Bacchus; 2015 Fall Restaurant Week

Menu and contact information for the 2015 Fall Restaurant Week.

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Course one

Chose one

  • Curry coconut and crab soup
  • Steamed mussels — With white wine or marinara
  • Saute of snails — With butter, garlic, parsley, and spinach
  • Arugula salad — With roasted red peppers, balsamic truffle vinaigrette, and shaved parmesan
  • Ceasar salad
  • Shrimp scampi — With brandy and tomato
  • Smoked duck — With pickled cherries and arugula
  • Saute of squid — With lemon, garlic, and capers
  • Spinach salad — With green apple vinaigrette and toasted almonds
  • Mixed greens — With house vinaigrette
  • Spinach caesar salad

Course two

Choose one

  • Blacked ny strip — With house steak sauce
  • Chicken scallopine — With brown butter, lemon, and artichoke hearts
  • Grouper — With lemon saffron veloute
  • Seared salmon — With tomato lobster cream
  • Saute of shrimp — With white beans, spinach, and sundried tomatoes
  • Roasted porkloin — With bourbon maple sauce and toasted pecans

Course three

Choose one

  • Dark chocolate brownie — With vanilla sauce
  • Chocolate peanut butter pie
  • Warm apple crisp — With caramel sauce
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