Tastebuds American Bistro; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Polenta stuffed with house made sausage and roasted peppers — With melted fresh mozzarella
  • Goat cheese flan — With golden beets, crushed olives, and fig mustarda
  • Bibb lettuce cup — With radicchio, pear, almonds, shaved asiago,
    and sherry vinaigrette
  • Arugula, bacon, button mushrooms and pickled onions — With warm bacon vinaigrette

Course two

Choose one

  • Lemon-rubbed salmon — With spinach rice cake, sautéed asparagus, and osso bucco sauce (a fine dice of onions, celery, and carrots in a butter-spiked tomato sauce)
  • Horseradish and parmesan crusted sirloin — With red wine sauce, potatoes anna, and sautéed haricot verts
  • Pecan and bacon stuffed shrimp — Yellow pepper coulis, cheddar grits cake, and sautéed local kale
  • Pan roasted pork tenderloin — With cherry pan sauce, wilted spinach, fennel-ricotta risotto stuffed savoy cabbage
  • Butternut squash-studded mac and cheese — Sautéed brussels sprouts tossed with maple glazed pecans

Course three

Choose one

  • Chocolate-cherry cheesecake — With kirsch ganache
  • Pumpkin mousse crepe — With spiced pumpkin seed caramel
  • Caramel apple bread pudding — With whiskey sauce
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