Tastebuds American Bistro; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Petite brie and fennel grilled cheese — With house made fig preserve
  • Szechuan braised pork rib — With bibb lettuce cups, cashew, daikon, purple basil, cilantro, carrots, and scallion
  • Carpaccio of golden beets — With salad of watercress, apple, hearts of palm, blue cheese, and walnut vinaigrette
  • Baby arugula and crispy bacon salad — With truffled orange vinaigrette,
    goat cheese, and almonds
  • Aged white cheddar & sweet corn flan — With crispy country ham,
    smoked blackberry honey

Course two

Choose one

  • Pork two ways — Crispy roasted pork belly with sweet potato puree and fried sage; bacon-wrapped filet of pork tenderloin over wilted kale and pecans, apple, juniper, green peppercorn, and fernet branca gremolata
  • Pan seared angus hangar steak — With gorgonzola-yukon gold potato cake, asparagus, and roasted shallot demi butter sauce
  • Pan roasted faroe isle scottish salmon — With gratin of fennel, apple, shallot, and goat cheese; fried asparagus; and lemon-rosemary emulsion
  • Blue crab-stuffed flounder — With sautéed baby carrots, fingerling potatoes, and haricot vert with a stone ground mustard and Ardent honey ale beurre blanc
  • Roasted butternut squash-studded gnocchi mac & cheese — With gruyere and asiago cheese, brussels sprouts, and maple pecans

Course three

Choose one

  • Chocolate ganache torte — With amaretto cookie, hazelnut crust, and Van Gogh espresso mousse
  • Pumpkin pot de creme crepe — With vanilla bean spiced pumpkin seed caramel
  • Apple tarte tatin bread pudding — With bourbon creme anglaise
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