Bacchus; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

October 12, 2014; 8:22 PM • by RVANews staff

• 2 N. Meadow Street
• 804.355.9919
• bacchusonmain.com

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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

October 12, 2014 8:22 PM 0