Bacchus; 2013 Fall Restaurant Week
Menu and contact information for the 2013 Fall Restaurant Week.

- 2 N. Meadow Street
- 804.355.9919
- bacchusonmain.com
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Course one
Chose one
- Crab bisque — With sherry cream
- Shrimp scampi — With tomato and brandy
- Steamed mussels — With white wine or marinara
- Smoked duck — With arugula and pickled cherries
- Sauté of snails — With butter, garlic, parsley, and spinach
- Saute of calamari — With garlic, lemon, and capers
- Caesar
- Spinach caeser
- Mixed greens — With carrot-ginger vinaigrette and sesame seeds
- Spinach salad — With green apple dressing, goat cheese, and toasted almonds
- White bean and pesto salad — With homemade mozzarella
Course two
Choose one
- Roasted beef sirloin — With creamy horseradish and caramelized onions
- Grouper — With saffron and cauliflower sauce
- Salmon — With lobster cream and tomato
- Roasted pork loin — With apple and ginger sauce
- Chicken marsala
- Seared shrimp — With white beans, sun dried tomato, and spinach
- San Minato sausage — With white beans and escarole.
Course three
Choose one
- Marinated berries — With sabayon
- Dark chocolate brownie — With vanilla sauce
- Apple crisp — With bourbon caramel sauce
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