Acacia Mid-town; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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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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