MENU

SALADS & STARTERS 

Soup du Jour      7 

Bruschetta      8 

Chef’s Cheese Plate      15 

Bibb Lettuce Salad     8 

With Gorgonzola Cheese, Almonds, Rosemary & Sherry Vinaigrette

Spinach Salad     11

With Prosciutto, Roasted Pears, Pecorino Romano, and Vin Cotto

Seared Manchego Cheese & Baby Arugula Salad    11

Dressed with a Blood Orange Vinaigrette & Garnished with Pistachios 

Beet Salad   11

Roasted Beets, chilled & served with Herb Mascarpone & Micro Greens

Prince Edward Island Mussels      10

Sauteed with Chorizo, Pequillo Pepper, Parsley & a Sherry Broth

Grilled Calamari      10

Tossed with Olive Oil, Lemon, Espelette & Basil

Merguez Sausage     10 

Grilled Lamb Sausage Served with Red Peppers, Fennel, Radish, Tzatziki & Harrisa

Sweetbreads       11

Fried and served over Cauliflower Puree, with Brussel Leaves & an Armini Cherry Agro Dolce

Shrimp      11

Seared and served over Squid Ink Pasta Pearls & topped with Fried Leeks

Grilled Duck Breast       12

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

Meze Platter      12

Hummus, Cucumber Salad, Baba Ganoush, an Assortment of Spanish Olives & Housemade Grilled Flatbread

ENTREES

Basil Gnudi      18

House Made & Tossed with Butternut Squash, Roasted Beech Mushroom, Pea Tendrils & Brown Butter

Tagliatelle Bolognese     17

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

Penne Parmigiano     19

Tossed with Garlic & Parmigiano Reggiano with a Choice of Grilled Shrimp or Chicken

Local Shrimp       19

Seared & Served with Chorizo, Tomatoes, Shallots, Garlic, & Basil over Mascarpone Polenta

Catch of the Day

A Fresh Selection prepared the Chef’s Way

Tilefish      24

Seared & Served over a Sofrito of Fingerling Potatoes, Green Beans, & Pickled Fennel

Crispy Sea Bass      28

Whole Fish deboned, Lightly Fried, & Served over a Mixed Bean Ragu with

Wilted Spinach, Capers & a Pepperonata

Cacciucco      24

Tuscan Stew of Shrimp, Mussels, Scallops, & Fish tossed with Oregano, Red Pepper, Garlic, Tomatoes, & Wine

Scallops      26

Seared & served with Farro with Oven Roasted Tomatoes, Kale & Yellow Squash with a Balsamic Reduction

Pork Chop    29

Grilled & served with Roasted Mushrooms, Cipollini, &  Brussel Sprouts with Polenta and a Sage Jus

Rib-Eye Steak     27

12 Oz. Cut, Grilled & Served with a Garlic & Pancetta Sauce, Potato Puree & Seasonal Vegetable

Veal Scaloppini     26

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

SIDES  ~  7

Braised Eggplant with Garlic & Oregano    ~    Polenta

Sauteed Lacinato Kale    ~   Seasonal Vegetable

 

MUSE DESSERTS

Dark Chocolate Torta

with Espresso Whipped Cream 

8

Chiffon Cake

Topped with a Honey, Orange & Pistachio Sauce

Served with Lavandar Gelato

8

Zabaglione

Traditional Italian Custard served with Apricot G;azed Berried & Anise Biscotti

8

Rustic Tart

Baked with Mascarpone & Seasonal Fruit in an Almond Crust

8

The Gelato Trio

A Selection of three Homemade Gelatos

7

Chef's Selection of Cheeses

Served with Dried Fruit, Nuts & Local Honey

15

French Press Coffee 8

Espresso 4

Cappuccino 5