Next week will be  Andy Hannas’ last week as sous chef at Acacia Midtown before leaving Richmond at the end of the month. To commemorate this event,  Devils Backbone rep Warren Haskell and Andy have planned a beer dinner next Wednesday March 13th starting at 6:30pm. Andy has been responsible for planning the menus for many of Acacia’s past beer dinners and desert pairings.  If youhave enjoyed any of his past preparations, you are going to want to come and say good bye.   

MENU

Reception
Chapel Creek Oyster on the Half Shell with Pickled Ginger Mignonette
Pin of Garland (dry hopped blonde ale)

1st Course
Fluke Sashimi, Pickled Plums, Tempura Sea Beans, Yuzu Ponzu, Foie Gras Emulsion
Congo Belgian IPA

2nd Course
Miso Glazed Grouper Cheek, Napa Cabbage Salad, Toasted Rice Powder
Vienna Lager (classic german style amber lager)

3rd Course
Housemade Spiced Pork Sausage, Peanut and Scallion Waffle, Bok Choy, Hoisin Sauce
Schwartz Bier (german style black lager)

Cost for the dinner is $30/person excluding tax and gratuity.  Reservations are recommended. Call (804) 562-0138 to RSVP.

Acacia
2601 W Cary St
Richmond, VA 23220
(804) 562-0138