Acacia Mid-town; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Honey-poached apples — With goat cheese, baby lettuces, and apple cider vinaigrette
  • Celery root and Yukon potato soup — With roasted mushrooms and parsley creme fraiche
  • Pan-roasted wild salmon — With cauliflower puree, baby carrots, and ginger lime sauce
  • Duck confit — With sweet potatoes, brussels sprout leaves spatzle, and balsamic pomegranate reduction

Course two

Choose one

  • Jumbo lump crabcake With cheddar cheese grits, kale, shallot confit, and grilled lemon butter sauce
  • Sauteed market fish — With butternut squash puree, roasted fall vegetables hash, and red wine cippolini onion sauce
  • Pan-roasted duck breast — With wild rice gnocchi, sautéed apples, shiitaki mushrooms, baby spinach, and blackberry port sauce
  • Braised lamb fore shank — With spaghetti squash, golden raisins, pine nuts, and garlic lamb jus

Course three

Choose one

  • Hand-pulled apple raisin strudel — With creme anglaise and rum raisin ice cream
  • Chocolate cranberry shortcake — With dark chocolate sauce and vanilla bean ice cream
  • Gooseberry semifreddo — With cactus pear sauce and almond crumble
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