Amuse Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

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Course one

Choose one

  • White bean soup— With house made Tasso ham.
  • Potato & leek soup— With pickled ramps.
  • Local Manakintowne greens salad— With dates, almonds, grapes & Champagne vinaigrette.
  • Rappahannock curry-fried oysters— Served over a cucumber mint raita & garnished with pickled veggies.
  • P.E.I. Mussels— Sautéed with Surry sausage, garlic, white wine, & butter, topped with pecorino cheese & grilled toast.

Course two

Choose one

  • Smoked North Carolina trout— Served chilled over watercress & red quinoa salad, topped with cucumber air.
  • Roasted chicken breast— Served over barley risotto, baby carrots, toasted pistachios & whole grain mustard pan sauce.
  • Pork confit croquette— Over a sauté of fava beans, Jerusalem artichokes & grilled radicchio with saba & red wine jus.
  • Jumbo lump crab cakes— Served with fried green tomatoes, applewood bacon, local arugula & pimento cheese.
  • Local Twin Oaks tofu— Basted in ancho BBQ, with roasted cauliflower, baby leeks, fingerling chips & a huckleberry purée.
  • East Coast sautéed flounder— With Israeli cous cous, local mushrooms, pea shoots & Meyer lemon aioli.

Course three

Choose one

  • Chocolate pâté— With fresh whipped cream.
  • Crème caramel— With fresh berries.
  • Trés leches–With coconut sorbet, caramel sauce & fresh fruit
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