Amuse RestaurantAmuse Restaurant
About AmuseMenuWine ListGift CertificatesEventsReservationsChefs / Owners

 

First Courses

 

 White Corn and Leek Soup with Chive Oil   | 9

 

 Baby Mixed Greens with Warm - Aged Goat Cheese Toasts, Beets and Sherry Vinaigrette | 9

 

 Arugula with Shaved Fennel, Feta, Pine nuts and Creamy Lemon Dressing   | 9

 

Wood Grilled White Prawns with Roasted Fingerlings and Romesco | 12

 

Crispy Veal Sweetbreads with Corn Puree, Cherries and Smoked Bacon | 14

                                                                                         

Main Courses

 

Goat Cheese and Leek Tart with Summer Vegetables and Salsa Verde | 22

 

Slow Roasted Wild King Salmon with New Potatoes, Fava Beans, Cherry Tomatoes

 and Herbed Crème Fraiche | 28 

 

Alaskan Halibut with Spring Onions, Baby Carrots, Leek Puree and Tarragon Aioli | 29

 

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites, Rapini

 And Roasted Shallot Butter | 34

 

Black Truffle Roasted Game Hen with Pole Beans, Fingerlings and Tarragon Jus    | 26

 

Wood Grilled Pork Loin with White Corn, Smoked Bacon, Chard and Onion Relish      | 26

 

Cheese

 

Rogue Creamery Crater Lake Blue with Apricots and Thyme Honey | 10

 

Buchèron with Chiogga Beets and Balsamic Syrup  |  9

 

Cowgirl Creamery St. Pat with Candied Fennel and Marcona Almonds | 9

 

Desserts

 

Warm Bittersweet Chocolate Truffle Cake with Coffee Ice Cream | 9

 

Warm Beignets with Crème Anglaise and Heirloom Berry Jam  |  8 

 

Strawberry Sorbet and Mascarpone Ice Cream with Chocolate Cookies | 8

 

“Cannoli” with Rhubarb, Lemon and Almonds | 9

 

Fromage Blanc Tart with Ginger Poached Cherries  |  9

 
Ph: 541.488.9000
Fx: 541.488.0156

Last Updated June 19,2009

15 N. First Street
Ashland, Oregon 97520