Amuse RestaurantAmuse Restaurant
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First Courses

 

White Corn and Leek Soup  | 9

 

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

 

 Hearts of Romaine with Garlic Chips, Reggiano and Creamy Tarragon Dressing   | 9

 

Wood Grilled White Prawns with Roasted Fingerlings and Romesco | 12

 

Crispy Veal Sweetbreads with Corn Puree, Cherries, Pearl Onions and Bacon Jus | 12

 

Pork Rillettes with Pain de mie, Grain Mustard and Pickled Cherries  |  10

 

 

Main Courses

Parisienne Gnocchi with Summer Squash, Cherry Tomatoes and  Brown Butter| 22

 

Seared Alaskan Halibut with White Corn, Braised Fennel and Shrimp-Basil Butter | 28 

 

Seared Wild Pacific King Salmon with Yellow Corn Polenta and Caponata | 28

 

Wood Grilled Painted Hills Ranch Ribeye or Tenderloin with Pommes Frites

Spinach and Shallot Butter | 34

 

Truffle Roasted Game Hen with Green Beans, Fingerling Potatoes and Tarragon Jus    | 28

 

Wood Grilled Fennel Sausage and Pork Loin with “Baked Beans” Chard and Piperade    |  26

 

Cheese

 

Rogue Creamery Crater Lake Blue with Fig Gastrique and Thyme Honey | 10

 

Buchèron with Chiogga Beets and Balsamic Syrup  |  9

 

Mt. Townsend Creamery Cirrus 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 

 

Meringue Napoleon with Yogurt Mousse and Raspberry Sorbet | 9

 

Black Currant Sorbet and Peanut Butter Ice Cream with Graham Crackers |  9

 

Balsamic Bing Cherries with Vanilla Ice Cream and Almond Macaroons |  9

 

 

 
Ph: 541.488.9000
Fx: 541.488.0156

Last Updated July 25, 2010

15 N. First Street
Ashland, Oregon 97520