At a(muse.) we create the food that we would like to eat.  Sourcing the highest quality ingredients from the farmers, ranchers, foragers, and fishermen of the mid-atlantic region.  Our menus are highly seasonal and change according to ingredient availability.  The menu below is a sample of what we may be offering tonight. If you would like to know exactly what we are serving tonight please call the restaurant after 4 pm. 302-227-7107

 

(FIRSTS)

MARCONA ALMONDS

sea salt    5

JAR O' PICKLES

mustard - toast - creme fraiche   10

POTTED CHICKEN

foie gras - port - sourdough    13

CAN OF SARDINE

cucumber - dill - pita    12

BURRATA CHEESE

carrot - dill    9

VENISON CRUDO

fruits - nuts - seeds    15

WATERMELON

pickled peppers - mint - watermelon radish    9

BENNETT PEACH SOUP

string cheese - basil    10

POLE BEAN SALAD

basil - buttermilk - coppa ham    10

HEIRLOOM CHERRY TOMATO

peach - chili - goat yogurt    9

BAYWATER LETTUCE

farm egg - green goddess - radish    11

LOCAL LOBSTER SQUASH BLOSSOM

hibiscus - squash    16

BLUE CRAB CHOWDER

potato - corn - thyme    12

WAGYU BEEF 'YAKINIKU'

shishito pepper - tare sauce - wild garlic    15

ROYAL TRUMPET MUSHROOM

baby purple cabbage - truffle fondue - garlic scape    14

HUDSON VALLEY FOIE GRAS

foraged blackberry - sage    18

SOFT CRAB 'WHALES'

corn - bacon - mustard    15

QUAIL

tomato - crouton - molasses    17

LOCAL STONE CRAB GRAVY

old bay buccatini - corn - parmesan    16

 

ARTISAN CHEESES

ask your server about today's selections!   5

CHARCUTERIE

berkshire pork charcuterie - olive - onion jam - crackers    17 

(MAINS)

CASERECCE PASTA

oyster mushroom - cherry tomato - swiss chard    23

OCMD SCALLOPS

padron peppers - eggplant - charred onion    31

NORTH ATLANTIC WRECK FISH

heirloom kale & cherry tomato - hen 'o woods mushroom    32

WHOLE GRILLED BLACK BASS FOR 2

red flint grits - caramelized onion - garlic - saltwort    36

FREE RANGE CHICKEN

farro - creamed arugula - nasturtium    25

LOCAL BERKSHIRE PORK

cucumber salad - turnip - broccoli - natural jus    27

GRASS FED STRIP STEAK

heirloom squash - potato - truffle butter - squash ketchup    37

SALT MEADOW LAMB

peas - carrots - yellow chanterelle mushroom - miso    35

 

(SWEETS)

STAY AFLOAT

malt ice cream - not our father's root beer *contains alcohol    8

POT BROWNIE

blondie ice cream - dark chocolate mousse - hemp seed brittle    9

CRACKER JACK

peanut sponge  cake - caramel ice cream - popcorn panna cotta    8

CHEESECAKE

graham - peach - honey    9

BENNETT BLUEBERRIES

frozen blueberry - milkfat caramel - lemon    8

ICE CREAM & SORBET

ask your server for today's home made selection    5

 

CHEF'S MENU

FIVE COURSE TASTING

immerse yourself in a chef created a(MUSE.) experience    69

SEVEN COURSE TOUR

taste the best of what comes from our region and beyond    89

We ask that all at the table enjoy the tasting experience.

 

 

 

This menu is subject to change at any moment.  It may not exactly reflect the menu that we are using tonight.

 

updated on 7-15-17