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.

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.

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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!

Lunch
Dinner
Brunch
Drinks

Starters

Caesar Salad | 10
white anchovy | sour dough crouton | reggiano

Duck Pastrami | 12 gf, df
cured egg yolk | local shoots | lemon sorghum syrup

House Fries | 6 v
mustard | garlic aioli| ketchup

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

Curry Fried Oysters | 10
cucumber mint raita | pickled veggies

Entrées

North Carolina Trout Almondine† | 17
French beans | baby potato | Meuniere

Jumbo Lump Crab Cake | 18
shrimp & andouille perlou | collard greens | lemon butter

Hushpuppy Fried Catfish | 15
grits & greens | tartare sauce | pickled jalapeno

Market Fish | 17 gf
French green lentils | roasted beets | cauliflower | rutabaga puree

The Burger* | 15
pimento cheese | bacon jam | bibb lettuce | fries

Braised Lamb Shank | 17
crispy polenta | rapini | pomegranate lamb jus

*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

Caesar Salad | 10
white anchovy | sour dough crouton

Duck Pastrami | 12 gf, df
cured egg yolk | local shoots | lemon sorghum syrup

House Fries | 6 v
mustard | garlic aioli | ketchup

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

Curry Fried Oysters | 10
cucumber mint raita | pickled veggies

Entrées

North Carolina Trout Almondine† | 26
French beans | baby potato | Meuniere

Jumbo Lump Crab Cake | 28
shrimp & andouille perlou | lemon butter

Market Fish | 27
French green lentils | roasted beets | cauliflower | rutabaga puree

Braised Lamb Shank | 30
crispy polenta | rapini | pomegranate lamb jus

Cast Iron Ribeye | 32
goat cheese gnudi | creamed spinach | butter poached cherry tomatoes

*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

Caesar Salad | 10
white anchovy | sour dough crouton

Chilled Seafood Salad | 12 gf, df
shrimp| squid| fennel

Biscuits du Jour | 6

House Fries | 6 v
mustard | garlic aioli| ketchup

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

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

Entrées

Crispy Pork Eggs Benedict* | 15
homemade English muffin | grilled chicory | hollandaise

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

Quiche | 14 v
Spinach | mushrooms | gruyere | mixed greens

Jumbo Lump Crab Cake | 18
shrimp & andouille perlou | lemon butter

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

The Burger* | 15
bacon jam | pimento cheese | 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 Edward Hopper and the American Hotel

Snowbird • 12
Flor de Cana rum • honey • grapefruit • lime • chai spice butter

Nor’easter • 13
Laird’s Applejack brandy • Allspice Dram • lemon • maple ginger beer

Shangri-La • 13
Citadelle gin • love syrup • Dolin Dry Vermouth • egg white • lime

95 South • 14
* Kopper Kettle bourbon • orgeat • lime • brandies

Hacienda • 15
Espolon Reposado Tequila • Ancho Reyes Chile liqueur • Mezcal • mineral water • prickly pear • lime

The Lafayette
Courvoisier VS cognac • Hoodoo Chicory liqueur • cream • vanilla • egg • nutmeg

The Black Lodge • 16
Johnnie Walker Black scotch • mastika liqueur • porcini bitters

Sparkling Cocktails ∙ 10

Love Spell
hibiscus • grapefruit

Carter Mntn.
Apple cider • Barenjager

Mandarin Spice
Mandarin Napoleon • Alspice Dram

Into the Woods
sugar cube • Black Walnut Bitters

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

Craft Beers | 12 oz bottles & cans

Coors Banquet Beer • 5
American Lager • Coors Brewing Company • Colorado

Bingo Lager • 7
American Lager • Bingo Beer Co • Richmond, VA

Anchor Steam • 7
Steam Beer • Anchor Brewing • San Francisco, CA

Shiner Bock • 6
German Bock Style • Spoetzl Brewery • Shiner, TX

Fat Tire • 6
American Amber • New Belgium Brewing • Colorado

Founders Porter • 7
Porter • Founders Brewing • Grand Rapids, MI

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

NV VMFA Viognier by Michael Shaps
Virginia ∙ 13 ∙ 39

B. R. Cohn Chardonnay
California ∙ 13 ∙ 39

2017 Tablelands Sauvignon Blanc
Martinborough, NZ ∙ 11 ∙ 33

2017 Empire Estate Dry Riesling
Fingerlakes, NY ∙ 11 ∙ 33

2018 Santa Cristina Pinot Grigio
Italy ∙ 11 ∙ 33

2017 J. Mourat Rosé
France ∙ 11 ∙ 33

2016 Eola Hills Pinot Noir
Oregon ∙ 12 ∙ 36

2017 Fableist Cabernet
Paso Robles ∙ 13 ∙ 39

2016 Ramsay Merlot
California ∙ 12 ∙ 36

NV 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:

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.