Kuan,
I did a sage and brown butter compound once to serve with a Ravioli special. The browned butter had to be cooled and mixed into the softened un-heated butter when making the compound. It was eventually used with a homemade artichoke ravioli served in a reduced 40% cream/romano sauce and I placed a slice of the room temp compound butter atop the ravioli and over the allowed it to melt over the whole dish. Had a neat pooling effect around the raviloi. It sold pretty well. From my perspective it's not a bad idea, it just has it's own niche. There were those folks that did warm up to the idea but then there were those that remarked the butter tasted burnt and returned the dish. I don't think it was verbally presented properly by the FOH staff tho.
