Amuse offers sophisticated dining in a casual restaurant atmosphere.
For a culinary adventure unrivaled in the Essex, VT region, have a seat at Chef's Table at Amuse. Our chefs offer the finest, freshest local ingredients and creates a new array of courses each and every Friday and Saturday night.
When you walk in and take your place at the open kitchen, you will have a front-row seat to view the culinary magic happen before your eyes. Savor traditional foods in a new light, and open your palate to tastes you may never have experienced before.
7:00 p.m. - Wednesday through Saturday. 'Signature' experience. Minimum five courses. $85 per person.
Our menu draws inspiration from the finest local, seasonal ingredients, provided by the region's finest purveyors and harvested from our own organic gardens.
We take great care in preparing your selection, to highlight the textures and flavors inherent to each element.
Reservations are suggested at 802-764-1489. Dress is casual. Gluten-free options are available.
Hours of Amusement:
Monday through Friday: 7:00 a.m. to 11:30 a.m. (buffet/limited menu)
Saturday: 7:00 a.m. to 11:30 a.m. (buffet/limited menu)
Sunday: 7:00 a.m. to 3:00 p.m. (a la carte brunch menu)
Amuse breakfast menu
Amuse Sunday brunch menu
Sunday through Thursday - 5:00 to 10 p.m.
Friday & Saturday - 5:00 to 11 p.m.
Amuse dinner menu (sample)
Please call 802.764.1489 for dinner reservations.
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MINIMUM CHARGE (PARTIES OF EIGHT OR MORE)
In order to provide the highest-quality culinary experience and to ensure our prospective customers have the opportunity to enjoy AMUSE in a timely manner, we have instituted a minimum-charge policy of $40 per person for parties of eight or more.
CANCELLATION POLICY (PARTIES OF SIX OR MORE)
AMUSE requires 24 notice for cancellations. A fee of $40 per person may be charged if the booking is not cancelled in time for us to re-sell the table; the fee will be waived if we are able to re-sell the table prior to the time of the original reservation. The fee reflects the costs associated with staff, food and beverage, and the lost revenue that results from having to turn other bookings away.
Thank you for your understanding.