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      Restaurant Week Menu, April 24-29, 2012

Tastebuds American Bistro

Restaurant Week Menu, April 21-27, 2014

 

Three-Course Dinner

 

Small Plates

 

House Made Merguez Sausage, French Lentil Pilaf Salad, Cherry Gastrique

 

Aged Cheddar & Spring Corn Flan, Mixed Greens & Country Ham Salad, Blackberry Vinaigrette

 

Golden Beet Carpaccio, Apple-Cardamom Mostarda,

Maytag Blue Cheese Crumble, Nocello Syrup

 

Arugula, Pickled Onions & Fennel, Shaved Parmigianno

in Pine Nut Vinaigrette

 

Entrees

 

East Meets West Glazed Faroe Isle Scottish Salmon with

Florida Spring Corn, Black Eye Peas, Roasted Pepper, Basil Oil

 

Smithfield Bacon-Wrapped Roasted Pork Tenderloin with

Creamy Israeli Cous Cous, Apple, Cauliflower

 

Stout-Braised Boneless Short Rib, Wilted Spinach, Creamy Wades Mill Grits, Watermelon Radish, Apple & Horseradish Salad

 

Marsala Glazed Shrimp, Local Blue Crab Lemon-Thyme Risotto,

Radicchio & Spinach Slaw

 

Spring Farrotto with Cremini Mushrooms, Peas, Asparagus,

Pistachios, Parmesan Farro, Shoestring Beets and Pancetta (optional)

With White Balsamic Vinaigrette

 

Desserts

 

Warm Chocolate Ganache Cake with Chocolate Sauce

 

Apricot-Lime Bread Pudding with Caramel & Almonds

 

Sweet Honey-Ricotta Crepe with Fresh Berry Sauce

 

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

 
       
 

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