The menu for Acton’s Thursday Night

Chili fired Scallop with Coctel de Elote
Lobster, fresh cilantro

Asparagus and Goat Cheese Tart, Vidalia Onion, custard royal
Salt Cured and Shaved Clam Tongue

Annapolis Lamb Study
Sous-Vide Leg with a Fox Hill Ricotta Ravioli
Freeze dried Blueberry and Jamaican Allspice Crusted Rack
Cinnamon Braised Shoulder Confit

Poached Venison haunch, Coffee Soaked Lentils
Shallot Jam, Chervil Butter Poached Brewery Market Carrots, Rutabaga
Broccoli stems,  Wine and Venison Bone Reduction

White Wedding Syrup Savarin, Ted’s Mom’s Pears
Elderflower Panna Cotta
Cranberry Meringue