Acacia Mid-Town; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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Course one

Chose one

  • Sunchoke soup — With sunflower seeds, chive blossoms
    grilled asparagus, shaved local ham, romesco, manchego
  • Fried green tomatoes — With herbed local sheep’s milk ricotta, green tomato chutney
  • Tuna ceviche — With avocado purée, pickled red onions, cucumber, pickled watermelon rind, crispy shallots

Course two

Choose one

  • Jumbo lump crabcake — With cheddar cheese grits, kale, grilled lemon butter sauce
  • Sautéed fish du jour — With spring vegetable ragout, basil mashed yukon potatoes, toasted cumin yogurt
  • Duck breast — With duck confit, farotto, english peas, ramps, madeira wine sauce
  • Braised beef shortrib — With hand cut pasta, wild mushrooms, spinach, red wine beef jus
  • Potato gnocchi — With blistered red wine cherry tomatoes, grilled ramps, taggiasche olive

Course three

Choose one

  • Créme fraîche panna cotta — With strawberries three ways
  • Chocolate flan — With coffee caramel, meringue
  • Ricotta cheese cake — With local honey, almonds
  • Artisanal cheese plate — With lavosh
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