Cocktail Maison et Amuse-bouche

The amuse-bouche course pairs a choice of the house cocktail or champagne with a trio of bites: a parmesan and sun-dried tomato crisp, a snapper and bass fish cake with a house-made sauce, and chicken mousse on toast. One Mammoth Club host loved the delicate, nutty parmesan crisp; the other favored the light, not-fishy fish cake and its sauce, and the herby, pate-like chicken mousse was a pleasant surprise. They also called the champagne some of the best they have had.

The amuse-bouche trio, served with a welcome glass of champagne, was a cold lobster bisque, tuna tartare with black olive tapenade and a slice of cranberry bread. The bisque was more a flavorless cold cream sauce and came with a piece of shell in it; the tuna was good and the bread tasted more like fruitcake. WrightDownMainStreet said it was not impressive for a course meant to kick-start the meal.