https://rvanews.com All the news, none of that gross newsprint feel Tue, 10 Nov 2020 02:23:10 +0000 en-US https://rvanews.com/food/tastebuds-american-bistro-spring-2012-restaurant-week/58974?utm_source=RSS&utm_medium=RSS&utm_campaign=RSS+Readership Fri, 13 Apr 2012 18:21:24 +0000 RVANews staff http://rvanews.com/?p=58974 <p style = "text-align:center"><img width="380" height="250" src="https://rvanews.com/wp-content/uploads/2012/04/restaurant-week-no-image.jpg" class="attachment-550x550 size-550x550 wp-post-image" alt="" decoding="async" fetchpriority="high" srcset="https://rvanews.com/wp-content/uploads/2012/04/restaurant-week-no-image.jpg 380w, https://rvanews.com/wp-content/uploads/2012/04/restaurant-week-no-image-180x118.jpg 180w, https://rvanews.com/wp-content/uploads/2012/04/restaurant-week-no-image-270x177.jpg 270w, https://rvanews.com/wp-content/uploads/2012/04/restaurant-week-no-image-55x36.jpg 55w" sizes="(max-width: 380px) 100vw, 380px" /></p><blockquote><ul><li>4019 MacArthur Avenue</li><li>804.261.6544</li><li><a href="http://www.tastebudsamericanbistro.com">Website</a></li></ul></blockquote><h2>Course one</h2><p><em>Choose one</em></p><ul><li><strong>House made Italian sausage</strong>--Served with fresh mozzarella, tomato and, fresh basil.</li><li><strong>Crispy shrimp rolls</strong>--With chili-lime cucumber sauce.</li><li><strong>Kalamata olive tapenade</strong>--Served with goat cheese canapes.</li><li><strong>Golden beet carpaccio apple-watercress salad</strong>--With blue cheese-walnut vinaigrette.</li><li><strong>Bibb lettuce with a Belgian endive &amp; asparagus salad</strong>--With kalamata olives in a lemon-yogurt dressing.</li></ul><h2>Course two</h2><p><em>Choose one</em></p><ul><li><strong>Paneed flounder</strong>--With asparagus and fennel saute, lemon cous cous and, roasted fennel nage.</li><li><strong>Herb crusted salmon</strong>--Roasted tomato risotto, wilted swiss chard, and warm roasted tomato vinaigrette</li><li><strong>Pan seared sirloin</strong>--Grilled polenta, mushroom ragout, arugula &amp; caramelized leek salad, and balsamic vinaigrette.</li><li><strong>Pan roasted pork tenderloin</strong>--with apricot-almond stuffing, cabrales potatoes, and sauteed kale.</li><li><strong>Housemade fresh basil gnocchi</strong>--Grape tomato and summer squash ragout with shaved pecorino and pine nuts.</li></ul><h2>Course three</h2><p><em>Choose one</em></p><ul><li><strong>Pear bread pudding</strong>--With bourbon sauce</li><li><strong>Chocolate crepe</strong>--With cointreau maserated berries</li><li><strong>House made vanilla bean ice cream</strong>--With sea salt caramel and toasted pecans</li></ul><p><br />Ho there, reader of RSS feeds! Do you ever want to support RVANews in a real and tangible way? Or at least pay a small penance for reading ad-free content? If so, <a href="https://www.patreon.com/rvanews">support us on Patreon for a couple bucks a month</a>!</p>