Frederick Restaurant Week

Acacia Fusion Bistro Menu

Make A Reservation Using Open Table  |  Restaurant Website

2-COURSE LUNCH

Select 1 appetizer and 1 entreé and/or dessert from the entire lunch menu

3-COURSE DINNER

Appetizers
bread spreads: 
hummus, tzatziki, muhammara, chick pea, cucumber, red pepper-walnut spreads, grilled pita  v.
 
calamari fritti
: baby mizuna, parmesan cheese, lemon-basil yogurt aioli

soup of the day
 
“a” salad: 
cucumbers, pickled red onions, grape tomatoes, “a” vinaigrette  v. g.
 

Entrées
the harvest: 
roasted beets, sweet potato puree, hakurie turnips, rainbow chard, cameo apples, red quinoa, salsify chips  v. g.
 
jagerschnitzel: 
breaded pork tenderloin, mushroom sour cream gravy, asparagus, spaetzle, red cabbage jam

maine salmon (136): 
white truffle-cauliflower cream , roasted beets, salsa verde, cauliflower fritters, shaved fennel

kung pao!: 
natural raised chicken stir fry, spicy hoisin glaze, peanuts, jasmine rice, black sesame-pea shoot salad

spinach agnolotti :
italian sausage-san marzano sauce, basil, cream, parmesan
 

Desserts
acacia cream pie: 
butter cake, pastry cream, chocolate mousse, black lava salt, caramel

gateau la pyramid “ferdinand point”: 
hazelnut meringue torte, layered with chocolate and hazelnut butter cream

turkish coffee crème brule: 
orange biscotti, whipped cream

flourless chocolate cake: 
raspberry coulis, whipped cream  g.

v. = vegan
g. = gluten-free
v.g. = vegan and gluten-free