Experience our Tasting Menu to find out what makes a(MUSE.) one of the most exciting places to eat in Rehoboth Beach. The tasting menus are created by our chef daily to highlight what is especially wonderful at the moment.  Your server is your personal guide for tonights tasting tour.  Your conversation with the server is the first step in our chef creating a tasting menu designed just for you.

 

The menus below are a sampling of the type of menu you might see when you come in.  The tasting menus change daily.  To find out what they will be tonight, please call the restaurant after 4pm. We kindly request all at the table to partake in the tasting experience together.

 

7 Course Tasting Menu

AMUSE BOUCHE

local roasted figs - bullbrair - black garlic - country ham

COURSE 1

marvesta shrimp - heirloom tomato - cocktail sorbet - horseradish - caper

COURSE 2

duane cleckner farm egg - brioche toast - old bay - pickled onion - mustard greens

COURSE 3

seared hudson valley foie Gras - rubarb - white balsamic - shortbread crumble - sassafrass

Course 4

pan roasted diver scallop - sweet corn - bacon - cilantro - corn truffle

COURSE 5

greenbranch farm organic chicken breast - chicken of the woods mushroom - hen of the woods mushroom - cipolini onion - garlic - natural reduction

COURSE 6

mulberry sorbet - shattered blackberry - yogurt

COURSE 7

lavender honey ice cream - lavender ganache - honey marshmallow

 

11 Course Tasting Menu

AMUSE BOUCHE

cucumber sorbet - tomato jam

COURSE 1

foraged green salad - cucumber - heirloom squash - bee balm - buttermilk

COURSE 2

tuna - celery root - sea beans - white soy - pickled mustard seed

COURSE 3

chilled yellow tomato soup - yellow tomato/yellow watermelon sorbet

COURSE 4

foie gras mousse - heirloom melon - country ham - white balsamic - carmelized onion fluid gel

COURSE 5

berkshire pork raviolo - chow chow - quail egg - nasturtium

COURSE 6

smoked sweetbread - shishito pepper - chantrelle mushroom - lime

COURSE 7

virginia tile fish - brassicas - black garlic - meyer lemon - local clams

COURSE 8

hickman's ultra prime beef - cippolini onion - morels - sheep sorrel - red wine

COURSE 9

housemade baratta - shattered heirloom tomato - gooseberry - basil seeds

COURSE 10

foraged berries - wildflower honey - green black walnut - red vein sorrel

COURSE 11

peaches & cream with variations of peach: sour cream ice cream - peach sorbet - rose - white balsamic - tarragon

This page was updated on 8-16-12