Acre Restaurant
Food
Lunch
Dinner
Bar
Dessert
Drink
Wine
Artisan Cocktails
Place
Environments
The Story of ACRE
Chefs
Wally Joe
Andrew Adams
Notebook
Eat With Us
Private Dining
Dinner
Appetizers
Butternut Squash Soup
$8.00
Brown Butter, Apples, Chestnuts & Spiced Toast
Duck Pastrami
$10.00
Cherry Mustard, Candied Fennel, Pickled Cippolinis
Dungeness Crab Cake
$12.00
Daikon Salad of Pickled Carrots, Daikon Sprouts, Sesame Whole Grain Mustard Vinaigrette, & Apple
Tomato Tartar
$7.00
Berber Spices, Baby Arugula, Chickpea Panise, Preserved Lemon, Goat Cheese
Mixed Green Salad
$8.00
Roasted Baby Beets, Goat Cheese & Balsamic Vinaigrette
Rabbit "Coppa"
$12.00
Castleventrano Olives, Marcona Almonds, Prunes & Bacon-Fennel Jam
Fluke Kampachi
$15.00
Citrus Marinated Kampachi, Peppers, Red Onions, Cilantro and Daikon
Entrees
Gnocchi
$20.00
Shitake Mushrooms, Tomatoes, Green Beans & Sage Brown Butter
Angus Beef Pan Roasted Ribeye
$30.00
Roasted Carrots, Parsnip Puree, Parmesan-Prosciutto Gnudi & Black Truffle Syrup
Braised Angus Beef Shortrib
$26.00
Aligot Potatoes, Chanterelle Mushrooms & Black Garlic Glaze
Berkshire Pork
$25.00
Smoked Tenderloin, Braised Ham, Salsify, Brussels Sprouts & Miso-Maple Pork Jus
Truffle Studded Chicken
$23.00
Charred Cauliflower, Golden Raisins, Lentils, Guanciale & Red Wine-Truffle Sauce
Suckling Pig
Market Price
Preorder 10 days in advance. Serves 8-12 people.
Atlantic Wild Striped Bass
$27.00
Avocado, Taro Root, Carrot Coconut Purée and Ginger-Cuttlefish Vinaigrette
Carrot Spaghetti
$25.00
Asparagus, Sea Scallops, Stinging Nettle, Fennel, Lemon Oil and Carrot Kosho
Georges Bank Cod
$27.00
Artichokes, Olives, Clams, Potatoes, Tomatoes, Spinach, Bacon and Corn
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Food
Lunch
Dinner
Bar
Dessert
We're at home!
Friday
,
May
4
,
2012
Don't miss the May issue of At Home Tennessee , especially page 86! Shana Raley-Lusk reviewed Acre and included a recipe for our Tomato Tartare. Check it out! Read it here.
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