Special Events

Printer Friendly Version
      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




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




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


You are Visitor #

Web hosting services by SiteGround