Tastebuds American Bistro; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.

April 13, 2014; 9:13 PM • by RVANews staff

• 4019 MacArthur Avenue
• 804.261.6544
• tastebudsamericanbistro.com

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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

April 13, 2014 9:13 PM 0