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    6

BIBB LETTUCE SALAD

apple - jalapeno - smoked jalapeno vinaigrette    10

PICKLED VEGGIES

mustard - toast - creme fraiche   12

POTTED CHICKEN

port - mustard - sourdough    14

HEIRLOOM BEETS

buttermilk - poppy    8

HEN O' WOODS

sheep's ricotta - sheep's sorrel - english peas   14

GRILLED SHRIMP

lapsang souchong - spring herbs    15

MD YELLOW PERCH

spring onion - oats - cilantro    13

FRIED BOLOGNA

mortadella - dfh beer mustard - mustard greens    12

LOCAL DE PORK BELLY

beet stew - nasturtium    15

BAKED BEANS

kidney beans - duck confit - rabbit - benton's bacon - garlic crumb    15

SWEETBREADS

celery - chili - blue cheese    16

HUDSON VALLEY FOIE GRAS

mead vinegar - radicchio - orange    18

ARTISAN CHEESES

ask your server about today's selections!   5

 

MAINS

NJ SEA SCALLOP

castle valley heirloom grits - nukazuke veggies - apple    29

NORTH ATLANTIC HALIBUT

oyster root - horseradish - winter radish    28

DUO OF VIRGINIA QUAIL

parsnip - heirloom spinach - maple    24

RYE CASARECCE CARBONARA

smoked jalapeno - benton's bacon    22

SNAKE RIVER FARM WAGYU STRIP STEAK

potato - rapini - anchovy - broken red wine vinaigrette    31

 

SWEETS

CRACKER JACK

peanut sponge - caramel mousse - popcorn ice cream    8

PARSNIP CAKE

dark cocoa - brown butter    8

MINT CHOCOLATE CHIP

variations of chocolate - chartreuse - sorrel    9

ASSORTED 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 03-10-16

 

 

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