Tastebuds American Bistro; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 15, 2013; 8:02 AM • by RVANews staff

• 4019 MacArthur Avenue
• 804.261.6544
• tastebudsamericanbistro.com

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Course one

Choose one

• House made Italian sausage— Served with tomato, fresh basil & shaved asiago
• Shrimp, snow pea & endive salad— Served in abibb lettuce cup.
• Kalamata olive tapenade— Goat cheese flan & tomato marmalade.
• Golden beet carpaccio— With bleu cheese & walnut gremalata and watercress in apple jack cream.
• Spinach, mushroom & bacon salad— With warm bacon vinaigrette.

Course two

Choose one

• Asiago crusted flounder— Lemon-fennel butter, spinach-potato cake & roasted asparagus.
• Pan roasted salmon & asparagus— With orange balsamic glaze, sweet corn & roasted pepper polenta.
• Sliced sirloin— With brandied ancho sauce, cheddar potato gallette and haricot vert saute.
• Almond-dusted pork tenderloin medallions— Apricot pan sauce, bleu cheese crumble, Byrd Mill grits cake, sauteed kale.
• Crispy lemon-goat cheese risotto cake— Spring vegetable ragout, shoestring golden beets & country ham (optional).

Course three

Choose one

• Chocolate torte— With house made strawberry ice cream.
• Lemon curd crepe— With berry coulis.
• Pear-dried cherry bread pudding— With rosemary-caramel sauce.

April 15, 2013 8:02 AM 0