MUSE

SALADS & STARTERS 

Soup du Jour      7

Bruschetta      8

Chef’s Cheese Plate      15

Baby Arugula Salad     11

Dressed with a Blood Orange Vinaigrette, served with Seared Manchego Cheese & Garnished with Pistachios

Marinated Bean Salad       12 

Lima and Speckled Butterbeans served with Dried Roma Chips, Pepperoncini and Creamy Feta Dressing

Bibb Lettuce Salad     9

With Toasted Sunflower Seeds, Goat Cheese, Grapefrui9t Segments and a Sherry Vinaigrette

Red Lettuce Salad & Pickled Shrimp     13

Served with Golden Grape Tomatoes, Cucumber Ribbons, Garlic Croutons & a Hemp Seed Vinaigrette

Clams Fettunta        12  

Baby Clams served in a White Wine Butter Sauce with Smoked Pancetta, Red Pepper Rouille and Grilled Garlic Bread

Crispy Sweetbreads      14

Tomato, Fried Eggplant Croutons, & Lemon Ricotta

Sweetgrass Mussels       14

Sauteed with White Wine, Grilled Scallion, and Calabrese Salsa

Grilled Calamari       11

Tossed with Olive Oil, Lemon, Espelette & Basil

Merguez Sausage      12

House Made, Grilled Lamb Sausage Served with Red Peppers, Fennel, Radish, Tzatziki, Harrisa & Flat Bread

Grilled Duck Breast       12

Rubbed with Sumac & Served with Medjool Dates, Madeira Onions & Pomegranate Jus

Meze Platter      12

Hummus, Baba Ganoush, Cucumber, Feta & Pepperoncini served with Housemade Grilled FlatBread

ENTREES

Duck Egg Carbonara   18

Bucatini tossed with Pancetta, Freezer Peas, Roasted Garlic, Egg, & Parmesan Cheese    

 Add a Fried Duck Egg        2

Gnudi      18

House Made Pasta Pillows tossed with Green Pea Puree, Cauliflower, Orange Segments & a Citrus Vin Cotto

Add Grilled Chicken or Shrimp to Either Pasta Dish    4

Tagliatelle Bolognese   18   

House Made Ribbon Pasta in a Traditional Veal, Pork, and Beef Ragu topped with Parmesan

Local Shrimp     20

Seared & served over Mascarpone Polenta with Tomatoes, Chorizo, Capers & Peppers

Catch of the Day

A Fresh Selection prepared the Chefs Way

Crispy Sea Bass      28

Whole Fish deboned, Flash Fried & served with Beluga Lentils, Saffron Besciamella and Fried Basil 

Bouillabaisse       25

Stew of Shrimp, Mussels, Scallops, & Fish tossed with Saffron, Garlic, Tomatoes, & Wine over Orzo

Grouper     25

Wrapped in Caul & served with Creamed Serrano Corn, Espellete Aioli & the Chefs Vegetable

Scallops      26

Fennel Dusted and Seared with a Lima Bean & Tomato Ragu, Baby Heirloom Tomatoes and Arugula 

Rib-Eye Steak      31

13 Oz. Cut, Grilled & Served with Confit Fingerling Potatoes, Grilled French Beans & a Foie Gras Butter

Lamb  Chops      29

Grilled & Served with Watercress Pesto Peperini, Roasted Cauliflower & Lemon Yogurt

Veal Scaloppini       26

Sauteed in a White Wine Sauce with Garlic, Oregano, Shallots, Tomatoes & Picholine Olives over Polenta

SIDES        7

Vegetable du Jour   ~   French Green Beans   ~   Lima Bean Ragu

Polenta with Calabrese Chiles    ~      Roasted Colored Cauliflower

DESSERTS

White Chocolate Croissant Pudding        8

With a Cinnamon Anglaise 

Boca Negra    8

With a Strawberry Rhubarb Sauce

Panna Cotta du Jour    8  

With Fresh Basil

Fennel Cheesecake    8

With a Strawberry Coulis

Salted Caramel Budino     8

Traditional Italian Pudding served with Chocolate Biscotti Crumble

Chef's Selection of Cheeses     15

Served with Dried Fruit, Honey & Assorted Nuts