Amuse Restaurant; 2013 Fall Restaurant Week

Menu and contact information for the 2013 Fall Restaurant Week.

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Course one

Chose one

  • Celery root bisque — With maple chestnut puree and spiced apple chips
  • Moroccan chickpea stew — With gremolata
  • Roasted baby beet salad — With Caramount Farms chevre, Manakintowne greens and lemon yogurt
  • Rappahannock curry-fried oysters — Served over a cucumber mint raita and garnished with pickled veggies
  • P.E.I. mussels — Sautéed with Surry sausage, garlic, white wine, and butter, topped with pecorino cheese & grilled toast

Course two

Choose one

  • Slow roasted pot roast — With local mushrooms, turnips, carrots, fingerling potatoes, and rosemary
  • Pan seared scallops — Served over French green lentils, yellow wax beans, and harissa
  • Jumbo lump crab cakes — Served between two fried green tomatoes with applewood smoked bacon, arugula, and pimento cheese
  • Fried chicken & grits — Southern-style chicken thighs with kimchi, and crispy shallots
  • Pan roasted monkfish — With Castle Vetrano olives, San Marzano tomatoes, fennel, and roasted garlic cous cous
  • Local Twin Oaks tofu — Tossed with rice noodles, roasted sweet potato, fava greens, edamame, and mushroom miso broth

Course three

Choose one

  • Apple & cranberry upside down cake — With crème anglaise
  • Chocolate pots de crème — With spiced lady fingers
  • Gingerbread molasses cake — With lemon syrup & pumpkin ice cream
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