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

Veggie Chili | 7 v, gf
butternut squash | scarlet runner beans | cheddar | sour cream | chestnut bread

Caesar Salad | 10
white anchovy | sour dough crouton

Waldorf Salad † | 9 v, gf
apples | celery | grapes | walnuts | mayo

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

House Fries | 6 v
mustard | garlic aioli| ketchup

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

Mussels | 9 gfo
house bacon | garlic | white wine | butter | grilled sourdough

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

Entrées

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

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

Fall Veggie Pot Pie | 16 v
celery root | parsnip | peas & carrots | mushrooms | puff pastry | fresh herbs

Hot Brown | 15
roasted turkey breast | bacon | tomato | Texas toast | mornay sauce | fried potatoes

Stuffed Acorn Squash† | 16 v, df
rye berries | grilled chicory | tarragon | smoked apple sauce | candied pecans

Market Fish | 17 gf
turnip puree | fried mushrooms | lemon capers | herb salad

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

Cobb Salad | 16 gf
roasted chicken | bacon | hardboiled egg | avocado | blue cheese | ranch dressing

Chicken Fried Steak | 15
collard greens | mashed potatoes | black pepper cream gravy


*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

Veggie Chili | 7 v, gf
butternut squash | scarlet runner beans | cheddar | sour cream | chestnut bread

Caesar Salad | 10
white anchovy | sour dough crouton

Waldorf Salad † | 9 v, gf
apples | celery | grapes | walnuts | mayo

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

House Fries | 6 v
mustard | garlic aioli| ketchup

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

Mussels | 9 gfo
house bacon | garlic | white wine | butter | grilled sourdough

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

Entrées

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

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

Fall Veggie Pot Pie | 23 v
celery root | parsnip | peas & carrots | mushrooms | puff pastry | fresh herbs

Stuffed Acorn Squash† | 24 v, df
rye berries | grilled chicory | tarragon | smoked apple sauce | candied pecans

Market Fish | 27
turnip puree | fried mushrooms | lemon | capers | herb salad

Braised Pork Cheeks | 28 gf
collard greens | mashed potatoes | plum BBQ

Spinach and Feta Stuffed Quail | 29 gf
rutabaga hash | orange marmalade

Cast Iron Ribeye | 32
cauliflower gratin | spicy kale | chimichurri


*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

Veggie Chili | 7 v, gf
butternut squash | scarlet runner beans | cheddar | sour cream | chestnut bread

Caesar Salad | 10
white anchovy | sour dough crouton

Waldorf Salad † | 9 v, gf
apples | celery | grapes | walnuts | mayo

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

Mussels | 9 gfo
house bacon | garlic | white wine | butter | grilled sourdough

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

2 Eggs* | 14
Bloody butcher grits | sausage | sunny eggs | toast |orange marmalade

Cobb Salad | 16 gf
roasted chicken | bacon | hard-boiled egg | avocado | blue cheese | ranch dressing

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

Hot Brown | 15
turkey breast | bacon | tomato | Texas toast| mornay sauce | fried potatoes


*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
Johnnie 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.