A small bite to excite the palate before a meal is the best way I've heard an "amuse bouche" described. Every night we make a taste that is usually 1-2 bites as a complimentary starter from the chef. Tonight's amuse is a blue potato and corn salad that has some crumbled cotija cheese and roasted red pepper. The simplicity of this dish and intense flavors make it a perfect starter to introduce each guest to their awaited next course. I'm working on some other fun recipes to keep the people guessing what will be served.