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, mache, served with crisp flatbread    9


Potted Chicken - chicken confit, foie gras mousee, port reduction, sourdough    13


Beet Salad - dill yogurt, orange , cocoa powder    10


Smoked Salmon Pate - carrot mostarda, rum raisin, dill, saltine cracker    13


Baywater Bibb Lettuce Salad - snow peas, radish, chevre, almonds, huckleberry vin    13


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


Easter Radish - walnut miso butter, borage    11



Chilled Asparagus Soup - buttermilk, herbs    9



hot plates

Smooth Delaware Whelk - bok choy, tokyo turnip, mushroom bouillon    13


Poached Bamboo - gulf shrimp, lemon, calabrian chili, fumet    13


Grilled Sweetbreads - spring onion, nasturtium, brown butter    16


Virginia Soft Shell Crab - mustard, sage    14


Delaware Skate Wing - pork belly, sauteed broccoli, chili garlic, pine nut, golden raisin    15





Gochujang Radiatore Pasta - corto olive oil, chiles, garlic, parmesan    11/19


Castle Valley Garganelli Pasta - skiitake mushroom, pulled chicken, ramps, brown butter    13/22


Smoked Ricotta Gnocchetti - short rib, hen o' woods mushroom    14/23


Spaghetti alla Chittara - little neck clams, grilled lemon, fermented garlic, vermouth, parsley, bread crumbs    13/22



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


berkshire pork CHARCUTERIE with read & butter pickled squash, carrot jam & crisp flatbread    17




OCMD Scallops - creamy potato veloute, baywater farm heirloom carrot, red mustard    33


Chesapeake Rockfish - beluga lentils, savoy cabbage, kimchee butter    32


Spring Chicken - castle valley polenta, tokyo turnip, braised collards, jus    27


Hudson Valley Duck Breast - caramelized sunchoke, swiss chard, rhubarb-jalapeno vin    29


Grass Fed Strip Steak - baywater kale, marble potato, bone marrow parsley sauce    36





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 Angel Food Cake - stawberry, rhubarb, paprika, rose meringue    9



Coconut Tapioca Pudding - caramel, quince 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 5-25-18