Page 95 - Southern Oregon Magazine Winter 2021

AMUSE

A Culinary Treat
to Tantalize Your
Taste Buds

lisa manyon

Eric Mindling

or over two decades, Amuse con-
tinues to be a culinary favorite
in the Rogue Valley. Established
Fin August of 2000, Amuse is an
upscale restaurant in Ashland offering
impeccable service, a discerning ambi-
ance and a variety of specialty eats.
Patrons enjoy dishes from the Northwest/
French menu prepared fresh daily, utiliz-
ing organic, seasonal meat and produce.
To accompany the rotating menu, Amuse
offers a carefully selected wine list boast-
ing a wide array of excellent Oregon and
California wines. Together, owners Erik
Brown and Jamie North have created an
unforgettable dining experience.

Their menu rotates and currently fea-
tures delicious starters such as Mix
Bakery bread with butter (this is fresh,
delectable bread provided by a local
bakery owned by Jamie), Barking Moon
salad greens, House Cut fries with
Worcestershire glaze, Carrot, Cumin
and Onion soup. Main courses include
something to tantalize every pallet. Try
the Housemade Butternut Squash Ravioli
(with brown butter, sage, and fresh
parmesan), Truffle Roasted Game Hen
(with pole beans, parsnip puree, and hen
jus), Parisienne Gnocchi (with zucchini,
mushrooms, tomatoes, and parmesan),
and Grilled Ruby Trout, (accompanied
by mixed peppers, charred Red Onion,
and Harrisa aioli. Dessert options include
your choice of Beignets (with Creme
Anglaise and raspberry jam), Comice
Pear Sorbet served with butter cookies,
or Caramel ice cream.

winter 2021 | www.southernoregonmagazine.com 93