Bacchus; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Coconut and crab soup — With yellow curry
  • Steamed mussels — With white wine or marinara
  • Shrimp scampi — With brandy and tomato
  • White bean and pesto salad — With housemade mozzarella
  • Smoked duck breast — With sundried cherries and arugula
  • Caeser or spinach caeser salad
  • Kale salad — With lemon thani dressing and toasted sunflower seeds
  • Spinach salad — With green apple vinaigrette, goat cheese, and toasted almonds
  • Arugula salad — With roasted red peppers, balsamic truffle vinaigrette, and shaved parmesan
  • Mixed greens — With carrot ginger vinaigrette, cucumbers, and seseame seeds

Course two

Choose one

  • Roasted beef sirloin — With caramelized onions, roasted garlic, and house steak sauce
  • Chicken marsala
  • San minato pork sausage — With white beans and escarole
  • Braised lamb — With gnocchi
  • Grouper — With cream of leeks
  • Salmon — With lobster cream
  • Shrimp — With sun dried tomatoes, spinach, and white beans

Course three

Choose one

  • Toasted pound cake — With marinated berries and whipped cream
  • Dark chocolated brownie — With vanilla sauce
  • Peanut butter pie
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