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A C C O M A C . C O M


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Happenings Valentine's Weekend Firelight Night Susquehanna Savor Welcome to Jeremy Accomac Events Culinovation Cocktails

A C C O M A C . C O M


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8th ­ Firelight night 13th ­ Wine down Wednesday 15th ­ Firelight night 20th ­ Wine down Wednesday 22nd ­ Firelight night 27th ­ Wine down Wednesday 29th ­ Firelight night

3rd ­ Wine down Wednesday 5th ­ Firelight night 10th ­ Wine down Wednesday 12th ­ Firelight night 13th & 14th ­ Valentine's Weekend 17th ­ Wine down Wednesday 19th ­ Firelight night 24th ­ Wine down Wednesday 26th ­ Firelight night


2nd ­ Wine down Wednesday 4th ­ Firelight night 9th ­ Wine down Wednesday 11th ­ Firelight night 16th ­ Wine down Wednesday 18th ­ Firelight night 23rd ­ Wine down Wednesday 25th ­ Firelight night 30th ­ Wine down Wednesday

Valentine's Weekend Nothing says “I love you” more than a romantic dinner at the Accomac. Join us February 13th & 14th to show that special someone in your life how much they mean to you.

Pre Fixe Menu $70 per person. Reservations Required.

A credit card will be required to make a reservation. Cards will not be processed unless the reservation is cancelled or does not show. Please call (717) 252 1521 for reservations.

Canape Brie tartlet with cranberry relish

Salad Salad of avocado, citrus, and mango, frisee, lemon oil, house made sriracha

Appetizer Choice of: 4 Fresh oysters in the half-shell, granny smith cucumber mignonette Champagne and truffle risotto, parmesan, evoo 5 shrimp , cocktail sauce, dill

Soup Ginger and Kabocha squash soup, baby spinach, cilantro lime cream

Entree Choice of: filet Wellington, scalloped potatoes, green beans, red wine thyme jus Jumbo lump Crab cake, sautéed swiss chard, pineapple celery salsa, lobster bisque sauce, lemon oil, herb sauce, capers Lemon ricotta gnocchi, seasonal vegetables, poached egg, carrot ginger sauce, marcona almonds Pan-roasted Duck breast, duck fat roasted potatoes, cauliflower, romanesco, dried cherry sauce

Dessert Champagne Toast & Choice of: Chocolate pave, pineapple ravioli, vanilla crème anglaise, lemon crème fraiche, raspberries, candied almond, marshmallow Strawberry bavaroise and sorbet, lemon meringue, lavender panna cotta, strawberry coulis, mint


Join us for a special pre-fixe menu during the week from 4:30 - 6pm. Sample special menu highlights and dishes as part of this three course meal for $35.

Welcome to

Jeremy Jones Manager

Raised in York County, Jeremy is no stranger to the area’s food industry, falling in love with the service industry at only 15 years old. After years of service as a line cook and server for a local area restaurant, Jeremy took his talents and personality into a management role with yet another local establishment; while also pursuing 2 majors and a soccer career at the University of Pittsburgh. After years of travel from York to Pittsburgh, Jeremy decided to move back to York upon completion of his schooling. Venturing off into the production world for a few years as both an HR Supervisor and Production Manager, his desire for the hospitality industry led him to The Accomac, where he has found himself truly back “at home”.

“My biggest passion is making people happy, I live vicariously through the joy of others, an effect I struggled to have in the corporate world. My desire to give every customer a memorable experience is what I hope shines through the most; I want them to know that I don’t just do this because it is my job, I do it because everyone deserves to feel important, and whether it is once a year, or every Friday night that they come to visit; they should instantly feel as though they are the most important person in the room. That is why people visit The Accomac, and that is why I am here.” Jeremy also loves creating new cocktails & trying Chef’s new dishes. Outside of the Accomac he enjoys cooking for the love of his life, spending time on the golf course, and rooting on his Baltimore Ravens.

We have had an exciting start to our winter. Charlene and her team executed a fantastic Las Vegas themed corporate Christmas party. The event transported the guests to the hayday of Las Vegas, completed with feathers, lights, and a LED curtain. January has been a rush for Accomac Events with welcoming several newly engaged couples. Charlene & Cliff have been busy creating the perfect day for these blushing brides. They have been working with new vendors and bursting with new menu concepts for each event. No matter the time of year or type of event, Accomac Events produces stunning events that will leave you and your guests in awe.

A s a l a v i V

s t n e v E c a m o c c A 016 2 as m t ris Ch

Accomac Ale Pour .75oz citrus bourbon, .75oz honey gin into ice filled shaker. Shake and strain in glass. Fill rest of glass with an IPA of your choice. Garnish with an orange slice

Culinovation Cocktails

PAMA Jalapeno Cosmo Pour .5oz jalapeno vodka, 1oz PAMA, .25oz triple sec, .5oz cranberry juice, a splash of lime juice in ice filled shaker. Shake and strain in glass , and then garnish with lime &


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Accomac winter 2016  

The exclusive publication of the Accomac

Accomac winter 2016  

The exclusive publication of the Accomac