Tastebuds American Bistro; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

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Course one

Chose one

  • House made italian sausage — Layered with fried apples and parmesan
  • Aged cheddar flan — With Belgian endive and country ham
  • Lemongrass poached shrimp — With Thai cucumber salad
  • Bartlett pear & golden beets — With radish & lentil salad in Bibb lettuce cups with house made blue cheese dressing

Course two

Choose one

  • Pan roasted Scottish salmon — With our red pepper jelly glaze, barley-parmesan risotto, spinach, grape tomatoes, black eye peas, and mushroom broth
  • Market fish — With sorrel beurre blanc, Yukon gold potato & blue crab brandade cake, and asparagus saute
  • Stout braised boneless short ribs — With honey balsamic roasted shallots, Wade’s Mill grits with blue cheese, and sauteed kale
  • Pork tenderloin medallions — With horseradish apple sauce, savoy cabbage sauteed with hand cut slab bacon, and potato dumplings
  • Parmesan risotto caponata — With eggplant, tomatoes, pine nuts, raisins, hints of cocoa and chili flakes, served with fried buffalo mozzarella and sauteed broccolini

Course three

Choose one

  • Gluten-free chocolate cake — With raspberry and chocolate sauce
  • Apple-blackberry cobbler — With lemon-honey mascarpone
  • Dried cherry & almond bread pudding — With cherry-black pepper sauce
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