Muse Restaurant

olives, tomatoes, country bread croute, parmesan croustade

pancetta, spicy chile dressing and fried artichoke heart

with the Evening's Vinaigrette

tomatoes, local country ham and almonds

anise sauce, baby spinach, prosciutto and cashew vinaigrette

ginger, orange scented sherry vinaigrette and chile sauce

coconut milk, soy glaze, ginger-chile gastrique

truffle oil, bacon and a leek cream

basil, olive oil and balsamic glaze

with Poached Quail Egg aïoli, Provence olives and braised tomatoes

served with port soaked cherries, cashews and petite toasts

lobster studded twice baked potatoes

Vidalia onion Tart Tatin, bleu cheese, bordelaise sauce

gnocchi, locally grown baby spinach, grilled German Johnson tomatoes

local lima bean and yellow corn agnolotti, truffle oil, Swiss chard, natural reduction

veal, tomatoes, garlic and shaved Parmigiano Reggiano

with Parmesan Polenta wilted greens and tomato basil butter sauce

caramelized mission figs, herbed pasta, pine nuts, red wine gastrique

garlic, white wine, olive oil, parmesan and parsley

Parisian potatoes, baby bok choy, tomatoes fennel

polenta, creamed spinach, calamari sauce

pasta au gratin, mild jalapeño-cilantro aïoli