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    5

JAR O' PICKLES

mustard - toast - creme fraiche   10

POTTED CHICKEN

foie gras - port - sourdough    13

COUNTRY HAM

nuka vegetables - coffee - egg yolk    12

SARDINE

meyer lemon - saltine - pickled onion    12

REID FARM TARTARE

cocoa - rye    11

BEET SALAD

watermelon radish - brown butter - ginger    9

EGG IN A HOLE

farm egg - toast - mustard    8

HEN O' WOODS MUSHROOM

ipa malt vinegar - horseradish - lentil    11

MONKFISH LIVER

scallion pancake - ginger - chili    14

POULET ROUGE CHICKEN

rice porridge - kimchi vinaigrette    14

PORK & SAURKRAUT

black eye pea - onion    13

ARTISAN CHEESES

ask your server about today's selections!   5

 

(MAINS)

NJ SCALLOPS

heirloom fint corn grits - greens - shallot - bacon    31

MD ROCKFISH

king oyster mushroom - tokyo turnip - caramelized fennel - watercress    30

1/2 ROASTED AMISH CHICKEN

tasso ham - brussel sprouts - pearl onion - mustard    22

FARM EGG RIGATONI

white bean ragu - winter vegetable    19

LOCAL BERKSHIRE BONE-IN PORK CHOP

ancient grains - kale - carrot    27

GRASS FED STRIP STEAK

potato - red cabbage - brown butter - red wine    31

30 DAY AGED REID FARM T - BONE

rapini - celery root - beef fat umami - bomb chili sauce    45

 

(SWEETS)

SHITTAKE POUND CAKE

goat cheese panna cotta - earl grey    8

STAY AFLOAT

malt ice cream - not our father's root beer *contains alcohol    8

CASTLE VALLEY CORN MEAL CAKE

rose hips - anglaise - candied petals    9

POT BROWNIE

blondie ice cream - dark chocolate mousse - hemp seed brittle - lemongrass    9

CRACKER JACK

peanut sponge  cake - caramel ice cream - popcorn panna cotta    8

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 3-3-17

 

 

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