Acacia Mid-town; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 15, 2013; 8:10 AM • by RVANews staff

• 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

April 15, 2013 8:10 AM 0