Bacchus; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 13, 2012; 12:23 PM • by RVANews staff

• 2 North Meadow Street
• 804.355.9919
• Website

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Course one

Choose one

• Cream of celery soup–With crab.
• Pastrami cured salmon–With Dill Pickles and Creme Fraiche
• Shrimp and scallop scampi–With Brandy and Tomatoes.
• Steamed mussels–With White Wine or Marinara
• Saute of calamari–With olive oil, garlic, lemon, and capers.
• White bean and pesto–With homemade mozzarella.
• Spinach caesar
• Caesar
• Mixed greens–With carrot-ginger vinaigrette, cucumbers, and sesame seeds.
• Spinach salad–With green apple vinaigrette, goat cheese, and almonds.

Course two

Choose one

• Roasted N.Y. strip–With caramelized onions and creamy horseradish.
• Rockfish and shrimp–With lobster cream.
• Spicy lamb sausage–With white beans and escarole.
• Dijon mustard breaded pork tenderloin–With Apple sauce.
• Chicken scallopine–With brown butter, lemon, and capers.
• Seared sea scallops–With prosciutto and truffle oil.

Course three

Choose one

• Chocolate peanut butter pie
• Warm apple crisp–With vanilla sauce.
• Marinated berries–With zabayon.

April 13, 2012 12:23 PM 0