Amuse Restaurant; 2013 Spring Restaurant Week

Menu and contact information for the 2013 Spring Restaurant Week.

April 18, 2013; 6:37 AM • by RVANews staff

• 200 North Boulevard
• 804.340.1400
• vmfa.state.va.us/amuse
• Reservations »

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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

April 18, 2013 6:37 AM 0