Amuse-Bouches by ~neongeisha. A trio of amuse-bouches: Three-Color Savory Cake (with spinach, soft white cheese, ham), Poppy Seed Roll (with soft white cheese, Trappist cheese, ham), and Savory Truffles (with chicken, parsley root, celery root, Trappist cheese, sourcream, olive). The amuse-bouche dates from nouvelle cuisine of the early 70s and these one-bite taste sensations are, according to executive chef Rocco DiSpirito, "the only fully creative outlet you have, the only completely free thing you can do. It also lets me expand the menu without actually expanding the menu." Also suggested by @little-vampire.