At my new job we do a different amuse bouche every night, and it is MY job to come up with it each time. Our chef prefers that we make it more like 1 bite - and utilize any items in the pantry and fridge.
<--The first night (and my very first night on the job) I created the lobster poached in butter salad with kalamata olive crisp, microgreens and paprika.
julienned some peeled cucumber, and micro-greens and rolled them up with the salmon = salmon roll! Then made some creme fraiche out of sour cream, lemon juice, black pepper and chives. The creme fraiche went down first, with the salmon roll placed on top diagonally. A few drizzles of paprika oil and extra chopped chives to finish it off.
Each night we make the amuse bouche, we determine how many reservations we have so we know about how many to make. I usually end up making enough to fill up one whole sheet tray- but I have a feeling once season hits, I'll be making a lot more!
Last night's ended up running out and I had to make more during service - mainly to please some of the members of the club that have come to "expect the amuse bouch every night", as a server pointed out to me.
It is nice to have a little creative outlet even though I am only the pantry cook.
If you would like to follow along on my amuse bouche ideas - check out my Pinterest profile and follow my "Amuse Bouche" Board!
What to make tonight ... I'm thinking something refreshing like maybe watermelon or pears with Gorgonzola, nuts, honey, and of course...microgreens, ha!