Tastebuds American Bistro; 2015 Spring Restaurant Week

Menu and contact information for the 2015 Spring Restaurant Week.

April 12, 2015; 8:44 PM • by RVANews staff

• 4019 MacArthur Avenue
• 804.261.6544
• tastebudsamericanbistro.com

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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

April 12, 2015 8:44 PM 0