Amuse, the French-inspired restaurant at that opened inside Méridien hotel back in May, has tuned up its menu for the autumn months. Chef Dan Black fuses his Francophile inclinations with the flavors that best represent the harvest season. New dishes include Ratatoille Pave, hearty quinoa, tomato fondue and pepper threads, and Seared Halibut with hazelnut spaetzle, citrus endive, haricot vert and almond butter. French classics that Black has put a seasonal spin on include Beef Bourguignon, braised short ribs, mashed potatoes infused with blue cheese, tomato, stuffed mushrooms and lardons.
A bone-in veal chop comes with a “fat cat” croquette, fall vegetable blanquette and savory peppered demi.
In addition to these new and newly updated dishes, Amuse is also serving its award-winning With Love cocktail, Kettle One Vodka, Monin Passion Fruit Syrup, fresh squeezed lime juice, Domaine DeCanton Ginger Liquor, topped with Champagne and garnished with a floating raspberry. The tasty concoction celebrates the Greater Philadelphia Tourism Marketing Corporation’s popular With Love marketing campaign, and was chosen as the winner of a recent cocktail competiton presided over by Where Magazine.
Earlier: Three Martini Lunch at Le Meridien
