Muse Restaurant & Wine Bar
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Intimate Mediterranean-Inspired Dining
valutazione
Recensioni
fotografia
menù
An Assortment of Cheese served with Fig Jam, Apricot Chutney, Mixed Nuts and Bread
Tossed with a Blood Orange Vinaigrette & Toasted Pistachios & topped with Seared Manchego Cheese
Served with Goat Cheese, Peaches and a Sherry Vinaigrette
Grilled Shrimp served with Cucumber, Tomatoes, Kalamata & Green Olives, Charred Green Onion, Pickled Red Onion, & Greek Vinaigrette topped with Feta Cheese
Served with Arugula, Capers, Champagne Mustard, Lemon Mosto Oil & Crostini
Sautéed with Shallots, Herb Garlic Pimento Butter, & Grilled Bread
Sautéed with Lemon, Capers & a Garlic Herb Butter
Tossed with Shallots, Scallions, Lemon Zest, & Parsley & served with Crostini
Sumac Rub, Madeira Onions, Medjool Dates & Pomegranate Molasses
Hummus, Baba Gannoush, Cucumber, Feta, & Onion Salad, Assorted Olives, & Flat Bread
Housemate Lamb Sausage Served with Tzatziki, Piquillo Peppers, Orzo Salad and Flat Bread
Tossed with Pancetta, Peas, Roasted Garlic, Egg & Parmesan. We Have Gluten Free Penne Pasta Available
Tossed with Cherry Tomatoes & a Pistachio Pesto. We Have Gluten Free Penne Pasta Available
Ribbon Pasta in Traditional Tomato, Veal, Pork and Beef Ragu topped with Parmesan. We Have Gluten Free Penne Pasta Available
Breaded, Fried & Topped with Marinara, Mozzarella, & Basil & served over House-made Spaghettini
Seared & Served over Mascarpone Polenta with a Shrimp Broth with Tomatoes, Capers & Peppers
Whole Fish Deboned and Flash Fried Served with a Mascarpone Polenta Cake and with Tomatoes and a Lemon Oregano Brown Butter
A Fresh Selection prepared the Chef's Way
Seared & Served with Parmesan Risotto & a Bacon & Onion Gastrique Garnished with Basil
Grilled & Served with Italian Dirty Rice of Sausage, Artichokes & Olives & an Apricot Balsamic Glaze
Grilled & served with Pommes Frites, Vegetable du Jour & a Garlic, Shallot and Herb Butter
With Strawberry Sauce
With a Blueberry Coulis
With Walnuts & Cream Cheese Icing
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
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