Amuse Kitchen & Wine

Rangeland bison turned into carpaccio. Venison worked into tartare with a sixty-four-degree yolk. Rabbit braised in red wine and pulled over thin-sliced potato. This is not the protein lineup a suburban Kanata plaza usually promises, and the distance between the setting and the cooking is the first thing to understand about Amuse Kitchen & Wine. It occupies a commercial stretch off Eagleson Road in Kanata Centrum and cooks like somewhere with a great deal more to prove.

The format is sharing plates, and the kitchen means it plainly: the Spring 2026 menu asks for a minimum of two plates per person, prepared as they are ready, with an open invitation to ask the server for direction or leave the order in their hands. The cold side is where the range announces itself. A charcuterie board of local and imported meats and cheeses arrives with house-made pickled goods, preserves, mustards, and crostini. Bison carpaccio is layered with truffle Caesar drizzle, pine nuts, prosciutto dust, and brown butter garlic panko. Salmon ceviche is cut with lime, garlic, and cilantro, then set against avocado crema, hazelnut romesco, and roasted cherry tomatoes. Burrata, a miso-and-orange duck over noodles and arugula, and a tequila-poached shrimp cocktail in coconut and green-pea broth fill out the rest.