| Almond Encrusted Calamari |
$9.00 |
With mediterranean romesco |
| Acorn Squash |
$10.00 |
Stuffed ravioli with toasted pine nut tarragon and tomato butter sauce |
| Barbeque Encrusted Bacon |
$14.00 |
Wrapped scallops, over monterey jack polenta, with a sweet drizzle |
| Parmesan Laced Tomato and Olive Oil Bruschetta |
$9.50 |
|
| Korean Barbecued Beef Lettuce Wraps |
$10.00 |
With sweet chili lime dipping sauce |
| Seviche Abundes |
$12.00 |
With a tomato, red onion, cilantro and avocado quartet |
| Plate of Olives |
$9.50 |
Mushrooms, manchego cheese, prosciutto and crostinis |
| Crab |
$14.00 |
Stuffed jumbo shrimp, served over a creamy beurre blanc |
| Lump Crab Cakes |
$11.00 |
With basil oil baby greens and a lemon and cracked pepper aioli |
| Greek Country Olives |
$8.50 |
Bleu cheese and pine nuts over baby greens, tossed ina cucumber dressing |
| Baby Greens |
$6.50 |
Tossed in a blackberry vinaigrette with toasted almonds and shaved smoked cheddar |
| Tomato and Mozzarella Napoleon |
$9.50 |
On field greens tossed with warm bacon vinaigrette |
| Acorn's Romantic Caesar |
$7.50 |
Accompanied with a sundried tomato relish and crostinis |
| Acorn's Romantic Caesar with Grilled Chicken |
$13.00 |
Salmon or shrimp |
| Port Poached Pear And Baby Spinach |
$10.00 |
With a creamy gorgonzola dressing topped with cinnamon sugar walnuts |
| Pan Seared Country Styled Bacon |
$27.00 |
Wrapped beef filet over a horseradish, turnip and golden potato gratin, encompassed with a wild mushroom ragout and topped with blueberry stilton and port bordelaise |
| Grilled Salmon |
$22.00 |
Over boursin risotto, sauteed spinach, chervil shrimp bisque and a nicoise olive tapenade |
| Pesto Cheddar |
$29.00 |
Topped black angus new york strip steak, cushioned with bacon mashed idaho potatoes, grilled asparagus and a cranberry demi glace |
| Vegetable and Polenta |
$18.00 |
Tower featuring sauteed portobello mushrooms, corn, bell peppers and spinach with feta, layered with pan seared polenta medallions, served atop chilled cilantro vinaigrette |
| Hot Wasabi Green Pea |
$28.00 |
Encrusted sushi grade tuna, pan seared on sesame carrot mash, with sauteed japanese vegetables, mushrooms and a lemon grass ponzu dipping pool |
| Chorizo and Potato |
$27.00 |
Encrusted halibut with sweet potato hash, southern style green beans and jack daniels pecan cream |
| Barbecued Shrimp |
$24.00 |
Over creamy oregano and monterey jack grits with haricots vert |
| Pan Seared Duck Medallions |
$23.00 |
Surrounding a rum butternut squash mash, green beans amandin served over an orange reduction |
| Classic Alfredo or Pesto Fettuccini |
$16.00 |
Pasta with parmesan |
| Classic Alfredo or Pesto Fettuccini with Shrimp or Chickne |
$20.00 |
|
| Tuaca Braised Lamb Shank |
$24.00 |
With truffle mashed potatoes, pearl onion, pea and carrot saute, topped with fried leeks |
| Sensational Chocolate Cake |
|
Chocolate genoise cake layered with milk chocolate mousse topped with a chocolate ganache on an english custard |
| Vanilla Bean Creme Brulee |
|
Served with a dark chocolate acorn an a tuile cookie |
| Mixed Berry Cheesecake |
|
European cheesecake served with seasonal berries and an custard and berry coulis |
| Monster Cookie Plate |
|
Orange and almond tuile cookie, pave noisette chocolate and roasted hazelnut and almonds, nero cookie coffee and chocolate sugared cookie, and white choco truffle flavored with a brandy liquor |
| Pear and Aniseed Gateaux |
|
A delicate mousse scented with aniseed, wrapped in a cake topped with poached pears and served on a fruit syrup |
| Variety of Homemade Ice Creams and Sorbets |
|
Served in a crisp tuile basket. Ask for selection |
