Tastebuds American Bistro; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Choose one

  • House-made merguez sausage — with French lentil pilaf salad, cherry gastrique
  • Aged cheddar & spring corn flan — With mixed greens & country ham salad, and blackberry vinaigrette
  • Golden beet carpaccio — With apple-cardamom mostarda, maytag blue cheese crumble, and nocello syrup
  • Arugula — With pickled onions & fennel, shaved parmigianno in pine nut vinaigrette

Course two

Choose one

  • East Meets West — Glazed Faroe Isle Scottish salmon with florida spring corn, black eye peas, roasted pepper, and basil oil
  • Smithfield bacon-wrapped roasted pork tenderloin — With creamy Israeli cous cous, apple, and cauliflower
  • Stout-braised boneless short rib — With wilted spinach; creamy Wades Mill grits; and watermelon radish, apple, and horseradish salad
  • Marsala glazed shrimp — With local Blue Crab lemon-thyme risotto, radicchio and spinach slaw
  • Spring farrotto — With cremini mushrooms, peas, asparagus, pistachios, parmesan farro, shoestring beets, and pancetta (optional), with white balsamic vinaigrette

Course three

Choose one

  • Warm chocolate ganache cake — With chocolate sauce
  • Apricot-lime bread pudding — With caramel & almonds
  • Sweet honey-ricotta crepe — With fresh berry sauce
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