Amuse; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

April 8, 2012; 12:13 PM • by RVANews staff

• 200 N Boulevard
• 804.340.1580
• Website
• Open only April 25, 26, and 27

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Course one

Choose one

• Manakintowne Salad Greens — With shaved fennel, radish, & citrus vinaigrette.
• P.E.I. Mussels — Sautéed with coconut milk, Thai red chilies, lime, tomato, & basil.
• Rappahannock Fried Oysters — Served over tonnato sauce with pickled vegetables.
• Country-Style Duck Pâté — With quince whole-grain mustard, pistachios, & toasted crostini.
• Roasted Garlic Bisque — topped with Maytag Bleu crouton.

Course two

Choose one

• Rock Shrimp and Grits — With tomato & molasses barbeque, garnished with fried tobacco onions.
• Free Range Chicken Fricassee — With local spring onions & mushrooms and an English pea puree.
• Jumbo Lump Crabcake — With Yukon Gold, red onion, & bacon “potato salad,” and horseradish cream.
• Roasted Cauliflower, Grilled Baby Leeks, and Local Twin Oaks Smoked Tofu — with chermoula & fingerling potato chips.
• Braised Wagyu Beef Brisket — In a San Marzano tomato ragout, with soft polenta, Tuscan kale, and buffalo milk parmesan.
• Grilled Salmon — Served over quinoa, semolina, and spinach cake, with preserved kumquats.

Course three

Choose one

• Tres Leches — With coconut sorbet and fresh fruit.
• Decadent Chocolate Pâté — With fresh whipped cream and berries.
• Crème Caramel — With berries and fresh mint.

April 8, 2012 12:13 PM 0