Bacchus; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 7, 2016; 1:09 PM • by RVANews staff

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

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Course one

Chose one

• Shrimp scampi — With brandy and tomatoes
• Saute of snails — With butter, garlic, parsley, and spinach
• Steamed mussels — With white wine or marinara
• Savory oatmeal — With lamb sausage and sundried tomato
• Salute of calamari — With lemon, capers, and garlic
• Smoked duck — With pickled cherries and arugula
• Chilled avocado and crab soup
• Mixed greens — With house vinaigrette
• Spinach salad — With green apple vinaigrette and goat cheese
• Arugula salad — With roasted red peppers and balsamic vinaigrette
• Caesar salad
• Spinach caesar salad
• White bean and pesto salad — With housemade mozzarella

Course two

Choose one

• Roasted beer sirloin — With roasted garlic and house steak sauce
• Porchetta — With bourbon apple sauce
• Roasted pork tenderloin — Wrapped in pork belly
• Seared salmon — With tomato and lobster cream
• Rockfish — With lemon artichoke sauce
• Chicken scallopine — With brown butter, lemon, and capers
• Spicy lamb sausage — With escarole and white beans
• Saute of shrimp — With sundried tomato, spinach, and white beans

Course three

Choose one

• Dark chocolate brownie — With vanilla sauce
• Chocolate peanut butter pie
• Marinated berries — With Grand Marnier sabayon

April 7, 2016 1:09 PM 0