Amuse Restaurant; 2014 Fall Restaurant Week

Menu and contact information for the 2014 Fall Restaurant Week.

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Course one

Chose one

  • Heirloom pumpkin bisque — With brown butter crumbsand pepitas
  • Local greens salad — With lotus root, red onion, cucumber, and sweet & sour vinaigrette
  • Mussels — With lemongrass, coconut, cilantro, Hardywood, and VMFA Forbidden Beer
  • Curry fried oysters — With cucumber mint raita, pickled veggies, and micro cilantro

Course two

Choose one

  • Jumbo lump crab cakes — With fried green tomatoes| bacon| pimento cheese| hoppin’ john
  • Crispy skin chicken — With sunchokes, brussel sprouts, gala apple sauce, and tarragon
  • Grilled sockeye salmon — With garlic and ginger glaze, sour carrots, cucumber, crispy wonton, toasted sesame seeds, and baby bok choy
  • Crispy pork shoulder — With yellow grits, collard greens, and red eye gravy
  • Mapo tofu — With fermented black beans, scallion, mushrooms, and Jasmine rice

Course three

Choose one

  • Crème caramel — With fresh berries
  • Sticky toffee pudding — Vanilla ice cream
  • Chocolate peanut butter terrine — With whipped cream
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