Acacia; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 16, 2012; 2:00 PM • by RVANews staff

2601 West Cary Street

804.562.0138

Website

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Course one

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Salmon carpaccio–With shaved watermelon radish, avocado mousse, and citrus coriander emulsion.
Barbeque mackerel japanese style–With sticky rice, miso chicken broth, and scallion sesame seed seasoning.
Tempura of local softshell crab–With shaved napa cabbage, red onions, carrots, and curry vinaigrette.
Roasted beet and mandarinquat salad–With pistachio, duck confit, blue cheese, and moscatel vinaigrette.
Kale and white bean soup–With grilled ramps, creme fraiche, and smoked paprika oil.

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Sauteed market fish–With local asparagus, crispy caramelized onion & parmesan risotto balls, and basil parmesan sauce.
Sauteed sea scallops–With creamy yukon gold potato, mushroom & leek ragout, and red wine fennel sauce.
Goat cheese and rosemary tart–With mixed baby spring vegetables, roasted hazelnuts, and crispy kale.
Pan roasted beef tri tip–With smoked tomato puree, semolina gnocchi, local greens, and salsa verde.
Pork prime rib roast–With surry sausage and spring garlic mashed potatoes, warm three bean salad, and quince country mustard sauce.

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Chocolate panna cotta–With banana cream and peanut butter biscotti.
Black forest cake–With luxardo cream and sour cherry sorbet.
Angel cake–With strawberries, banyuls caramel, and basil ice cream.
Dark and stormy–With rum ice cream, ginger sorbet, lime foam, molasses sauce.
Honey Vanilla Semifredo –With grapefruit compote and pinenut sablee.

April 16, 2012 2:00 PM 0