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

 

snacks

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

 

(seafood)

 

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

 

 

(meat)

 

 

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

 

 

 

(grain)

 

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   

 

 

(veggie)

 

 

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

 

 

 

 

 

 

mains

 

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

 

 

  

 

desserts

 

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

 

 

BESPOKE CHEF TASTING

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

 

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

 

 

 

 

 

 

 

 

 

 

 

 

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