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 Spread - eggplant, peppers, crisp flatbread    9



Potted Chicken - chicken rillette, foie gras, port, mustard, toast    15



Steak Tartare - bacon, eggs, coffee, rye, sage    16 


Hand Pulled Mozzarella - pickled peppers, bennett orchard peach, local honey    12


Gazpacho - melon, tomato, cucumber, almond, truly evoo    11



Watermelon - hazelnut, lemon balm, radish, red wine    10



Summer Garden Salad - bibb lettuce, tomato, cucumber, radish, herbs, lemon vinaigrette   12



Squash Blossom - white fish, crouton, tomato    14


Cantaloupe Salad - olio verdi olive oil, banana peppers, country ham    13








hot plates

Hen O' Woods Mushroom  - tuna conserva, chili oil, bread crumbs    15


Atlantic Gulf Shrimp - white beans, lemongrass broth, brown butter    15


Stuffed Middleneck Clams - bacon, bread crumb, green tomato    15


Veal Sweetbreads - pumpkin seeds, green vegetable, guajilio chili sauce    17


Grilled Merguez Lamb Sausage - onions, polenta, oregano    15



Sea Scallop - corn, sea lettuce, courn bouillon    14






Beet Spaghetti Chittara - red cabbage, horseradish, beet tapanade    12/22


Ricotta Gnocchi - chicken, shiitake, pea tendril pesto    14/24


Central Valley Sagnarelli - tomatoes in many forms    15/25


Smoked Paprika Orecchiette - corn, cotija, pipcha, corn cob cream    13/23



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




North Atlantic Halibut - pickled okra, quinoa pilaf, tomato, sage    32


Berkshire Pork Chop - bbq eggplant, lentil buttermilk dressing    29


100 Day Dry Aged Strip Steak - beech mushroom, yukon potatoes, squash, beef reduction    51


Hudson Valley Duck Breast - bennett orchard peach, bok choy, peach pepper    30


Amish Chicken Breast - bloody butcher grits, braised radish greens, bacon    27


Rabbit Legs - baywater carrot, kalmar corn, potato    31


Soft Shell Crabs - shishito, tomato, slaw    33





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


Vanilla Angel Cake - blueberries, milk crumb, ginger    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






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 8-19-18