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End your meal with one of these delicious, new desserts!

Flourless Chocolate Cake with salted caramel ice cream. This is also a great option for our gluten free guests!

Strawberry Semifreddo (similiar to a frozen mousse) with chamomile-glazed Lehman’s farm strawberries.

Other new desserts include:
Mango-Ginger Crème Brûlée with citrus shortbread cookie
Fresh Fruit Tart with lemon frozen yogurt, and a limoncello glaze.

We are pleased to introduce something new at Accomac Inn – Early Bird Prix Fixe Menus! Enjoy a 3-course meal (appetizer, entree, and dessert) for just $35. The menus will constantly change with new selections!

Our current Early Bird Prix Fixe Menu:

APPETIZERS

Soup du Jour

Macaroni Gratin
ham, peas, tarragon, swiss & parmesan cheese

House Salad
cherry tomatoes, broccolini, sherry vinaigrette

Goat Cheese Mousse
rhubarb sauce, strawberry, water crackers

ENTREES

Lightly Smoked Pork Loin
garlic-roasted new potatoes, cumin & tarragon glazed heirloom carrots, caper-parsley pan jus

Pea & Asparagus Risotto
french beans, truffle vinaigrette

Pan Roasted Fillet of Salmon
crushed poatatoes, chickpea stew

Herb Roasted Chicken
wild rice, eggplant stir fry, thai coconut-curry sauce

DESSERTS

Warm Rice Pudding
rhubarb compote

Accomac House-Made Sorbet
biscotti

Cheesecake du Jour
sorbet

Strawberry Pavlova
whipped cream, strawberry, mango sauce

Click here to view the progress of the Accomac Culinary Garden!

Administrative Professionals Day is coming up on April 25th. Plan to show your administrative professionals some love with a catered lunch by Accomac Events & Catering or a special lunch at the Inn! Accomac Inn offers private dining rooms as well as scenic outdoor dining. Accomac Events welcomes the chance to bring the party to you with a catered lunch – no party is too small or too large! Our talented chefs will customize a menu that is suitable to your taste and budget. Happy Administrative Professionals Day!

Thank you to Philip Given for sharing his feedback on his selections from our new spring menu:

New menu is great, love the breakdown. We brought some friends visiting from Vancouver and they were totally blown away.

From the small plates:
The smoked pork loin was PERFECTLY executed. Great flavors and perfectly salted. The garlic mash, of course, was off the charts. This was the second favorite dish of the night.

The terrine of duck and pork and the baby artichoke salad with pickled peppers can’t be missed.

I was happy to see the addition of the macaroni gratin. I’ve been making it a rule to consume as much pesto as possible and this really hit the spot.

The special soup – spring pea and cream, was one of my favorite dishes. Really good presentation and perfectly seasoned.

From the large plates:
The rabbit leg. Oh man. You can’t go wrong. The braised gem lettuce and the understated flavor of the braised rabbit were perfect compliments.

The star of the show was the Joe Jurgielewicz duckling (breast and leg). It was super flavorful, and a perfect compliment to everything we opened the meal with.

Service from our lovely server and Zach was phenomenal as always. Zach came up with a perfect Californian wine pairing for our mains and our server recommended some excellent cocktails to start the evening.

Thanks for showing our pacific-northwest-food-scene loving friends the best of what York County has to offer.

We’re excited to present our latest Accomac Inn culinary cocktail list:

Zach discusses the latest spring culinary cocktail list and the ideas & inspiration behind each cocktail:

*Knock you on your Accomac Punch: I wanted this to be a Long Island Iced Tea style drink. It includes southern comfort, st. germaine (elderflower liquer), gran marnier, and house-infused citrus bourbon with orange juice, cranberry juice, and house made citrus (tangerine/orange/lime/lemon) syrup.

*Capriana Fizz:  This is a traditional Brazilian drink similar to a mojito in appearance and refreshment. It includes cachaca rum, lime wedges and sugar, but I put a little twist on it by making a lime simple syrup then muddling that with lime and cilantro. Soda water is added for fizz.

Capriana Fizz

*Sweet Rhuby:  This cocktail includes Rhuby liqueur, which is made in Philly and expresses rhubarb, carrot, greens, cardamom and other natural herbs and veggies. I add green chartruese, an herbal blend liquor, grated ginger, buttershots, and a spun brown sugar garnish.

Sweet Rhuby

*Porch Perfect: This cocktail is a twist on the perfect Manhattan (a perfect Manhattan is made with both sweet and dry vermouth not just sweet).  I made fennel dry vermouth, almond sweet vermouth, and added a new product, which is an apple cinnamon moonshine.  It is shaken over ice and served!

Porch Perfect

*Accomac Sunset: This is our version of the traditional tequila sunrise. Tequila blanco, agave nectar, orange juice, and PAMA (pomegranate liqueur) are muddled with sage.  Excellent for the porch!

*Spring Garden: This drink is to celebrate the garden season! It is made with the Rhuby liqueur from Sweet Rhuby. We serve it with a pickled carrot and shake it with beet syrup, rhubarb syrup, cardamom, and lemon juice.

Spring Garden

Mark your calendar for the next evening of live Jazz at Accomac Inn!

Click for online reservations

Zach shares the latest behind the bar at Accomac Inn as well as discusses exciting libations to come:

We just debuted our new specialty cocktail menu and it includes some house infused alcohol, as well as simple syrups and purees of fresh fruit and herbs. One example is the “Spring Fling” comprised of hendrick’s gin, dragonberry rum, strawberry-basil syrup, and lime juice.

The St. Patty’s drink ideas are brewing and we will let you know when that is finalized. So far, we are extremely excited about the “Celtic Mist”- Irish mist manhattan with dry ice and the “Pot Luck”- bushmills, our house-made ginger ale, and lime.

As a look into things to come we have ordered an oak barrel for us to age and flavor some specialty liquors and pretty much make the drink menu better over all.  We will use this for after dinner drinks, specific liquors, and apertifs.  Our first goal with it is to have a smoked ham vodka to go with the first Accomac Pop Up at Central Market York. Chef Ed is planning to use it for a bloody mary drink.  We are also planning to make limoncello and some style of after dinner cordial for our guests.  It will be displayed in the bar so guests can ask about it and start good conversation.  We also just made a few dessert and coffee drinks to accompany the dessert menu.

Our new winter dessert menu launches TONIGHT! Take your taste buds for a spin with one of these Accomac Creations:

Anise Parfait
fresh raspberries, almond brittle
8.50

Pistachio Macaroon
peanut butter cream, caramel popcorn, butter pecan ice cream
8.75

Pot de Crème
tia maria and white chocolate crème brûlée, lavender biscotti
8.50

Chocolate Pavé
mulled wine granita, toasted marshmallow
8.50

Bananas Foster
flambéed table side in jamaican rum and brown sugar sauce; served over ice cream
9.25

Caramelized Tropical Fruit Kebab
coconut rice pudding, mango sauce
8.25

Accomac’s House-Made Sorbets
with biscotti
8.25

Painter’s Palette
selection of five frozen confections atop a tuille palette
8.50

Bourbon’s back! Well, it never really went away, but nowadays connoisseurs and rookies alike are using bourbon in new and interesting ways. If you have an affinity for bourbon, consider taking your next getaway trip to the Bourbon Trail in Kentucky where the corn grows like wildflowers and the whiskey, moonshine, and rich bourbons flow like water.

Dating back as far as the early 1770’s, nestled in the backwoods of the Smokey Mountains, early settlers learned how to grow and distill corn to make unaged whiskey and moonshine. Once aged in oak barrels, the whiskey would take on a rich dark color and a smooth palatable flavor known as bourbon.

Today, bourbon’s rich flavor and history are making a strong comeback and Accomac Inn is joining the party. Our resident mixologist and General Manager, Zach Seitz, is no stranger to infusing alcohols with unique flavors. What better libation to experiment with than bourbon? After aging 8, 12, or 20 years, higher end bourbons are accustomed to soaking in spicy or buttery flavors.

Visit Accomac Inn for dinner by a cozy fire and try Zach’s Kumquat Confit. This concoction is comprised of vanilla nut cream tea, Maker’s Mark Bourbon, candied grapefruit zest, candied kumquats, and a splash of grapefruit juice.

Zach’s Kumquat Confit Cocktail at Accomac Inn

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