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Amuse – Bouche


(ah-myuz boosh) Little bites of food to please the mouth, arouse the senses of the palate and whet your appetite.


amouse bouche 



An amuse-bouche [a.myz.buʃ] is a single, bite-sized hors d’oeuvre. Amuse-bouche are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are according to the chef's selection alone. These, often accompanied by a complementing wine, are served as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef's approach to cooking.

The term is French, literally translated to "mouth amuser", for bouche means mouth and amuser is "to amuse" or "to please".


From Wikipedia, The Free Encyclopedia

Amuse-Bouche Menu

- Chilled Asparagus Soup with Crème Fraiche
- Chilled Asparagus Soup with Seared Sea Scallops
- Chilled Sweet Pea Shooter with Lobster
- Chilled Sweet Pea Shooter with Shrimp
- Watermelon with Balsamic Blaze
- Broccoli with White Truffle Oil
- Forest Mushroom Terrine
- Wild Mushroom Crostini
- Warm Onion Tart with Fresh Thyme
- Colored Farfalle Pasta Salad
- Caviar Extravaganza
- Sesame Crusted Tuna Balls
- Smokey Shrimp Shooters with a Garlic Parsley Mojo
- Smoked Salmon Crepes with Cream Cheese
- Beef Carpaccio with Chocolate Sauce and Grapes
- Charred Lamb with Truffle Vinaigrette and Oven Dried Tomatoes
- Lobster Mango Spring Roll with Apricot Vinaigrette

    An amuse-bouche party will be limited to 8 – 12 guests. Each amuse is paired and served with a small glass of wine that compliments that particular amuse. Four to eight amuse dishes per party. Price will vary with amuse and wine choosen.