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  • Amuse

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Amuse
Amuse

Amuse Details

  • Dining Style: Casual Elegant
  • Website: http://www.vtculinaryresort.com/dining-and-culinary-experiences/butlers-res
  • Email: info@vtculinaryresort.com
  • Phone: (802) 764-1489
  • Hours of Operation: Dinner: Tuesday- Thursday: 5:30 p.m. - 10:00 p.m., Friday & Saturday: 5:30 p.m. - 11:00 p.m.
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: American, European
  • Executive Chef: Shawn Calley
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar/Lounge, Beer, Cafe, Chef's Table, Counter Seating, Farm to Table, Full Bar, Non-Smoking Restaurant, Private Room, Takeout, Weekend Brunch, Wheelchair Access, Wine
  • Private Party Facilities: Semi private dining is available in the Hearth Room. Private dining is available in the Arbor Room.
  • Private Party Contact: Restaurant Manager (802) 764-1413
  • Entertainment: Live music Thursday and Saturday nights in The Tavern!

Getting there

  • Parking: Hotel Parking
  • Parking Details: Ample parking with overnight lighting and handicap access
A word from Amuse
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.
Foodspotting photos
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Diner Reviews
  • "The occasion was a Saturday lunch I hosted for a group of three friends after a tennis match. I wanted to take them somewhere special, but the places I thought of first were only serving brunch, so we drove out of town to Essex only to find that, despite our reservation for Amuse it was closed; only the Tavern was open. Most of the food was good, nothing special, and my "salmon sandwich" was meh. We waited at the entrance for a good three minutes before anyone showed up to seat us (at 1 p.m. on Saturday), and when we were finally greeted, the staffer contradicted my assertion that I had a reservation by saying they don't take reservations for lunch. Much as I love Amuse, this was not a good experience."
    Dined on 3/1/2014
  • "The food and service were very good and the tasting menu hit the spot - 4 courses at a fair price hit the spot - maybe that second dessert was a little too much - but tasty still the same."
    Dined on 1/24/2014
  • "We ate here for New Year's Eve. The prix fixed price of $85 for 7 courses I thought was a bit steep but, we had a gift certificate. The food was overall ok, the soup wasn't very hot so I had to ask for them to heat it up. My shrimp were overcooked. My husband had the pork and he said it was great. Kind of hit or miss. We will try it again as last year's NYE dinner was amazing."
    Dined on 12/31/2013
  • "We chose Amuse for my birthday. ( Which no one mentioned although it was in the reservation). They took us on time and seated us in the back of the restaurant ( I'd asked for a corner table. We re-arranged the setting to sit that way and the staff did not have a problem with it). Let me start off with the fact we are vegetarians so I am only commenting on their preparation of vegetarian item. We had the beets, a salad and the mushroom ravioli. Because we were so un-impressed with the appetizer and entree, we chose to forgo my birthday dessert because, well, I just didn't have faith that it would be worth the calories. Presentation was nice. Flavors were basically boring. I eat out often and have AMAZING vegetarian meals. NOT Here"
    Dined on 12/7/2013
  • "Amuse was the best food and nicest dining experience we've had in Vermont in a while. Dinner began with a complimentary chef's taste (a bouche) ,that was a crouton with apple butter, brandied cider, and a spoon of apple froth. We shared a mouth watering Apple/Fennel Tart appetizer. I had the veal, every bite delicious and my husband had the Misty Knoll chicken, juicy and tender. We both love to cook and agreed that this was a very special meal we could never begin to duplicate at home. We will definitely be back again."
    Dined on 12/11/2013
  • "The food was prepared with a careful touch and with quality ingredients. The veal tenderloin and the Misty Knoll chicken were both done beautifully. The chef also introduced seasonal notes in his cooking. Service was friendly and helpful. The only drawback (and it was a late November Friday) was that the atmosphere/decor was a touch chilly and uninspired. Although perhaps aiming for a minimalist feel, the overall effect is unwelcoming. Some visual warmth in the room would definitely help."
    Dined on 11/22/2013