pea shoots, manchego, enoki mushrooms, sherry vinegar.
- Gnocchi vert— Sautéed shrimp, elephant garlic, parsley, preserved lemon.
Course two
Choose one
- Jumbo lump crabcake— Byrd Mill grits, kale, shallot confit, bacon sauce.
- Sautéed flounder— Cipollini onion puree, almond, arugula, spring herbs, lemon sauce.
- Market Fish— Free formed asparagus lasagna, walnut pesto, warm cherry tomato compote.
- Flat iron steak,— With Roasted zucchini baba ganoush, quinoa, mint, feta, salsa verde.
- Pork tenderloin— With housemade garlic sausage, sweet potato, roasted apples, sunchokes, cider mustard sauce.
Course three
Choose one
- Passionfruit panna cotta— Cactus pear sorbet, dried pineapple.
- Lemon poundcake— Muscato strawberries, blueberry sorbet.
- Chocolate brownie— Vanilla ice cream, raspberry coulis.
- Frozen peanut butter mousse— Housemade pretzel, caramel ice cream.
- Trio of sorbets
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