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New Orleans-Style Holidays at Acadia

Acadia holidays dinner Christmas Eve New Years Eve New Orleans Creole Cajun

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#1 foodPRmaven

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Posted 26 November 2014 - 09:25 AM

Acadia Bistro Gears Up for New Orleans-Style Holidays


Acadia Bistro chef/owner Adam Higgs is continuing his long-standing tradition of hosting Christmas Eve Réveillion Dinner and a rousing New Year’s Eve.  Derived from the 18th century Creole tradition, “réveillon” 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 Réveillion 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 Réveillion Dinner will be served from 5:00 p.m. to 10:00 p.m. on Wednesday, December 24th.  The cost is $40 per guest, and reservations are strongly recommended. 


Warm dinner rolls and apple fritters for all


First Course (Choose One)
~Creole Daube Glacé with garlic toasts and peppercorn aioli
~Pumpkin Hushpuppies with orange horseradish marmalade
~Louisiana-style BBQ Shrimp


Second Course (Choose One)
~Shaved Mountain Rose Apple Salad with pecan sandies, frisee, raddichio and
spiced pear butter vinaigrette
~Black Roux Gumbo with house andouille, blue crab, gulf shrimps, crawfish and okra
~Louisiana Snappin’ Turtle Soup au sherry en croute with secret egg
~House Greens with Creole mustard vinaigrette and crumbled egg


Entrée Course (Choose One)
~Paula’s Christmas Day Brisket with pommes puree, horseradish-tomato jam and
roasted root vegetables
~House-made Tur-duck-hen with Creole cornbread dressing, honey-sage gravy
~Gulf Shrimp & Spinach Madeline Pie with hard cooked egg remoulade
~Cornmeal-fried Catfish with local chanterelle and five creamed green stew,
marinated heirloom carrot salad
~Goat Cheese Gnocchi with fried sage, chanterelle mushrooms, toasted pumpkin seeds,
fresh apple and brown butter


Dessert Course
~Egg Nog Bread Pudding with whiskey raisins and salted caramel sauce
~Buttermilk Chocolate Layer Cake with chocolate frosting

~Époisses Cheese with dates, honey and almonds



Sides for the Table    $5/ea.

~ Bacon fat fried brussel sprouts with apples and pecans            ~ Buttermilk cornbread

~ Red beans & Rice                 ~ Roasted Kobucha Squash with Portland Creamery goat cheese



Behind the bar, general manager Beau Burtnick has concocted some special Christmas Eve cocktails, perfect for toasting.


Chocolate-Orange Mulled Wine

Beau’s secret mulled wine recipe, infused with cocoa nibs and fresh orange oil.

Served hot to warm the soul and the fingertips!


Kristmas in Karlovy

Becherovka, scotch, candy cane syrup, cinnamon bitters, honey.

Ever wonder what “festive” tastes like in Eastern Europe? Wonder no more.


Foie Gras Hot Buttered Rum

Spiced Rum, sweet cream butter, foie gras, cinnamon & nutmeg. Served hot!

There’s nothing more decadent (or delicious) than foie gras. But where is it written that eating is the only way to decadence? This richness is quaffable, adding a whole new dimension to your foie gras experience. Cheers!


Jersey Wassail

Bonded apple brandy, stout beer, ginger, port wine, fresh apple & orange, spices.

Piping hot, like your Xmas sweater.



On Wednesday, 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 tart with port wine hollandaise and smoked cipollini onion relish
~Foie Gras & Gingercake terrine with bourbon pickled plums, candied pecans and
cane vinegar gastrique


Second Course (Choose One)
~Black roux Gumbo with house andouille, jumbo blue crab meat, gulf shrimps and okra
~Seamus’ Fancy Ambrosia Salad with Portland Creamery chèvre, pink lady apples, brandied pecans, fresh mandarin and cara cara oranges, toasted coconut, fresh pineapple, rainier cherries, rainbow marshmallows and fresh mint (whew!)
~Salad of Winter Chicories with hard cooked egg and Creole mustard vinaigrette


Entrée Course (Choose One)
~Grilled Filet of Ribeye with foie gras butter, pommes puree and braised veal-cabernet debris sauce
~Lobster, Gulf Shrimp and crawfish en croûte
~Skillet bronzed Louisiana Seabream with roasted beet-ricotta tartlet, pecans and
clementine meunière sauce
~“PORK-etta” Smoked pork belly stuffed with apple brined pork shoulder and
Cajun pork boudin sausage with roasted root vegetables and cider pan sauce
~Shrimp LaFourche with Cajun cornbread dressing, smoked tomatoes, tasso ham
and bourbon butter sauce, “Creole Style”
~Goat Cheese Gnocchi with brown butter, fried sage, local Chanterelles, toasted pumpkin seeds, kabocha squash and sherry 


 Dessert (Choose One)
~Eggnog Bread Pudding with whiskey sauce and pecans
~Chocolate Trifle with chocolate cake, chocolate and vanilla pastry creams,
salted caramel crème fraîche, Nutella chocolate sauce and brandied cherries 
~Rustic Pecan Pie with Steen’s cane syrup and candied bacon ice cream


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.


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.


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