Hosted by Phil. Amuse Bouche is a pre-appetizer that is eaten in one bite. The French term literally translates to "mouth amuser," for bouche means mouth and amuser means to please. Similar to an appetizer, but they are not ordered off the menu by patrons. Instead, they are served according to the chef's selection to excite the tastebuds and showcase the chef's culinary prowess.
Menu
Phil:
Provided a large assortment of liquors...that I think we nearly finished before we left. Oops.
Annie + Eric:
Carpaccio on Crostini: Carpaccio is very thinly pounded beef tenderloin served raw with olive oil, capers and parmesan and aoili. Raw meat never tasted soooo good!
Deep Fried Ravioli: Deep fried in a bread crumb batter and served with whipped butter and cheese sauce and marinara. You can't stop at just one..
Angie + Droo:
Wild Mushroom Ragout on Crostini: Yum! A delicious variety of wild mushrooms in a cream sauce served over grilled bread.
Skewered Shrimp with Chimichurri Sauce: Chimichurri is a tangy puree of lime, parsley, cilantro, olive oil and peppers. Drizzled over grilled shrimp on skewers. Very light and refreshing.
Corndog Surprise! (I know...I was scared to eat it too.) Personally, I don't think that food should have the word "surprise" anywhere in it. However, these miniature corndogs were suprisingly good with a mixture of crab and lobster mousse inside and a traditional corndog batter served with dipping sauces.
Grapefruit Granita: It's like a slushy, but better. Served on porcelain spoons.
Joanna + Josh:
Mushroom Quiche: WOW, this was good. Flaky and buttery.
Tammy + Sean:
Vichyssoise: Traditionally served cold, Vichyssoise is a French soup pureed with leeks, onions, potatoes, cream and chicken stock. Served in shot glasses.
Filet Mignon Bites: Melt in your mouth steak bites.
Wow. What an amazing assortment of food. This one gets my vote for best PDS.
