MIDWEST supper club-INSPIRED food
& drink, served among the flowers.

BY DAY
While the pandemic keeps our staff small but mighty, a full daily lunch and weekend brunch are still just dreams, but we do offer light bites (Cheese Boards. Deviled Eggs, Pickled Things, Spiced Nuts, Soup, and Dessert) along with our full wine, beer, and cocktail menu out in the tent from 12 pm – 4 pm Wednesday through Sunday.

BY EVENING
We offer a full dinner service with all the apps, salads, and main courses (yes, dessert too!) every Wednesday – Sunday from 5pm to 10pm (Kitchen takes its last orders at 8:30 pm)

At this time, we have indoor dining available along with outdoor dining in our heated tent out back, and we make it NICE! Remember, we’re a flower shop by day, and our florists keep the tent decked out with a new theme each month. And every night we screen movies on one wall with our projector. It’s a covered, heated (but still come bundled up!) gorgeous, unique environment to dine in. Come check us out!

And if you’re hunkering down, you can always order food, drink, and flowers to go Wednesday – Sunday, 4 pm – 8 pm at acorntogo.com
Reservations:  OpenTable.com
Online Ordering: Acorn To-Go

Hungry?

Addicted to Nuts – $9
Might as well face it, we’re addicted to nuts. A mix of pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard & orange bitters, then coated with chef’s secret mix of herbs & spices. (We could tell you, but then we’d have to kill you. And we’re too pretty for prison.)

Pickled Things – $10
House made! Pickled veggies change all the time, but include beets, carrots, celery, sweet onion, asparagus, cucumber, cauliflower, green beans, & peppers. (Vegan and GF)

Garlic Bread & Burrata – $12
Buttery garlic bread served hot from the oven alongside a ball of fresh burrata cheese with balsamic syrup, parsley oil, and fresh red & green grapes. (Vegetarian)

Eggs on Eggs – $10
Four creamy deviled eggs topped with diced chives and caviar for perfect little celebratory bursts of salt. Cheers! (Vegetarian option available)

Fennel Salad – $13
Beautiful shaved fennel tossed with arugula, shaved apple, fresh pomegranate seeds, & toasted walnuts. Served with our house Champagne Vinaigrette. (Vegan & GF)

Classic Wedge Salad – $13
A wedge of iceberg lettuce topped with blue cheese, apple, red onion, crispy bacon, and a house-made Green Goddess dressing that gets its luscious creaminess from avocado. (GF, veg-possible)

French Onion Stuffed Mushrooms – $14
Five bite-sized mushrooms with a savory stuffing of brandy-caramelized onions, breadcrumbs, gruyere cheese, garlic, and thyme. Served with a mellow but rich whole-grain mustard brandy cream sauce. (Vegetarian)

Cheddar Ale Soup – $13
Delicious, homey, and comforting. Beer cheese soup is a classic Midwestern staple, and ours is SO good. Tillamook cheddar and Mt. Tabor’s Checkered Flannel Brown Ale comprise the base of this cold weather classic. Served with crunched up pretzels for garnish. (Vegetarian)

Cheese & Charcuterie – $29
Two chef-selected cheeses (some funky, some mellow) and meats (some sliced, some spreadable pate) served with grilled crostini, fresh fruit, pickled veggies, toasted walnuts, and truffled almonds. (Vegetarian Option Available)

Linguine with Pancetta & Clams – $24
How to make this timeless classic even better? Add cured pork belly, of course! The broth is a white clam sauce with fresh oregano, lemon juice, and crushed red pepper (watch out – this dish has some spicy kick!) tossed with al dente linguine. Finally, you’ll enjoy two grilled crostini to sop up all that saucy goodness and scoop up any stray clams & pancetta. YUM!

Potato Chip Crusted Sockeye Salmon – $32 (GF)
Our fun little spin on fish & chips! A filet of succulent oven roasted sockeye salmon crusted with (here’s the really good part!) a buttery & delicious potato chip crust. Served with lemon-caper aioli, Yukon gold mashed potatoes, and green beans.

Chicken Stroganoff with Wild Mushrooms – $28 (GF)
Holy cats is this dish tasty. Chef Michael’s stroganoff includes earthy, delicious mushrooms and caramelized onions smothered in a creamy sauce, spiked with white vermouth. A little different: he’s serving it alongside butter rice instead of noodles. (When you get a whole bite, you’ll know why. YUM!) Oh! There’s also a side of delicious sautéed seasonal veggies, to keep you honest.

Steak du Jour – $39 (GF)
The finest steak in the shire! Chef Michael knows his way around a steak, and we’re all reaping the benefits! He likes to change up the starch and veggies with what’s fresh and most beautiful that day, but you can always count on a delicious hand-cut 7 ounce filet mignon, grilled to order. Give us a call to see what the sides are today!

Dessert?

We always have at least two home-baked desserts on the menu, and they change all the time. Give us a call to find out what we’ll have tonight!

Booze

Tipsy Oak
Our spin on a classic Old Fashioned! Noble Oak Bourbon mixed with fresh-squeezed orange juice, house-made thyme simple syrup, and a few dashes of cardamom & black walnut bitters for the season. Garnished with a date and orange peel.

Spring Solstice Mule
Cheers to spring! This one comes from the sweet & sassy mind of our bartender, Hannah. Grapefruit-Rose Vodka, grapefruit juice, spiced honey simple syrup, and effervescent ginger beer.

Fernet Fizz
This cocktail is a little minty, a little herbaceous, and boozy! Bourbon, Fernet, egg white for a silky mouth feel, simple syrup, fresh-squeezed lemon juice, grapefruit bitters, and seltzer for sparkle.

Fifty Shades of Grey
Ready to experiment? You won’t regret it! Earl Grey tea, Buffalo Trace bourbon, St. Germain, honey, fresh-squeezed lemon, and bitters. Hurts so good!

Club Paradise
A glass full of tropical sunshine is just what the doctor ordered on a gloomy PNW winter day! Pineapple juice, Pisco, Cognac, Luxardo liqueur, and Psychaud’s bitters. Put a little aloha in your life!

Hot Toddy
It’s the classic winter warmer everybody knows and loves! Lemon, honey, bourbon, a teensy bit of Brovo Amaro, and hot water to warm you through & through.