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

Bibb Lettuce Salad     9

Tossed With Goat Cheese, Toasted Almonds and a  Sherry Vinaigrette

Autumn Salad    11

Served with Roasted Beets, Grilled Kale, & a Preserved Lemon Yogurt Dill Dressing

With Pickled Shrimp       15

Steamed Mussels        13

With White Wine Butter, Pancetta, Cannellini & Grilled GarlicBread

Chicken Liver Pate      11

Served with Truffle Honey & Grappa Marinated Cherries & Crostini

Grilled Calamari       12

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

FettuccinCarbonara   18

Tossed with Pancetta, Peas, Roasted Garlic, Egg & Parmesan Cheese    

Add a Fried Egg        2.50 

Spinach Gnudi   18

House Made Pasta Pillows tossed with Tomatoes, Brown Butter,  Sage & topped with Pecorino

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 Chef’s Way

Crispy Sea Bass      28

Over a Parsnip & Potato Puree with a Salsa Verde

Bouillabaisse       25

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

Grouper      26

Wrapped in Caul & served with Creamed Serrano Corn, Espellete Aioli & Chef’s Vegetable

Scallops      27

Fennel Dusted and Seared with Lima Beans, Shitaake Mushrooms, Potatoes, Leeks, & Mint

Rib-Eye Steak      31

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

Milk Braised Pork Shoulder     23

With Butternut Squash Risotto, Porcini Brodo, & Roasted Onions

Veal Scaloppini       26

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

SIDES        7

Vegetable du Jour   ~   French Green Beans

Mascarpone Polenta   ~    Lima Bean Hash

Butternut Squash Risotto

 

 

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