Amuse; 2012 Spring Restaurant Week

Menu and contact information for the 2012 Spring Restaurant Week.

  • 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.
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