Amuse; 2016 Spring Restaurant Week

Menu and contact information for the 2016 Spring Restaurant Week.

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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
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