Tastebuds American Bistro; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

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  • 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

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  • 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.
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