Muse Restaurant & Wine Bar

The Chef’s Daily Creation

An Assortment of 3 Cheeses with Prosciutto, Fire Roasted Nuts, Crostini and a Local Chutney

Tossed with a Blood Orange Vinaigrette, Toasted Pistachios & Mandarin Oranges Topped with Seared Manchego Cheese

Roasted, Glazed & served Chilled with Grilled Leek Pesto, Candied Walnuts & Gorgonzola

Served with Burrata, Garlic Basil Infused EVOO and Aged Balsamic

Bibb Lettuce tossed with Tomatoes, Kalamata Olives, Cucumber, Pickled Red Onion, & a Feta & Greek Herb Dressing

Sauteed in a Lobster Broth with Tomato, Fennel & Fresh Herbs topped with Grilled Garlic Croutons

Fried with Pepperoncini served with a Fra Diavolo Sauce and Lemon Aioli

Served with Cucumber Gazpacho and Mango Salsa

Raw Ahi Tuna tossed with Grated Cucumber, EVOO, Lemon, Sea Salt, Aleppo Pepper and Capers Served with Crostini and Tahini

Sumac Rub, Madeira Onions, Medjool Dates & Pomegranate Molasses

Hummus, Baba Gannoush, Tomato & Cucumber Salad with Whipped Feta, & Corn Salsa served with Grilled Flat Bread

House-made Lamb Sausage Served with Tzatziki, Piquillo Peppers, Fennel Salad and Flat Bread

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

Tossed in a Sundried Tomato Cream with Spinach & topped with Artichoke Crumble and a Fig & Onion Gastrique

Ribbon Pasta in Traditional Tomato, Veal, Pork and Beef Ragu topped with Parmesan

Layers of Eggplant, Zucchini,Yellow Squash, Spinach & Ricotta with Roasted Tomato Sauce & a Mozzarella Béchamel

Shrimp sauteed in a Seafood Stock with Tomatoes, Onions & Shishito Peppers served over Polenta with Fried Leeks

Whole Fish Deboned, Flash Fried & Served over Cauliflower Puree with a Caponata of Eggplant, Tomato & Cipollini and topped with a Basil Citrus Gremolata

Pistachio Encrusted, Seared and Served with a Corn, Zucchini and Caramelized Onion Rice Pilaf and a Romesco Sauce

A Fresh Selection prepared the Chef’s Way

Seared & Served over Mushroom & Pea Risotto with a Sage Brown Butter Sauce and Parmesan

Sautéed and served over Polenta with Spinach and a Lemon, Garlic & White Wine Butter

Grilled Chicken Breast and Confit Boneless Chicken Thigh served over Gnocchi with a Cauliflower and Gorgonzola Cream topped with Grilled Shaved Brussel Sprouts

Served with Pommes Frites, the Vegetable du Jour & the Chef’s Special Sauce

With a Raspberry Sauce & Confectioner’s Sugar

With Blueberry Compote

With Chantilly Cream and Macerated Strawberries

Layers of Ladyfingers, Pistachio Mascarpone, Pomegranate Liqueur & Molasses

The Chef’s Daily Creation

An Assortment of 3 Cheeses with Prosciutto, Fire Roasted Nuts, Crostini and a Local Chutney

Tossed with a Blood Orange Vinaigrette, Toasted Pistachios Mandarin Oranges Topped with Seared Manchego Cheese

Roasted, Glazed served Chilled with Grilled Leek Pesto, Candied Walnuts Gorgonzola

Served with Burrata, Garlic Basil Infused EVOO and Aged Balsamic

Bibb Lettuce tossed with Tomatoes, Kalamata Olives, Cucumber, Pickled Red Onion, a Feta Greek Herb Dressing

Sauteed in a Lobster Broth with Tomato, Fennel Fresh Herbs topped with Grilled Garlic Croutons

Fried with Pepperoncini served with a Fra Diavolo Sauce and Lemon Aioli

Served with Cucumber Gazpacho and Mango Salsa

Raw Ahi Tuna tossed with Grated Cucumber, EVOO, Lemon, Sea Salt, Aleppo Pepper and Capers Served with Crostini and Tahini

Sumac Rub, Madeira Onions, Medjool Dates Pomegranate Molasses

Hummus, Baba Gannoush, Tomato Cucumber Salad with Whipped Feta, Corn Salsa served with Grilled Flat Bread

House-made Lamb Sausage Served with Tzatziki, Piquillo Peppers, Fennel Salad and Flat Bread

Tossed with Pancetta, Peas, Roasted Garlic, Egg Parmesan

Tossed in a Sundried Tomato Cream with Spinach topped with Artichoke Crumble and a Fig Onion Gastrique

Ribbon Pasta in Traditional Tomato, Veal, Pork and Beef Ragu topped with Parmesan

Layers of Eggplant, Zucchini,Yellow Squash, Spinach Ricotta with Roasted Tomato Sauce a Mozzarella Béchamel

Shrimp sauteed in a Seafood Stock with Tomatoes, Onions Shishito Peppers served over Polenta with Fried Leeks

Whole Fish Deboned, Flash Fried Served over Cauliflower Puree with a Caponata of Eggplant, Tomato Cipollini and topped with a Basil Citrus Gremolata

Pistachio Encrusted, Seared and Served with a Corn, Zucchini and Caramelized Onion Rice Pilaf and a Romesco Sauce

A Fresh Selection prepared the Chef’s Way

Seared Served over Mushroom Pea Risotto with a Sage Brown Butter Sauce and Parmesan

Sautéed and served over Polenta with Spinach and a Lemon, Garlic White Wine Butter

Grilled Chicken Breast and Confit Boneless Chicken Thigh served over Gnocchi with a Cauliflower and Gorgonzola Cream topped with Grilled Shaved Brussel Sprouts

Served with Pommes Frites, the Vegetable du Jour the Chef’s Special Sauce

With a Raspberry Sauce Confectioner’s Sugar

With Blueberry Compote

With Chantilly Cream and Macerated Strawberries

Layers of Ladyfingers, Pistachio Mascarpone, Pomegranate Liqueur Molasses

The Chef’s Daily Creation

An Assortment of 3 Cheeses with Prosciutto, Fire Roasted Nuts, Crostini and a Local Chutney

Tossed with a Blood Orange Vinaigrette, Toasted Pistachios & Mandarin Oranges Topped with Seared Manchego Cheese

Roasted, Glazed & served Chilled with Grilled Leek Pesto, Candied Walnuts & Gorgonzola

Served with Burrata, Garlic Basil Infused EVOO and Aged Balsamic

Bibb Lettuce tossed with Tomatoes, Kalamata Olives, Cucumber, Pickled Red Onion, & a Feta & Greek Herb Dressing

Sauteed in a Lobster Broth with Tomato, Fennel & Fresh Herbs topped with Grilled Garlic Croutons

Fried with Pepperoncini served with a Fra Diavolo Sauce and Lemon Aioli

Served with Cucumber Gazpacho and Mango Salsa

Raw Ahi Tuna tossed with Grated Cucumber, EVOO, Lemon, Sea Salt, Aleppo Pepper and Capers Served with Crostini and Tahini

Sumac Rub, Madeira Onions, Medjool Dates & Pomegranate Molasses

Hummus, Baba Gannoush, Tomato & Cucumber Salad with Whipped Feta, & Corn Salsa served with Grilled Flat Bread

House-made Lamb Sausage Served with Tzatziki, Piquillo Peppers, Fennel Salad and Flat Bread

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

Tossed in a Sundried Tomato Cream with Spinach & topped with Artichoke Crumble and a Fig & Onion Gastrique

Ribbon Pasta in Traditional Tomato, Veal, Pork and Beef Ragu topped with Parmesan

Layers of Eggplant, Zucchini,Yellow Squash, Spinach & Ricotta with Roasted Tomato Sauce & a Mozzarella Béchamel

Shrimp sauteed in a Seafood Stock with Tomatoes, Onions & Shishito Peppers served over Polenta with Fried Leeks

Whole Fish Deboned, Flash Fried & Served over Cauliflower Puree with a Caponata of Eggplant, Tomato & Cipollini and topped with a Basil Citrus Gremolata

Pistachio Encrusted, Seared and Served with a Corn, Zucchini and Caramelized Onion Rice Pilaf and a Romesco Sauce

A Fresh Selection prepared the Chef’s Way

Seared & Served over Mushroom & Pea Risotto with a Sage Brown Butter Sauce and Parmesan

Sautéed and served over Polenta with Spinach and a Lemon, Garlic & White Wine Butter

Grilled Chicken Breast and Confit Boneless Chicken Thigh served over Gnocchi with a Cauliflower and Gorgonzola Cream topped with Grilled Shaved Brussel Sprouts

Served with Pommes Frites, the Vegetable du Jour & the Chef’s Special Sauce

With a Raspberry Sauce & Confectioner’s Sugar

With Blueberry Compote

With Chantilly Cream and Macerated Strawberries

Layers of Ladyfingers, Pistachio Mascarpone, Pomegranate Liqueur & Molasses

The Chef’s Daily Creation

An Assortment of 3 Cheeses with Prosciutto, Fire Roasted Nuts, Crostini and a Local Chutney

Tossed with a Blood Orange Vinaigrette, Toasted Pistachios & Mandarin Oranges Topped with Seared Manchego Cheese

Roasted, Glazed & served Chilled with Grilled Leek Pesto, Candied Walnuts & Gorgonzola

Served with Burrata, Garlic Basil Infused EVOO and Aged Balsamic

Bibb Lettuce tossed with Tomatoes, Kalamata Olives, Cucumber, Pickled Red Onion, & a Feta & Greek Herb Dressing

Sauteed in a Lobster Broth with Tomato, Fennel & Fresh Herbs topped with Grilled Garlic Croutons

Fried with Pepperoncini served with a Fra Diavolo Sauce and Lemon Aioli

Served with Cucumber Gazpacho and Mango Salsa

Raw Ahi Tuna tossed with Grated Cucumber, EVOO, Lemon, Sea Salt, Aleppo Pepper and Capers Served with Crostini and Tahini

Sumac Rub, Madeira Onions, Medjool Dates & Pomegranate Molasses

Hummus, Baba Gannoush, Tomato & Cucumber Salad with Whipped Feta, & Corn Salsa served with Grilled Flat Bread

House-made Lamb Sausage Served with Tzatziki, Piquillo Peppers, Fennel Salad and Flat Bread

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

Tossed in a Sundried Tomato Cream with Spinach & topped with Artichoke Crumble and a Fig & Onion Gastrique

Ribbon Pasta in Traditional Tomato, Veal, Pork and Beef Ragu topped with Parmesan

Layers of Eggplant, Zucchini,Yellow Squash, Spinach & Ricotta with Roasted Tomato Sauce & a Mozzarella Béchamel

Shrimp sauteed in a Seafood Stock with Tomatoes, Onions & Shishito Peppers served over Polenta with Fried Leeks

Whole Fish Deboned, Flash Fried & Served over Cauliflower Puree with a Caponata of Eggplant, Tomato & Cipollini and topped with a Basil Citrus Gremolata

Pistachio Encrusted, Seared and Served with a Corn, Zucchini and Caramelized Onion Rice Pilaf and a Romesco Sauce

A Fresh Selection prepared the Chef’s Way

Seared & Served over Mushroom & Pea Risotto with a Sage Brown Butter Sauce and Parmesan

Sautéed and served over Polenta with Spinach and a Lemon, Garlic & White Wine Butter

Grilled Chicken Breast and Confit Boneless Chicken Thigh served over Gnocchi with a Cauliflower and Gorgonzola Cream topped with Grilled Shaved Brussel Sprouts

Served with Pommes Frites, the Vegetable du Jour & the Chef’s Special Sauce

With a Raspberry Sauce & Confectioner’s Sugar

With Blueberry Compote

With Chantilly Cream and Macerated Strawberries

Layers of Ladyfingers, Pistachio Mascarpone, Pomegranate Liqueur & Molasses

The Chef’s Daily Creation

Artisanal Cheeses with Local Chutney, Nuts, Dried Fruit & Crostini

Tossed with a Blood Orange Vinaigrette, Toasted Pistachios & Mandarin Oranges. Topped with Seared Manchego Cheese

Tossed with Melon, Prosciutto di Parma, Taleggio & a Lemon Vinaigrette, Topped with Rosemary Croutons

Served with Burrata, EVOO, Sea Salt & a Balsamic Glaze

Sashimi Grade Ahi Tuna with Capers, Shallots, Cucumber, EVOO, Lemon, Tahini Aioli, Sea Salt & Aleppo with Crostini

Served with a Peach Salsa & Fresh Mint

Sautéed in Garlic, Fresh Herbs & White Wine finished with Lemon Butter & served with a Bread Stick

Stuffed with Ricotta, Garlic & Onion, Pan Seared, served in a Marsala Gravy & topped with Parsley

Sumac Rubbed, Grilled & served with Madeira Onions, Medjool Dates & Pomegranate Molasses

Hummus, Baba Gannoush, Lemon Orzo Salad with Feta, Marinated Olives & Grilled Flat Bread

House made Lamb Sausage served with Tzatziki, Piquillo Peppers, Fennel Salad and Flat Bread

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

Tossed in a Sage Cream with Fig Vin Cotto and topped with Crushed Pistachios

Ribbon Pasta in Traditional Tomato, Veal, Pork and Beef Ragu topped with Parmigiano Reggiano

Panko Encrusted Layers of Eggplant, Spinach & Ricotta, Baked and Topped with Mozzarella & a roasted Tomato sauce

Shrimp Sautéed with Garlic, Bell Peppers & Tomatoes over Mascarpone Polenta with an Herb Cream

Whole Branzino Deboned & Flash Fried over Potato Purée with Ratatouille finished with Roasted Red Pepper Reduction

Za’atar Rub, Seared Rare & served with a Lemon Orzo Salad, Caramelized Onions, Arugula & a Blood Orange Balsamic

Panko Encrusted, Pan Fried and served with Parmesan & Mushroom Risotto, Asparagus & a Lemon Brown Butter

Seared & served with a Fingerling Potato, Eggplant & Squash Medley, a Sun-dried Tomato Oil & Crispy Prosciutto

Seared & Served over a Parmesan Risotto & topped with Spinach, Roasted Mushrooms & Lemon Brown Butter

Pan-fried Chicken Breast served over Ricotta Gnocchi tossed with Confit Boneless Chicken Thigh, Gorgonzola Cream, Brussel Sprouts & Fresh Basil

Veal Medallions Sautéed & Broiled with Prosciutto & Caramelized Onions & served over Polenta with a Marsala Sauce

Served with Pommes Frittes, Broccolini, & the Chef’s Special Sauce