Bacchus; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Chicken and corn chowder — With jalapeño
  • House cured salmon — With crostini and creme fraiche
  • Shrimp scampi — With brandy and tomato
  • Steamed mussels — With white wine or marinara
  • White bean and pesto salad — With mozzarella
  • Caeser
  • Spinach caeser
  • Kale salad — With lemon tahini dressing and toasted sunflower seeds
  • Spinach salad — With green apple vinaigrette, goat cheese, and toasted almonds
  • Arugula — With balsamic truffle vinaigrette, roasted red peppers, and shaved parmesan
  • Seared rare beef tenderloin — With peanut dipping sauce and toasted sesame seeds

Course two

Choose one

  • Roasted beef sirloin — With house steak sauce
  • Braised lamb — With white bean and gnocchi
  • Rockfish — With saffron and cauliflower sauce
  • Chicken scaloppine — With brown butter lemon and capers
  • Salmon — With spring vegetable slaw and red pepper coulis
  • San Minato Pork sausage — With white beans and escarole

Course three

Choose one

  • Toasted pound cake — With marinated berries and whipped cream
  • Chocolate peanut butter pie
  • Dark chocolate brownie — With vanilla sauce
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