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

 

cold plates

Jar of Pickles - creme fraiche, beer mustard, maldon salt, grilled brioche    10

 

Chickpea & Ramp Spread - hazelnut, crisp flatbread    9

 

Beet Salad - dill yogurt, orange, cocoa powder    10

 

Spring Vegetables - asparagus, shaved carrot, charred onion yogurt, white ver jus    11

 

Potted Chicken - chicken rillette, foie gras, port, mustard, toast    14

 

 

hot plates

Poached Bamboo  - gulf shrimp, lemon vegetable nage    15

 

Berkshire Pork Belly - slow poached farm egg, escarole, pickled watermelon rind    15

 

Seared Wagyu Beef Tongue - fermented mushroom, chicken fat hot sauce, celeriac    16

 

Roman Egg Drop Soup - rabbit confit, kohlrabi, oregano    13


Coffee Roasted Baby Carrot - 
country ham, mache, coffe mayo    11

 

 

 

pasta

Old Bay Spaghetti Chitarra - maryland blue crab, calabrfian chili, bread crumbs    14/25

 

Castle Valley Garganelli - pulled rabbit, mushroom, asparagus, spruce tip cream    13/24

 

Brown Rice Rigatoni - tomato, white bean, tuna conserva, olives    10/19

 

Udon Noodle - "impossible" meatball, baywater broccoli, tokyo turnip, onion bouillon    13

  

 

artisan american crafted CHEESES accompanied by marcona almonds, spicy honey, jam & house baked flatbread    5 each

 

berkshire pork CHARCUTERIE with pickled celery, shiitake jam & crisp flatbread    15

 

  

mains

Chesapeake Tautog - zephyr squash, new potato, zucchini flower-lemon butter    31

 

OCMD Scallops - farro, onion, spring peas, charred jalapeno-ranch emulsion    32

 

Roasted Local Chicen Leg - castle valley grits, turnip, collards, coffee braise    24

 

Hudson Valley Duck Breast - spinach, hen of the woods, black eyed peas    29

 

Grass Fed Beef Tenderloin - sunflower seed, baywater kale, broken foie gras red wine vinaigrette    37


Soft Shell Crabs - 
warm potato salad, savoy slaw, asparagus mustard    32

 

 

desserts

 

Pot Brownie - mint chocolate chip ice cream, dark chocolate mousse, toasted cocoa nibs    9

 

Brown Butter Cake - brown butter semifreddo, dolce de leche, candied ginger    9

 

60 Second Sponge Cake - stawberry, rhubarb, paprika, rose marshmallow    9

  

Coconut Tapioca Pudding - caramel, fifer's strawberry jam    8

 

Rootbeer Float with 'not your father's rootbeer' & malt ice cream    8

 

Housemade Ice Cream & Sorbert -  ask your server for tonight's selection    5

 

 

BESPOKE CHEF TASTING

EXPERIENCE  A CUSTOM PREPARED CHEF CREATED MENU OF SEASONAL, REGIONAL OFFERINGS

 

5 course   78     

7 course   98     

beverage pairings available

we kindly ask that everyone at the table participate in the tasting menu

 

 

 

 

 

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

 

updated on 6-29-18