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Muse at the End
Hearts of Romaine, bacon, bleu cheese, heirloom tomato, gruyere bacon bread pudding, marsala gorgonzola dressing.
Baby greens, aged balsamic vinaigrette, pesto tossed tomatoes, feathered cucumbers, shaved pecorino romano.
Mission figs, arugula, whipped ricotta and prosciutto.
Yuzu curry sriracha aioli, cotija cheese.
Prince Edward Island mussels, prosecco butter sauce, grilled artichoke hearts, cured tomatoes, Gigante beans, and grilled crustinis.
Pomodoro sauce, pesto ricotta.
Scallions, cucumber, pickled ginger, sticky rice, avocado creme fraiche.
Corn and jalapeño fritters, lime and cotija cream, ancho powder, cilantro, shaved breakfast radishes.
Maple-glazed pork belly, celery apple butter, bacon, and shallot marmalade.
Shrimp, andouille sausage, creamy cheddar grits, and fried shallots.
Miso glazed bok choy and scallions.
Pan-seared local fish, pesto potatoes, prosecco beurre blanc, fennel, pea shoot salad, watermelon radish.
Whipped carrot ginger puree, avocado crème fraîche, pickled ginger, wasabi.
Lightly blackened salmon with Brussel sprouts and giganta bean hash with a cauliflower puree.
Lightly tempura pan-seared chicken dijonnaise sauce, gnocchi, and asparagus.
Coconut jasmine rice, curry and lime chickpeas with sauted king mushrooms.
Grilled 12 oz. bone-in pork chop, muse apple butter sauce, polenta fries, and haricot verts.
12 oz. New York strip with a demi-glaze and chimichurri roasted potatoes.
8 oz. black Angus burger, toasted on a brioche bun, lettuce, tomato, onion, and pickle; choice of cheese: American, Swiss, gorgonzola, or cheddar. Mushrooms 2 pieces grilled onions 2 pieces bacon 2 pieces side salad 2 pieces sweet potato fries 2 pieces.
Campanelle pasta sautéed spinach, lemon garlic cream, shaved pecorino romano.
Done simple? but done well. Whipped potatoes and grilled spring vegetable ratatouille.
Done simple? but done well. Whipped potatoes and grilled spring vegetable ratatouille.
Done simple? but done well. Whipped potatoes and grilled spring vegetable ratatouille.
Menu for Muse at the End provided by Allmenus.com
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