Bacchus; 2014 Spring Restaurant Week
Menu and contact information for the 2014 Spring Restaurant Week.
- 2 N. Meadow Street
- 804.355.9919
- bacchusonmain.com
— ∮∮∮ —
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
-
Recommend this
on Facebook -
Report an error
-
Subscribe to our
Weekly Digest
Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.