Here is this evenings amuse-bouche. We had the idea of using fig bread for our new menu, so we decided to try it out. It ended up really nice. I whipped together a lavender goat cheese with some honey to lighten the potency of the goat cheese. Then I thinly sliced prosciutto and rolled "roses" for eye appeal. A re-hydrated craisin and some port syrup finish this starter. Its been very slow, so I hope to have the opportunity to share this dish with at least a few guests tonight. Although the amuse is not part of the expected dining experience in the Mountain View, I am trying to make it a standard. I really feel that people feel like they are getting more, even if it is only a one bite dish. Its all about perception.