Amuse Restaurant

Amuse Restaurant

A fine-dining restaurant in a top 10 fine arts museum sets the bar high. So we set our expectations even higher. Make a reservation or call 804.340.1580.
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Mexican Hot Chocolate
Taking our cue from our unique and inspiring environment (with views into both our Sculpture Garden and the Atrium), we create masterpieces that tickle your sense of aesthetics, along with your taste buds. Amuse is a fun place to dine and hang out with your friends (our bar is one of Richmond’s worst-kept secrets), but we take our food and drink seriously.

 

Chef Greg Haley creates his dishes using only the best of what’s in season, with a focus on local ingredients. And just like the works of art in the museum and on the walls of Amuse, we introduce new masterpiece dishes and cocktails on a regular basis. We also offer a varied choice of vegetarian and gluten-free options. Come on in!


Starters

Ginger Carrot Soup | 6 v, gf, df
turmeric | black sesame

Roasted Eggplant Soup | 6
black tea | scallions

Local Greens Salad† | 9 v, gf
daikon radish | ginger soaked tofu | garam masala yogurt dressing

Roasted Beets† | 10 v
almond cream | fried bleu cheese doughnut

House Fries | 6 v
mustard | garlic aioli | ketchup

Cheese Plate | 14 v, gfo
fruit | honey | cracker bread

Mussels | 9 gf
coconut | yuzu | chilies

Curry Fried Oysters | 10
cucumber mint raita | pickled veggies

Entrées

Pan Seared Scallops† | 16 gf
Red lentil dal | spinach | chermoula | toasted coconut

Roasted Chicken Breast | 15
braised fennel & artichokes | grilled sweet onions | romesco

Braised Lamb Curry | 16 gf
Biryani | mint | parsley | preserved lemon | crispy chickpeas

Mustard Gnocchi | 14 v
roasted mushrooms | Brussels sprouts | arugula pesto | shaved reggiano

Market Fish | 17
farro | mushroom duxelles | dashi broth | lemongrass yogurt

The Burger* | 15
bacon | Hooks Cheddar | onion jam | dijonnaise | bibb lettuce | fries

Jumbo Lump Crab Cake | 16
chorizo celery root hash | shaved asparagus & radish salad | blood orange vinaigrette

Braised Beef Short Rib | 17 gf
bean thread noodles | spring peas | ramps | ginger tomato broth

Vegetable Momo Soup | 14 v, df
fermented rutabaga | cabbage | scallion | Swiss chard dumpling | Tibetan chili sauce


*These items may be served raw or undercooked. Consuming raw or undercooked foods increases your risk of food borne illnesses.

† – Contains nuts
v – Denotes vegetarian options
gf/gfo – Denotes gluten-free items or items with a gluten-free option
df – Denotes dairy free item

Please inform your server of any dietary restrictions & we will be pleased to make recommendations.

No separate checks for parties of 10 or more.

Starters

Ginger Carrot Soup | 6 v, gf, df
turmeric | black sesame

Roasted Eggplant Soup | 6
black tea | scallions

Local Greens Salad† | 9 v, gf
daikon radish | ginger soaked tofu | garam masala yogurt dressing

Roasted Beets† | 10 v
almond cream | fried bleu cheese doughnut

House Fries | 6 v
mustard | garlic aioli | ketchup

Cheese Plate | 12 v, gfo
fruit | honey | cracker bread

Mussels | 9 gfo
coconut | yuzu | chilies

Curry Fried Oysters | 10
cucumber mint raita | pickled veggies

Entrées

Pan Seared Scallops† | 27 gf
Red lentil dal | spinach | chermoula | toasted coconut

Roasted Chicken Breast† | 24 gf
braised fennel & artichokes | grilled sweet onions | romesco

Braised Lamb Shank Curry | 30 gf
Biryani| mint| parsley| preserved lemon| crispy chick peas

Mustard Gnocchi† | 24 v
roasted mushrooms | Brussels sprouts | arugula pesto | shaved reggiano

Market Fish | 27
farro | mushroom duxelles | dashi broth | lemongrass yogurt

Cast Iron Ribeye* | 30 gf
stir fried baby bok choy | turnip puree | black garlic reduction | togarashi potato chips

Jumbo Lump Crab Cake | 27
chorizo celery root hash | shaved asparagus & radish salad | blood orange vinaigrette

Braised Beef Short Rib | 28
bean thread noodles | spring peas | ramps | ginger tomato broth

Vegetable Momo Soup | 23 v, df
fermented rutabaga | cabbage | scallion | Swiss chard dumpling | Tibetan chili sauce


*These items may be served raw or under cooked. Consuming raw or under cooked foods increases your risk of food borne illnesses.

† – Contains nuts
v – Denotes vegetarian options
gf/gfo – Denotes gluten-free items or items with a gluten-free option
df – Denotes dairy free item

Several menu items can be modified to accommodate a gluten-free or vegan/vegetarian diet. Please inform your server of any dietary restrictions & we will be pleased to make recommendations.

No separate checks for parties of 10 or more.

 

Starters

Ginger Carrot Soup | 6 v, gf, df
turmeric | black sesame

Roasted Eggplant Soup | 6
black tea | scallions

Local Greens Salad† | 9 v, gf
daikon radish | ginger soaked tofu | garam masala yogurt dressing

Roasted Beets† | 10 v
almond cream | fried bleu cheese doughnut

Biscuits du Jour | 6

House Fries | 6 v
mustard | garlic aioli | ketchup

Cheese Plate | 12 v,gfo
fruit | honey | cracker bread

Mussels | 9 gfo
coconut | yuzu | chilies

Curry Fried Oysters | 10
cucumber mint raita | pickled veggies | micro cilantro

Entrées

Omelet | 13 v, gfo
mushrooms | goat cheese | chives | toast

Stuffed French Toast | 13 vo
strawberries | whipped mascarpone | applewood smoked bacon | maple syrup

Shakshuka | 14 v, gf
baked eggs | couscous | cilantro

Crispy Pork Belly Benedict* | 16
poached eggs | charred brocollini | hollandaise | house English muffin

Vegetable Momo Soup | 14 v, df
fermented rutabaga | cabbage | scallion | Swiss chard dumpling | Tibetan chili sauce

Corned Beef Hash* | 15
poached eggs | fried Brussels sprouts| biscuits | hollandaise

Jumbo Lump Crab Cake | 16
chorizo celery root hash | shaved asparagus & radish salad | blood orange vinaigrette

Quiche† | 13 v
roasted garlic | grilled ramps | English pea puree

The Burger* | 14
bacon | Hooks Cheddar | onion jam | dijoniasse bibb lettuce | fries


*These items may be served raw or under cooked. Consuming raw or under cooked foods increases your risk of food borne illnesses.

† – Contains tree nuts
v – Denotes vegetarian options
gf/gfo – Denotes gluten-free items or items with a gluten-free option
df – Denotes dairy free item

Several menu items can be modified to accommodate a gluten-free or vegan/vegetarian diet. Please inform your server of any dietary restrictions & we will be pleased to make recommendations.

No separate checks for parties of 10 or more.

* – Denotes a tree nut or seed allergy

Signature Cocktails

Cocktails Inspired by Awaken: A Tibetan Buddhist Journey Toward Enlightenment

Wishing Well ∙ 11
Turmeric infused vodka ∙ Becherovka ∙ ginger beer ∙ sichuan peppercorns ∙ lime

Roof of the World ∙ 13
Genever∙ Tanqueray ∙ carrot juice ∙ curry b rown sugar simple syrup ∙ egg white ∙ lemon

Heaven’s Lake ∙ 13
Smith & Cross and Flor de Caña rums ∙ Himalayan black tea ∙ Salted orange cordial ∙ lime

Land of Saffron ∙ 14
Reposado tequila ∙ Strega ∙ lemon ∙ saline ∙ coriander saffron bitters

Snowcap* ∙ 15
Brown Butterwashed Dickle Rye ∙ Campari ∙ Alvera Cream Sherry ∙ Pasubio Amaro ∙ Black Walnut Bitters

The Summit ∙ 16
Johnnhie Walker Black ∙ Cap Corse Rouge ∙ cardamom bitters ∙ frankincense wash


Sparkling Cocktails ∙ 9

7 Years
Johnnie Walker Black ∙ salted orange cordial

Mntn. Mama
Canton ∙ carrot juice

Highlife
Lemoncello ∙ coriander saffron bitters

Permafrost
Alvera Pale Cream Sherry ∙ cardamom bitters


Soda du Jour* ∙ 5
Spiked Soda du Jour* ∙ 9
Ask your server for today’s selections


Craft Beers | 12 oz bottles & cans

Buskey ∙ 5
Hard Cider ∙ Buskey Hard Cider ∙ Richmond, Va

Heineken ∙ 5
Euro Pale Lager ∙ Heineken Nederland ∙ Netherlands

Brown Sugar Cow ∙ 8
American Brown Ale ∙ D9 Brewing Company ∙ Cornelius, NC

Liquid Truth Serum ∙ 8
American IPA ∙ Dogfish Head Craft Brewing ∙ Milton, DE

Vanilla Oatis ∙ 8
English Oatmeal Stout ∙ Ninkasi Brewing Company ∙ Eugene, OR

Seasonal Beer ∙ 7
Ask your server for today’s selection


Wines by the Glass | 8oz carafes

NV Cristalino Cava
Spain ∙ split ∙ 8

NV Nicolas Feuillatte Brut
France ∙ split ∙ 18

NV Nicolas Feuillatte Rosé
France ∙ split ∙ 18

2015 VMFA Viognier by Michael Shaps
Virginia ∙ 13 ∙ 39

2016 Au Bon Climat Chardonnay
California ∙ 13 ∙ 39

2017 Tablelands Sauvignon Blanc
Martinborough, NZ ∙ 11 ∙ 33

2016 Empire Estate Dry Riesling
Fingerlakes, NY ∙ 11 ∙ 33

2015 Lupino Pinot Grigio
Provincia di Pavia, Italy ∙ 11 ∙ 33

2017 J. Mourat Rosé
France ∙ 11 ∙ 33

2015 Balleto Pinot Noir
California ∙ 12 ∙ 36

2017 Cane and Fable Cabernet
Paso Robles ∙ 13 ∙ 39

2015 Ramsay Merlot
California ∙ 12 ∙ 36

2015 VMFA Meritage by Michael Shaps
Virginia ∙ 13 ∙ 39


Daily Happy Hour Specials:

Saturday–Wednesday 2:30–4:30 pm
Thursday & Friday from 2:30–6 pm
$2 off Signature & Sparkling Cocktails


Aperitifs, Digestifs, Scotch & Spirits

Cocchi Americano
Cocchi Americano Rosa
Cocchi Vermouth di Torino
Byrrh Quinquina
Lillet Blanc
Cointreau
Green Chartreuse
Yellow Chartreuse
Lemoncello
Grand Marnier
Fernet Branca
Benedictine
B&B
Frangelico
Bailey’s
Kahlua
Trinity Absinthe
Grande Absente
Pernod
Strega
Galliano
Taylor Fladgate Port
MacAllan 18 yr
Oban 14 yr
Balvenie 12 yr
Glenfiddich 12 yr
Kelt Cognac
Couvoisier
Disarrano Amaretto
Chambord
Crème Yvette
Pimm’s No. 1

 We proudly brew:

illy© Espresso (Regular or Decaf) single | 3.50 double | 4.50
Blanchard’s© “Dark as Dark” Regular Coffee | 3.50
Blanchard’s© “Swiss Water Brazillian” Decaf Coffee | 3.50
Café Latte or Cappuccino | 5
Iced Irish Coffee with Fresh Whipped Cream | 9

Vivreau Purified Water – Complimentary Unlimited Refills – Available in Sparkling by Request Please inform your server if you are a VMFA member to receive a 10% discount!

A 20% gratuity may be added to parties of six or more. No separate checks for parties larger than ten.