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 below 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!

Richmond Restaurant Week: Wed, Oct 22 – Fri, Oct 24, 5 – 8:30 pm. Prix fixe meal: $25.14 (does not include drinks, tax, or gratuity). Member discount does not apply. Find more information about Richmond Restaurant Week.Menu is the last tab below (RRW).

 

Snacks

Menus are subject to change.

Each $4
House Beef Jerky
Kimchi Tater Tots
Deviled Eggs du Jour
House Fries | Ranch

Starters

Garlic Mushroom Soup | 6
duck & lamb meatball

Heirloom Pumpkin Bisque | 6
brown butter crumbs| pepitas

Local Greens Salad | 7
lotus root| red onion| cucumber | sweet & sour vinaigrette

General Tso’s Veal Sweetbreads | 10
tempura broccolini

Steamed Pork Buns | 9
cucumber| scallion| sweet garlic sauce| pickled onion

Cheese Plate | 12
fruit | honey | cracker bread

Mussels | 9
lemongrass| coconut | cilantro| Hardywood VMFA Forbidden Beer

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

Entrées

Jumbo Lump Crab Cake | 16
fried green tomatoes| bacon| pimento cheese| hoppin’ john

Crispy Skin Chicken | 13
sunchokes & brussel sprouts| local gala apple sauce | tarragon

Grilled Sockeye Salmon | 15
garlic & ginger glaze| sour carrots| cucumber| crispy wonton| toasted sesame seeds| baby bok choy

Crispy Pork Shoulder | 14
yellow grits| collard greens| red eye gravy

Seared scallops | 15
sweet potato puree| Tuscan kale| puffed farro| hibiscus syrup

Kung Pao Beef | 14
Szechuan peppercorns| red peppers |scallion| cilantro | jasmine rice| Virginia peanuts

Mapo Tofu | 12
fermented black beans| scallion| mushrooms| jasmine rice

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!

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

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.

Snacks

Menus are subject to change.

Each $4
House Beef Jerky
Kimchi Tater Tots
Deviled Eggs du Jour
House Fries | Ranch

Starters

Garlic Mushroom Soup | 6
duck & lamb meatball

Heirloom Pumpkin Bisque | 6
brown butter crumbs| pepitas

Local Greens Salad | 7
lotus root| red onion| cucumber | sweet & sour vinaigrette

General Tso’s Veal Sweetbreads | 10
tempura broccolini

Steamed Pork Buns | 9
cucumber| scallion| sweet garlic sauce| pickled onion

Cheese Plate | 12
fruit | honey | cracker bread

Mussels | 9
lemongrass| coconut | cilantro| Hardywood VMFA Forbidden Beer

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

Entrées

Jumbo Lump Crab Cakes | 26
fried green tomatoes| bacon| pimento cheese| hoppin’ john

Crispy Skin Chicken | 22
sunchokes & brussel sprouts| local gala apple sauce | tarragon

Grilled Sockeye Salmon | 24
garlic & ginger glaze| sour carrots| cucumber| crispy wonton| toasted sesame seeds| baby bok choy

Crispy Pork Shoulder | 23
yellow grits| collard greens| red eye gravy

Seared Scallops | 25
sweet potato puree| Tuscan kale| puffed farro| hibiscus syrup

Kung Pao Beef | 21
Szechuan peppercorns| red peppers |scallion| cilantro | jasmine rice| Virginia peanuts

Mapo Tofu | 19
fermented black beans| scallion| mushrooms| jasmine rice

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!

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

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.

 

Snacks

Menus are subject to change.

Each $4
House Beef Jerky
Kimchi Tater Tots
Deviled Eggs du Jour
House Fries | Ranch

Starters

Garlic mushroom soup| 6
duck & lamb meatball

Heirloom Pumpkin Bisque | 6
brown butter crumbs| pepitas

Local Greens Salad | 7
lotus root| red onion| cucumber | sweet & sour vinaigrette

Steamed Pork Buns | 9
cucumber| scallion| sweet garlic sauce | pickled onion

Cheese Plate | 12
fruit | honey | cracker bread

Mussels | 9
lemongrass| coconut | cilantro| Hardywood VMFA Forbidden Beer

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

Biscuits du jour | 6

Entrées

Crispy Pork Shoulder* | 13 yellow grits| collard greens | red eye gravy| slow poached egg

Grilled Sockeye Salmon | 15 garlic & ginger glaze| sour carrots| cucumber| crispy wonton| toasted sesame seeds | bok choy

Jumbo Lump Crab Cake | 16 fried green tomatoes| bacon| pimento cheese| hoppin’ john

Stuffed French Toast | 11 pumpkin mascarpone cheese | pecans | bacon | maple syrup

Corn Beef Hash | 12 slow poached eggs| toast| hollandaise

House Made Spicy Pork Sausage | 13 fries| sunny eggs| garlic cream

Mapo Tofu Frittata | 11 fermented black beans| scallion| mushrooms

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!


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

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.

Specialty Cocktails

The Singel Sphinx | 8
Drink like an Egyptian with this refreshing beer cocktail — Hardywood Singel | Averna Amaro | Ginger | Lime

Aztec Gold | 10
Mesoamerican margarita with a smoky bite & spice — Hornitos Tequila | Vida Mezcal | Passionfruit | Ancho-Chili Syrup | Sweet & Spicy Salted Rim

Roman Frieze | 10
Classical sipper best al fresco or in the Forum — Rittenhouse Rye Whisky | Cynar | Cardamaro | Regan’s Orange Bitters | Soda Water

Gilded Glass | 11
As delicate as the cathedral windows of Notre Dame — Coriander Vodka | Yellow Chartreuse | Lemon | Dolin Dry Vermouth

La Primavera | 10
Celebrate the Renaissance with our Allegory of Spring — Choice of Gin or Vodka | Cocchi Rosa | Strawberry-Thyme Syrup | Lemon | Rhubarb Bitters

The Dutch Master | 12
A dramatic still life from the Golden age of painting — Bols Genever | Cocchi Vermouth di Torino | Galliano | Angostura Bitters | Lemon

Baroque Float | 11
Swing into this peachy, Rococo cloudscape in a glass — Cruzan Aged Rum | Licor 43 | Ginger | Citrus | White Peach Meringue

The Painted Lily | 12
Talk about a good first Impression — Choice of Gin or Vodka | St. Germain Elderflower | Lavender Bitters | Grapefruit | Pinot Noir

Polynesian Punch | 11
Dreamy Tahitian tiki of which Gaugin would approve — Mt. Gay Rum | Pineapple | Coconut | House Falernum | Dry Fino Sherry | Lime

The Cubist Cocktail | 12
Picasso viewed this drink from multiple vantage points — Absinthe Ice Cube | Bulleit Bourbon | Byrrh Quinquina | Cappelletti Aperitivo Americano

Untitled Composition | 14
Some masterpieces are still in the works — Ingredients to be determined. Ask your server for details.

Amuse Bacon Bloody Mary | 10
Spicy tribute to America’s favorite brunch beverage — Absolut Vodka | Bacon | House Pickles | Pepperoncini Lose the frills, keep the vodka | 7 Sparkling Lemonade du Jour | 5 Ask your server about today’s selection — Spike it with Vodka, Gin, or Tequila | 9 Our signature

Champagne Cocktails combine the listed ingredients with delicious sparkling wine | 9
Posing Beauty Strawberry-Thyme Syrup, Gin & Lemon Lady Day Dolin Blanc Vermouth & White Peach Nectar Queen Bee Licor 43 & Pineapple Juice My Sunday Best Sparkling Rosé & Chambord Raspberry Liqueur Motown Mimosa Capelletti Aperitivo Americano & Orange Juice The Dream Girl St. Germain Elderflower & Passionfruit Juice Dom Perignon Champagne 2003 | 170

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

Aperitifs, Digestifs, Scotch & Spirits

Cocchi Americano Trinity Absinthe Cocchi Americano Rosa Cocchi Vermouth di Torino Pernod 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

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!

*These items may be served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood, shellfish & eggs may increase the risk of food borne related illness. A 20% gratuity may be added to parties of six or more. No separate checks for parties larger than ten.

Richmond Restaurant Week: Wed, Oct 22 – Fri, Oct 24, 5 – 8:30 pm. Prix fixe meal: $25.14 (does not include drinks, tax, or gratuity). Member discount does not apply. Find more information about Richmond Restaurant Week.

Course one:
Heirloom Pumpkin Bisque brown butter crumbs| pepitas
Local Greens Salad lotus root| red onion| cucumber | sweet & sour vinaigrette
Mussels lemongrass| coconut| cilantro| Hardywood VMFA Forbidden Beer
Curry Fried Oysters cucumber mint raita | pickled veggies | micro cilantro

Course two:
Jumbo Lump Crab Cakes fried green tomatoes| bacon| pimento cheese| hoppin’ john
Crispy Skin Chicken sunchokes & brussel sprouts| gala apple sauce| tarragon
Grilled Sockeye Salmon garlic & ginger glaze| sour carrots| cucumber| crispy wonton| toasted sesame seeds| baby bok choy
Crispy Pork Shoulder yellow grits| collard greens| red eye gravy
Mapo Tofu fermented black beans| scallion| mushrooms| Jasmine rice

Course three:
Crème Caramel fresh berries
Sticky Toffee Pudding vanilla ice cream
Chocolate Peanut Butter Terrine whipped cream