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

 

APE'S HOLE RAW OYSTERS with malt vinegar & smoked onion    2.50/each

 

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

 

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

 

WINTER SALAD with herbs, winter citrus & milk crumb    9

 

grass fed BEEF TARTARE with red and golden beets, olives & yogurt    15

 

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

 

 

 

hot plates

caramelized BRUSSEL SPROUTS with pickled shiitake, radish & chli mayo    11

 

wilted ESCAROLE SALAD with sardines, cippolini, chili oil & garlic mayo    9

 

COCOA RADIATORE with md crab, meyer lemon & parsley    15

 

UDON NOODLES with duck neck, kimchee, poached egg & soy shiitake    18

 

housemade DUCK SCRAPPLE with 'egg in a hole' & buckwheat gastrique    12

 

NEW JERSEY TORN SCALLOP with shaved guanciale, bloody butcher grits & redeye gravy    16

 

VEAL SWEETBREADS with savoy cabbage, quince butter & sage     16

 

PORK BELLY with fennel and citrus salad & calabrian chili    12

 

seared HUDSON VALLEY FOIE GRAS with charred onion yogurt, pickled cippolini & mache    18

 

 

 

 

 

 

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

 

 

 

 

 

mains

 

HALF ROASTED CHICKEN with roasted sunchoke, grilled romaine, beet & fish sauce vinaigrette     24

 

JIM SHORT'S PORK SHOULDER with castle valley farro, sweet potato & caramelized rutabega    28

 

pan roasted HUDSON VALLEY DUCK BREAT with sunflower seeds, hen of the woods mushrooms, escarole & red wine sauce    29

 

MARYLAND ROCKFISH with grilled oyster, oyster mushrooms, fennel & white bean ragu    32

 

GRASS FED HANGER STEAK with baby turnip, sauteed rapini & caramelized onion    30

 

 

desserts

 

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

 

BROWN BUTTER CAKE with sweet potato semifreddo, molasses & candied ginger    9

 

COCONUT TAPIOCA PUDDING with caramel & carrot    8

 

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

 

housemade ICE CREAM & SORBET ask your server for tonight's selection    5

 

 

BESPOKE CHEF TASTING

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

 

5 course   69     beverage pairing   39

7 course   89     beverage pairing   50

we kindly sak 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 3-2-18

 

 

 

 

 

 

 

 

 

 

 

 

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