The Acorn Menu

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

Baby Greens

Tossed in a blackberry vinaigrette with toasted almonds and shaved smoked cheddar

Acorn's Romantic Caesar

Accompanied with a sundried tomato relish and crostinis

Greek Country Olives

Bleu cheese and pine nuts over baby greens, tossed ina cucumber dressing

Tomato and Mozzarella Napoleon

On field greens tossed with warm bacon vinaigrette

Port Poached Pear And Baby Spinach

With a creamy gorgonzola dressing topped with cinnamon sugar walnuts

Acorn's Romantic Caesar with Grilled Chicken

Salmon or shrimp

Almond Encrusted Calamari

With mediterranean romesco

Parmesan Laced Tomato and Olive Oil Bruschetta

Plate of Olives

Mushrooms, manchego cheese, prosciutto and crostinis

Acorn Squash

Stuffed ravioli with toasted pine nut tarragon and tomato butter sauce

Korean Barbecued Beef Lettuce Wraps

With sweet chili lime dipping sauce

Lump Crab Cakes

With basil oil baby greens and a lemon and cracked pepper aioli

Seviche Abundes

With a tomato, red onion, cilantro and avocado quartet

Barbeque Encrusted Bacon

Wrapped scallops, over monterey jack polenta, with a sweet drizzle

Crab

Stuffed jumbo shrimp, served over a creamy beurre blanc

Classic Alfredo or Pesto Fettuccini

Pasta with parmesan

Vegetable and Polenta

Tower featuring sauteed portobello mushrooms, corn, bell peppers and spinach with feta, layered with pan seared polenta medallions, served atop chilled cilantro vinaigrette

Classic Alfredo or Pesto Fettuccini with Shrimp or Chickne

Grilled Salmon

Over boursin risotto, sauteed spinach, chervil shrimp bisque and a nicoise olive tapenade

Pan Seared Duck Medallions

Surrounding a rum butternut squash mash, green beans amandin served over an orange reduction

Barbecued Shrimp

Over creamy oregano and monterey jack grits with haricots vert

Tuaca Braised Lamb Shank

With truffle mashed potatoes, pearl onion, pea and carrot saute, topped with fried leeks

Pan Seared Country Styled Bacon

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

Chorizo and Potato

Encrusted halibut with sweet potato hash, southern style green beans and jack daniels pecan cream

Hot Wasabi Green Pea

Encrusted sushi grade tuna, pan seared on sesame carrot mash, with sauteed japanese vegetables, mushrooms and a lemon grass ponzu dipping pool

Pesto Cheddar

Topped black angus new york strip steak, cushioned with bacon mashed idaho potatoes, grilled asparagus and a cranberry demi glace