Amuse Restaurant; 2014 Spring Restaurant Week

Menu and contact information for the 2014 Spring Restaurant Week.Menu and contact information for the 2014 Spring Restaurant Week.

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Course one

Chose one

  • Manakintowne salad greens — With goat cheese, pickled radish, candied pecans, and fig vinaigrette
  • P.E.I. mussels — With garlic, surry sausage, white wine, butter, pecorino, and grilled bread
  • Curry fried oysters — With pickled vegetables and tonnato sauce
  • Duck liver pate — With apricot jelly, pistachios, and crostini
  • White bean stew — With house bacon and parsley oil

Course two

Choose one

  • Free range chicken tagine — With apricot, olives, moroccan spices, and couscous
  • Jumbo lump crabcakes — With fried green tomatoes, pimento cheese, and arugula
  • Braised beef short ribs — With turnip mash, black garlic broth, and local mushroom
  • Crispy skin rockfish — With grilled romaine, focaccia crouton, bagna cauda, and sous vide egg
  • Twin oaks tofu pad thai — With rice noodles, baby bok choy, egg, bean sprouts, and peanuts

Course three

Choose one

  • Tres leches — With coconut sorbet and fresh fruit
  • Chocolate pate — With whipped cream and raspberry sauce
  • Saffron buttermilk pie — With blueberry elderflower cream
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