Acacia Mid Town; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Grilled stone fruit — With house-made mozzarella, baby arugula, and aged sherry vinaigrette
  • Sweet potato latke — With english peas, Surry sausage, spring herbs, and preserved lemon
  • Asparagus soup — With foraged mushrooms, creme fraiche, and Marcona almonds
  • Shrimp fritter — With butternut squash puree, gooseberry gastrique, and fennel-apple slaw
  • Lamb tartare — With house-made saltines, chimichurri, pickled radish, arugula, and crispy shallots

Course two

Choose one

  • Sauteed rockfish — With local asparagus, leek flowers, baby bok choy, asian pear, and lime cardamom cashew sauce
  • Pan-roasted duck breast — With wild rice gnocchi, local maitake mushroms, baby spinach, and rhubarb gastrique
  • Jumbo lump crab cakes — With surry sausage and leek potato puree, kale, and grilled lemon butter sauce
  • Market fish — With veal sweetbreads, fava beans, english peas, cipollini onions, baby carrots, chard, and mushroom nage
  • Pork osso bucco — With foraged ramps, farrotto, red onion marmalade, and pork jus

Course three

Choose one

  • Chocolate-almond cake — With coffee ice cream, chocolate ice cream, and espresso foam.
  • Trio of seasonal sorbets
  • Great Hill blue cheese — With vanilla poached rhubarb, pine nut brittle, and toasted ginger pound cake
  • Buttermilk panna cotta — With strawberry compote, preserved Meyer lemon, and granola
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