Acacia Mid-town; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 12, 2014; 8:44 PM • by RVANews staff

2601 W. Cary Street

804.562.0138

acaciarestaurant.com

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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

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

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