Muse in the Harbor brings fall dishes onto their menu to incorporate fresh, in-season ingredients as well as put a unique spin on classic meals. New menu items include:
Appetizers
Fall Apple Salad 14
Frisée lettuce tossed with Granny Smith apples, sunflower seeds, smoked Gouda, Craisins and smoked salmon “bacon” with blood orange marmalade Caesar on Gruyere cheese bread pudding
“Beet –n- Sweet” Carpaccio Salad 14
Grilled, thinly sliced beets and sweet potatoes stacked with organic baby arugula, goat cheese, toasted pine nuts and local honey balsamic gastrique
“Uptown” Lobster Pot Pie 20
Butter-poached lobster loaded wit season vegetables served in a sherry béchamel with a puff pastry lid
“Blowfish –n- Chips” 18
Fried blowfish tails tossed in a sweet Asian chili sauce served over sticky rice with smoked tartar sauce and sweet potato “chips”
Entrées
Jumbo Shrimp “Casino” 30
Served on charred scallion and white cheddar grits with shaved fennel and tomato confit topped with Prosecco butter
The “Grecian Muse” Chicken 24
Lightly breaded chicken cutlet served with Kalamata olive and roast vegetable orzo topped with baby arugula chop salad and lemon feta tzatziki
Tilapia Wienerschnitzel 26
Lightly breaded, pan-fried tilapia with pancetta Parmesan spaetzle topped with artichoke tomato chop salad with Marsala reduction
“Thanksgiving Meatloaf” 27
Grilled turkey meatloaf filled with Craisins and roasted carrots served with pumpkin sage “stuffing” topped with fried onions and cranberry demi
Mushroom Parmesan 24
Breaded and pan-fried button and portabella mushroom pate topped with tomato sauce and mozzarella
Vino Braised Boneless Short Ribs 28
Served on pumpkin sage polenta and “drunken” collard greens with port-spiked demi
Pan Seared Atlantic Salmon Scallopini 29
Served alongside roasted Brussels sprouts, grilled bacon and fried fingerling potato hash with whipped cauliflower
