Amuse; 2012 Fall Restaurant Week

Menu and contact information for the 2012 Fall Restaurant Week.

  • 200 North Boulevard
  • 804.340.1400
  • Website

— ∮∮∮ —

Course one

Choose one

  • Manakintowne Salad Greens — With ginger vinaigrette and purple orchids.
  • P.E.I. mussels — Sautéed with Surry sausage, garlic, white wine, and butter, topped with pecorino cheese, and grilled toast.
  • Rappahannock fried oysters — Served over a cucumber mint raita and garnished with pickled veggies.
  • Salmon tartare — With avocado and yuzu kosho.
  • Tuscan kale and potato soup — With homemade lamb sausage.

Course two

Choose one

  • Mole braised beef short ribs — Served over a warm radicchio and grilled polenta salad.
  • Grilled quai — Over Surry sausage and scallion bread pudding, with roasted butternut squash purée and maple glaze.
  • Kung Pao tofu — Spicy stir-fry of Twin Oaks tofu, Chinese peppercorns, baby corn, and red bell pepper over jasmine rice.
  • Jumbo lump crab cake — On celery root, bacon, and potato hash, topped with apple-horseradish slaw.
  • Braised squid — Served in a San Marzano tomato broth with Calabrian chilies, fried basil, and squid ink risotto cake.
  • Soba noodle salad — With edamame, carrot ribbons, cabbage, and cilantro, all tossed with sesame vinaigrette.

Course three

Choose one

  • Chocolate pots de crème — With sweet potato churros.
  • Cinnamon panna cotta — With caramel apple sauce.
  • Molasses gingerbread cake — With lemon syrup and pumpkin ice cream.
  • error

    Report an error

There are no reader comments. Add yours.