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



Boardwalk Kettle Chips - burnt onion dip   5


Castle Valley Heirloom Popcorn - coconut oil, parmesan, black pepper  3


Jar o' Pickles - yogurt, beer mustard, grilled brioche   12


Mixed Nuts - sea salt, sweet spice   6


Jar of Deviled Eggs - local farm egg, pickle, fish pepper, paprika   7


Pimento Cheese Toast - smoked cheddar, pimento, bacon   8


Pigs in a Blanket - Hickman's hot dog, poppy seed,

jalapeno-cheddar sauce    8


Marinated Olives - manchego cheese, truffle, herb, olive oil    5



Roasted Beet Hummus - corto olive oil, tahini, everything flatbread   7






small plates




Bread & Butter Calamari Salad  - mustard seed, pistachio   13


Smoked Fish Pate - pickled onion, horseradish, saltine cracker   12


1/2 Dozen Baked Rehoboth Bay Oyster - miso butter, leek, roasted garlic, herbed breadcrumb   16


Chesapeake Bay Soft Shell Crab - new potato, arugula,

verdi asparagus     15/29






Fried Mortadella - mustard mayo, pistachio, cabot cheddar, toast    12


1/2 Dozen Cherry Cola Wings - carrots, green onion   9


Snake River Beef Skewer - baywater lettuce, herbs, sweet soy   15



Veal Sweetbreads - english pea, spring garlic   14






American-Grown Jasmine Rice - md crab, farm egg, green onion, ginger, garlic, cilantro   16


Housemade Mafalde Pasta - va clams, cauliflower, lemon, garlic, oregano, brown butter   14


Housemade Bigoli Pasta - lamb ragu, sugar snap peas, green onion   15


Castle Valley Heirloom Corn Grits - grains of paradise, tasso ham, cultured butter   13   






grilled early-season fava beans - old bay, lemon emulsion   11



Blistered Sugar Snap Peas - peas, turnip, egg yolk   12


Grilled Fifer Asparagus - brown butter hollandaise   9



Baywater Mixed Lettuce Salad -  green tomato, radish, everything spice, buttermilk   12


add protein: fluke 12, shrimp 9, steak 14, crab cake 15



Celery Root Veloute - md crab, lemon, chili oil   15





hand held   (pickle included)


Hickman's Brisket Burger - bleu cheese, bacon, potato salad  16



Beyond Meat Plant-Based Burger - jalapeno, cheddar, pasta salad   17



Snake River Farm Wagyu Hot Dog - dogfish beer mustard, jalapeno relish, pasta salad   13



Chesapeake Catfish Sandwich - remoulade, slaw, potato salad   15









Local Fluke - collard greens, black eyed peas, trumpet mushroom   28



Crab Cake - celery root, carrot vinaigrette, kohlrabi slaw   32



Hudson Valley Duck Breast - peas, carrots, radish, hominy   27


Flat Iron Steak - red pepper relish, parsnip, cauliflower, sesame   29



Ocean City Day Boat Scallops - hen o the woods mushrooms, polenta   31







Chocolate Cake - almond, rasberry, passion fruit    9


Tahini Brownie - chocolate, banana, molasses    9


Popcorn Icecream - coconut custard, milk crumb    9


Rootbeer Float with 'not your father's rootbeer' & malt ice cream    8


Housemade Ice Cream & Sorbert -  ask your server for tonight's selection    5






5 course   78         

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 5/14/19