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      Restaurant Week Menu, April 24-29, 2012

Tastebuds American Bistro

Restaurant Week Menu, October 20-26, 2014

Reservations Recommended 804-261-6544

 

Three-Course Dinner

Small Plates

Petite Brie and Fennel “Grilled Cheese” with House Made Fig Preserve

 

Szechuan Braised Pork Rib, Bibb Lettuce Cups, Cashew, Daikon, Purple Basil, Cilantro, Carrots & Scallion

 

Carpaccio of Golden Beets with Salad of Watercress, Apple and Hearts of Palm, Blue Cheese and Walnut Vinaigrette

 

Baby Arugula and Crispy Bacon Salad, Truffled Orange Vinaigrette,

Goat Cheese & Almonds

 

Aged White Cheddar & Sweet Corn Flan, Crispy Country Ham,

Smoked Blackberry Honey

 

Entrees

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

Gorgonzola-Yukon Gold Potato Cake, Asparagus, Roasted Shallot Demi Butter Sauce

 

Pan Roasted Faroe Isle Scottish Salmon

Gratin of Fennel, Apple, Shallot & Goat Cheese, Fried Asparagus & Lemon-Rosemary Emulsion

 

Blue Crab-Stuffed Flounder

Sauteed Baby Carrots, Fingerling Potatoes & Haricot Vert with a

Stone Ground Mustard & Ardent Honey Ale Beurre Blanc

 

Roasted Butternut Squash-Studded Gnocchi “Mac & Cheese”

Gruyere and Asiago Cheese, Brussels Sprouts & Maple Pecans

 

Desserts

Chocolate Ganache Torte, Amaretto Cookie & Hazelnut Crust, Van Gogh Espresso Mousse

 

Pumpkin Pot de Crème Crepe, Vanilla Bean Spiced Pumpkin Seed Caramel

 

Apple “Tarte Tatin” Bread Pudding with Bourbon Crème Anglaise

 

Price per guest, $25.14 for three courses, excluding tax and gratuity

 
       
 

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