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

 

Salmon Pate - pickled green tomatoes, jalapeno dill yogurt, granola, lavash    13

 

 

 

  

 

hot plates

Sea Bass Chowder  - potato, celery, korean chili    13

 

Autumn Squash - watermelon jam, pumpkin seed    11

 

Foie Gras - grape must, fennel, spaghetti squash    18

 

Veal Sweetbreads - beech mushroom, capers, lemon, bread crumb    16

 

Local Clams - tomato, house sausage    12

 

 

 


 

 

 

pasta

Mezze Garganelli - walnut, charred onion, madeira, koji yogurt    12/20

 

Hybrid Rice Noodles - milk-fed pork belly, poached egg, pickled shiitake, chile oil    16

 

Potato Gnocchi - tuna conserva, winter greens, pecorino 14

 

 

  

 

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

 

  

mains

OCMD Scallops - sunchoke, bok choy, fish sauce vin   31

 

Short Rib - turnip, marble potatoes, heirloom radish, beef reduction    34

 

VA Sheepshead Fish - white bean, hen o' woods, red pearl onion    31

 

Hudson Valley Duck Breast - wild rice, heirloom carrot, beet, carrot jus    29

 

Heritage Pork Loin - bloody butcher grits, collard greens, potliquor jus    29

 

Roasted Half-Chicken - parsnip, brussels sprouts, charred apple butter    25

 

 

 

 

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 12-4-18

 

 

 

 

 

 

 

 

 

 

 

 

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