Celebrate the Holidays New Orleans-Style at Acadia

It’s not often that I post a Press Release, but this one looked so yummy, I just couldn’t help myself:

November 30, 2015 ? Portland, OR ? Acadia Bistro chef/owner Seamus Foran is continuing the restaurant?s long-standing tradition of hosting Christmas Eve R?veillion Dinner and a rousing New Year?s Eve. Derived from the 18th century Creole tradition, ?r?veillon? comes from the French word for ?awakening? and refers to a late night/early morning meal served after midnight mass on Christmas Eve. Hungry families returning from church services would feast on a sumptuous meal that had been laid out in advance. Acadia has been hosting a R?veillion Dinner since 2004 and remains a popular option for diners who want to enjoy time out with family and friends, without getting the kitchen dirty.

For both evenings, the set menus consist of four courses of traditional Cajun and Creole dishes, as well as updated classics.?Acadia?s R?veillion Dinner will be served from 5:00 p.m. to 10:00 p.m. on Thursday, December 24th.?The cost is $40 per guest, and reservations are strongly recommended.?As the restaurant will be serving only the set menus on these evenings and seating is limited, reservations are recommended. Call (503) 249-5001 to reserve seats.

First Course (Choose One)
~ Pumpkin hushpuppies with orange horseradish marmalade?~ Louisiana style BBQ shrimp
~ Local Chanterelle Mushroom toast with Oregon truffle butter and fresh herbs
~ Crawfish deviled egg with celery root remoulade

Second Course (Choose One)
~ Apple and Arugula salad with mustard greens, kohlrabi, pecans and Ch?vre
~ Black roux Gumbo house andouille, blue crab, gulf shrimps, crawfish and okra
~ Louisiana Snappin? Turtle Soup au sherry with hard cooked egg

Entr?e Course (Choose One)
~ Braised Beef Short Ribs with horseradish gremolata and Anson?Mills grits
~ House-made Tur-Duck-Hen with Creole cornbread dressing, honey-sage gravy
~ Gulf Shrimp Madeleine with watercress and fried onion
~ Blackened LA Catfish with stewed black eyed peas and jicama-salsify slaw
~ Goat Cheese Gnocchi with brown butter fried sage, chanterelle mushrooms, toasted pumpkin seeds, and butternut squash

Dessert Course (Choose One)
~ Vanilla Bean Bread Pudding with toasted pecans and salted whiskey caramel sauce
~ Buttermilk Chocolate Layer Cake with chocolate cinnamon ganache and whip cream

?Sides for the Table ???$5/ea.
~ Pan-fried Brussels sprouts with apples and pumpkin seeds
~ Buttermilk cornbread
~ Red beans & Rice?

On Thursday, December 31st, the little bistro starts rocking again with a special New Year?s Eve multi-course dinner commencing at 5:00 p.m. until the ball drops.? The cost is $70 per guest, reservations strongly recommended.

First Course (Choose One)
~ Sweet potato-cornmeal fritters with orange- horseradish marmalade
~ Louisiana BBQ Shrimp with lemon, butter, black pepper and rosemary
~ Hedgehog mushroom & onion tartlet with house bacon, andouille and charred cipollini onion relish
~ Foie Gras Terrine cranberry apple compote and brioche ($10 supplement)

Second Course (Choose One)
~ Black Roux Gumbo Acadian with house andouille, lump Blue Crab meat, gulf shrimps, crawfish tails, okra and File
~ Salad of Winter Chicories with hard cooked egg and creole mustard vinaigrette

Entr?e Course (Choose One)
Filet of NY striploin with horseradish-whipped potatoes, bordelaise and Oregon truffle butter
~ Louisiana Gulf Shrimp stuffed with blue crab, wrapped in bacon with watermelon radish, citrus segment and shaved fennel
~ Louisiana Seabream, skillet bronzed with roasted squash-ricotta tartlet, pecans and clementine meuniere sauce
~ Confit of Pork Shoulder with Anson Mills grits, bourbon honey gastrique and mint gremolata
~ Goat Cheese Gnocchi with brown butter fried sage, local hedgehog mushrooms, toasted pumpkin seeds, butternut squash and sherry

Dessert (Choose One)
~ Vanilla Bean Bread Pudding with whiskey caramel sauce, pecans and sweet cream
~ Buttermilk Chocolate Cake with brandied cherries and cocoa nib tuile
~ Pecan Pie Crostata with Steens cane syrup and candied bacon ice cream

About Acadia:?Located in the Sabin/Irvington neighborhood of Portland, Acadia has been serving modern American cuisine rooted in Louisiana food traditions since 2001.? The restaurant uses locally-grown fruits, vegetables and meats, as well as exclusively wild caught seafood from the Gulf coast and Pacific Northwest.? The restaurant is located at 1303 NE Fremont St. in Portland.? For reservations, please call (503) 249-5001. ?www.acadiapdx.com.

Celebrate! With Kramer Vineyards Sparkling M?ller Thurgau Chaberton Siegerrebe?Don’t Say it, Just Drink it.

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