Amuse; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

April 13, 2016; 9:14 PM • by RVANews staff

• 200 N. Boulevard
• 804.340.1400
• vmfa.museum/visit/dining/amuse-restaurant
• Reservations »

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Course one

Chose one

• Chicken tortilla soup — With micro cilantro
• Local greens salad — With toasted almonds, grapes, dates, champagne vinaigrette
• Mussels — With smoked sausage, wine, butter, and parsley
• Curry fried oysters — With cucumber mint raita, pickled veggies

Course two

Choose one

• Jumbo lump crab cakes — With Carolina rice, collard greens, pepper relish
• Braised chicken — With Swiss chard, olives, chick peas, couscous
• Roasted mushrooms — With English peas, spring onion, radish, pecorino polenta cake
• Chermoula lamb — With carrots, cauliflower, fingerling potatoes
• Bouillabaisse — With scallops, fish, mussels, rouille, fennel

Course three

Choose one

• Lemon chess pie — With fresh berries
• Croquembouche — With caramel, pineapple
• Chocolate pate — With raspberry sauce

April 13, 2016 9:14 PM 0