Muse Restaurant & Wine Bar Menu

Melted cheese with white wine served with toasted artisan bread, roasted cauliflower, and Granny Smith apples

Tossed with a blood orange vinaigrette, toasted pistachios, and mandarin oranges. Topped with seared manchego cheese.

Tossed with goat cheese, apples, dried cranberries, and candied walnuts with an apple cider rosemary vinaigrette

Roasted beets, chilled and served with burrata, sweet onion jam, and a cucumber and arugula coulis

Shrimp sautéed in nduja butter with capers, tomato, and fresh herbs

Sautéed in a tomato and red pepper broth with garlic, onion, and fresh herbs

Fried with pepperoncini served with Fra Diavolo sauce and lemon aioli

Raw Ahi tuna tossed with EVOO, capers, chives, and Aleppo. Served with crostini and tahini

Sumac rub, Madeira onions, medjool dates and pomegranate molasses

Hummus, baba gannoush, tomato and cucumber salad with feta and a sundried tomato, olive and artichoke tapenade, served with grilled flat bread

Housemade lamb sausage served with tzatziki, piquillo peppers, fennel salad, and flat bread

Stuffed with ricotta, garlic and onion, pan seared, served in a Marsala gravy, topped with parsley

Served over a Gorgonzola pumpkin purée with a mushroom ragu and candied pepitas * add grilled chicken or shrimp for $8

Ribbon pasta in traditional tomato, veal, pork, and beef ragu topped with Parmesan *gluten free penne pasta available

Fried eggplant baked with layers of roasted tomato sauce, burrata, and Parmesan

Shrimp sautéed with garlic, bell peppers and basil served over mascarpone polenta with a spiced orange butter

Whole fish deboned, flash fried, and served over succotash of butter beans, corn, okra, and butternut squash with a salsa verde and apricot glaze

A fresh selection prepared the chef’s way

Seared and served over a spinach and sun dried tomato risotto finished with an Italian salsa verde

Sautéed and broiled with prosciutto and served with wilted spinach over polenta with a sage Marsala sauce

Served with pommes frites, the vegetable of the day, and the chef’s special sauce

Pan seared and served with Greek lemon potatoes and roasted broccolini, finished with a tomato basil relish

Grilled chicken breast and confit boneless chicken thigh served over gnocchi with a cauliflower and Gorgonzola cream topped with grilled shaved Brussel sprouts

With pepita brittle

With chantilly cream and salted caramel

Layers of ladyfingers, pistachio mascarpone, pomegranate liqueur, and molasses