As a hostess at the Grille at Crosswater, I have been witness to countless faces full of confusion and intrigue upon being presented with the distinctive menu preview, amuse-bouche, for the first time. What is amuse-bouche?
To be put quite simply, amuse-bouche is a bite-sized hors d’oeuvre that unlike a traditional appetizer is not available on the menu. Translated as “mouth amuser” in French, amuse plays an intricate role in Crosswater’s guest’s first impression. Chef Bill Ballard and his team have established a very personable style of service and cooking where amuse-bouche is used as a welcoming for their guests that arrive. Chef Bill Ballard explains, “One of our signatures here at Crosswater is that I interact with the members and guests to give them the personalized service they may not receive in other clubs.The amuse opens the door to explaining features, any menu questions, suggesting appetizers and desserts, and helping with wine selections.”
The Crosswater Grille’s amuse definitely does the job of developing a great anticipation for the meal ahead. Chef Ballard’s cooking is inspired by flavors and seasonal availability, while using an infusion of classic technique and contemporary presentation. The biggest hit of the summer, the Salmon and Crab entrée, is served with an asparagus and artichoke salad, avocado-chive vinaigrette, Dungeness crab and heirloom tomato relish and roasted corn. Hopefully, we have you craving more…check out the Grille at Crosswater for yourself and experience a unique twist on Northwest cuisine.
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