Amuse-Bouche
Served before the hors d’œuvre or first course of a meal as an excitement of taste buds to both prepare the guest for the meal and to offer a glimpse into the chef’s approach to cooking. The term is French, literally translated to “mouth amuser” (for bouche = mouth; amuser = to amuse, to please). - wikipedia
Caption: Group lunch at the Slanted Door is always fun with a medly of desserts for all.
