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

roasted MARCONA ALMONDS with olive oil & sea salt    5

 

compressed PICKLES with creme fraiche, beer mustard, maldon salt & grilled brioche    10

 

CHICKPEA DIP with hazelnut, moroccan argon oil & served with crisp flatbread    9

 

baywater BIBB LETTUCE SALAD with apples, almonds, dry cranberry & champagne vinaigrette    9

 

red wine POACHED PEAR SALAD with fall squash & salami vinaigrette    9

 

marinated WHITE ANCHOVY SALAD with roated red kuri squash & finished with lentil vinaigrette   12

 

POTTED CHICKEN with shredded chicken confit, chicken liver foie gras mousse, port reduction & sourdough toast    13

 

marinated WAGYU BEEF TARTARE with rice chips, pole bean kimchee, lettuce & benne seed    15

 

hot plates

roasted TOM'S COVER OYSTER oreganata with miso, housemade tasso & brown garlic    6 for 16

 

sauteed POTATO GNOCCHI with basil fed snails, porcini mushroom, fermented garlic & smoked soy    16

 

baywater farm CAULIFLOWER with roasted cauliflower veloute & popcorn amazake butter    11

 

lightly grilled SEA SCALLOP with radish, beef fat & pickled mustard seed    15

 

fresh BLACK RADIATORE PASTA with sauteed local calamari & lamb n'duja    14

 

sauteed CHICKEN LIVER with parsnip grilled and pureed, foie gras vinaigrette & red sorrel    14

 

berkshire PORK TERRINE with sauce gribiche, parsley & mustard    13

 

main course

local ROCKFISH with black rice, caramelized turnip & braised fall greens    31

 

sauteed MD CRAB with celery root, celery, uzu, sea lettuce & fresh wasabi leaf    32

 

fresh housemade BUCATINI with berkshire pork sausage, mustard greens, pecorino & chili    25

 

roasted free range CHICKEN BREAST with sauteed heirloom carrot, cracked rye & ume plum vinaigrette    27

 

grilled delaware berkshire PORK with sunflower seed & steel cut oats    28

 

roasted salt meadow LAMB with charred cipollini onion, roasted sunchoke, bok choy & juniper    35

 

45 day dry aged STRIP STEAK with broccoli, grilled potato & barley miso    38

 

dessert

CARAMEL CORN ICE CREAM with popcorn, caramel milk jam & white chocolate tuile    9

 

ROOTBEER FLOAT with 'not your father's rootbeer' & malt ice cream    8 *contains alcohol

 

POT BROWNIE with blondie ice cream, dark chocolate mousse & toasted cocoa nibs    9

 

 

SWEET POTATO CHEESECAKE with maple bourbon tonic, graham crumb & feuilletine    8

 

 

 

We make ICE CREAM & SORBET every day.  Ask about tonight's selection    5

 

 

BESPOKE CHEF TASTING

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

five course    69     beverage pairing    39

seven course    89     beverage pairing    50

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 11-02-17