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 Spread - eggplant, peppers, crisp flatbread    9

 

 

Potted Chicken - chicken rillette, foie gras, port, mustard, toast    15

 

 

Steak Tartare - bacon, eggs, coffee, rye, sage    16 

 

Hand Pulled Mozzarella - pickled peppers, bennett orchard peach, local honey    12

 

Gazpacho - melon, tomato, cucumber, almond, truly evoo    11

 

 

Watermelon - hazelnut, lemon balm, radish, red wine    10

 

 

Summer Garden Salad - bibb lettuce, tomato, cucumber, radish, herbs, lemon vinaigrette   12

 

 

Squash Blossom - white fish, crouton, tomato    14

 

Cantaloupe Salad - olio verdi olive oil, banana peppers, country ham    13

 

 

 

 

 

 

 

hot plates

Hen O' Woods Mushroom  - tuna conserva, chili oil, bread crumbs    15

 

Atlantic Gulf Shrimp - white beans, lemongrass broth, brown butter    15

 

Stuffed Middleneck Clams - bacon, bread crumb, green tomato    15

 

Veal Sweetbreads - pumpkin seeds, green vegetable, guajilio chili sauce    17

 

Grilled Merguez Lamb Sausage - onions, polenta, oregano    15

 

 

Sea Scallop - corn, sea lettuce, courn bouillon    14

 


 

 

 

pasta

Beet Spaghetti Chittara - red cabbage, horseradish, beet tapanade    12/22

 

Ricotta Gnocchi - chicken, shiitake, pea tendril pesto    14/24

 

Central Valley Sagnarelli - tomatoes in many forms    15/25

 

Smoked Paprika Orecchiette - corn, cotija, pipcha, corn cob cream    13/23

  

 

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

 

  

mains

North Atlantic Halibut - pickled okra, quinoa pilaf, tomato, sage    32

 

Berkshire Pork Chop - bbq eggplant, lentil buttermilk dressing    29

 

100 Day Dry Aged Strip Steak - beech mushroom, yukon potatoes, squash, beef reduction    51

 

Hudson Valley Duck Breast - bennett orchard peach, bok choy, peach pepper    30

 

Amish Chicken Breast - bloody butcher grits, braised radish greens, bacon    27

 

Rabbit Legs - baywater carrot, kalmar corn, potato    31

 

Soft Shell Crabs - shishito, tomato, slaw    33

 

 

desserts

 

Pot Brownie - mint chocolate chip ice cream, dark chocolate mousse, toasted cocoa nibs    9

 

Vanilla Angel Cake - blueberries, milk crumb, ginger    9

  

Coconut Tapioca Pudding - caramel, fifer's strawberry 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

 

 

BESPOKE CHEF TASTING

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

 

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 8-19-18

 

 

 

 

 

 

 

 

 

 

 

 

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