Click HERE for information about our Loyalty Program!
Our Sister Restaurants have been nominated:
DC Coast has been nominated as having the City’s Best Seafood on AOL’s Washington DC CityGuide. Click here to vote for us!
Ceiba has been nominated as having the City’s Best Cocktails on AOL’s Washington DC CityGuide. Click here to vote for us!
Crawfish Boils
every Friday, starting May 2, 2008
3:30-6:30 pm
on the patio (weather permitting)
Guests have their choice of
crawfish ($13 per pound) or shrimp ($17 per pound),
plus potatoes and fresh corn on the cob.
Add a bucket of four ice-cold Abita Lights for $12.
The Crawfish Boil is available on the patio only,
first-come, first-served - no reservations necessary!
Sunday Brunch Menu
$32
(select one from each course)
appetizers
smoked chicken and andouille sausage gumbo
roasted sweet corn and blue crab soup
classic turtle soup
traditional garnishes, dry sherry splash
“pain perdu”
new orleans style french toast, pecans, bananas foster sauce
fried green tomatoes
zatarain’s spice boiled gulf shrimp rémoulade
chopped “b.l.t.” salad
maytag blue cheese dressing, benton bacon, cherry tomatoes
trio of deviled eggs
crabmeat ravigote, shrimp rémoulade, louisiana choupique caviar
charbroiled oysters
garlic butter, parmesan romano cheese, warm french bread
seafood crepe gratin
fresh shrimp, jumbo lump crab, louisiana crawfish
entrees
eggs acadiana
two poached eggs, louisiana crawfish crabcakes, tasso hollandaise
two poached eggs, fresh artichoke bottoms, creamed spinach, hollandaise
eggs benedict
two poached eggs, canadian bacon, hollandaise sauce
blackened tilapia
sweet corn pudding, collard greens, crawfish lemon tabasco butter
chicken and smoked andouille sausage jambalaya
louisiana crawfish étouffée
mahatma long grain rice
southern shrimp & grits
sautéed gulf shrimp, cheddar cheese grits cake, tasso ham
“grillades and grits”
smothered medallions of veal, creamy jalapeno cheese grits
desserts
pecan tart
praline caramel, milk chocolate ice cream
warm raisin bread pudding
butterscotch sauce, tahitian vanilla ice cream
beignets du vieux carre
chicory coffee creme anglaise
sorbet seasonal sampler
champagne, white peach, raspberry
EYE OPENERS
All cocktails are 9.00
bloody mary
acadiana’s own secret recipe accented with pepper infused three olives vodka
ramos fizz
beefeaters gin, powdered egg whites, powdered sugar orange water, cream
mint julep
wild turkey, fresh mint, simple syrup, and splash of soda water
brandy milk punch
e & j brandy, cream, vanilla extract, and nutmeg
blood orange mimosa
sparkling wine, fresh squeezed orange juice, and blood orange
puree
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Acadiana is now open on Sunday evenings!!!
Acadiana will be open on Sunday evenings year round. Sunday hours are: 5:30 pm - 9:30 pm.
Raise a Glass for Scott Clime
Restaurant Association of Metropolitan Washington
is Passionate about Passion Food Hospitality’s Own
Hollywood’s award season may be winding down, but here in Washington, DC, we’re just getting started! Fortunately, no writers’ strike will deflect from the excitement of Scott Clime as he embarks on the most prestigious award in The District — Restaurant Association of Metropolitan Washington’s Wine & Beverage Program of the Year.
Scott, who wears a devilish grin, tricking everyone into thinking he is barely legal to drink even though he is approaching his forties, arrived at Passion Food Hospitality in 2002 and has proven a quick study. After a decade in Oregon, Clime, who in 2002 was given the honor of Sommelier for the International Pinot Noir Celebration in Portland and who organized the first Veuve Clicquot Winemaker’s Dinner, played with the big boys of the wine and food industry. But the chance to come home and work alongside his brother [Chris Clime happens to be the chef de cuisine at Acadiana], not to mention being the wine guru of eventually four of DC’s hottest restaurants, was too tempting. One of his greatest feats was creating Ceiba’s wine list from scratch. “The people at Passion Food are great. They work hard and they are genuinely interested in learning as much as they can. That makes my job easier.”
Clime’s intensive monthly “Wine 101” employee course at each of the Passion Food Hospitality restaurants educates the entire group of servers on the complexity, structure and tastes of wine while suggesting ways of recommending pairings of select wines to each diner. He also teaches a quarterly “Wine Components” Class to the public at DC Coast as well as “Tasting” classes such as his “Rum Tasting” Class at Ceiba and “Bourbon Tasting” Class at Acadiana. With his credentials as a gifted sommelier on his way to obtaining an advanced status, his knowledge and expertise have allowed him to customize wine lists based on the cuisine specific to the restaurant.
Scott Clime has the passion for the Wine & Beverage Program at Passion Food Hospitality and DC diners are all the better for his knowledge and enthusiasm, which he serves with every bottle he and his well-trained servers pour. On Sunday June 29, 2008 at the Marriott Wardman Park Hotel in Washington, D.C., Scott hopes to carry his corkscrew in one hand and a RAMMY in the other! Bottoms up!
Acadiana
901 New York Ave., NW
Washington, DC 20001
202-408-8848
Simone Rathlé
simoneink, llc
(703) 534-8100
simonepr@aol.com