Last night we added a new dessert of fresh mozzarella made with vanilla, rose compressed rhubarb, whey foam, wild sorrel, orange, lemon emulsion.
With two weeks under our belts here at a(MUSE.) things are really coming together. We know that we have a lot of growing to do as any new business does but we have a lot of people that care about the product that we are producing and the seamless guest experience that we are trying to create. We understand that this style of progressive mid-atlantic cuisine where small tasting plates are the focus is not for everybody. I have created a menu that I want to share with the guest with the goal 100% being the smiles of many different customers face. We hope to inspire and a(MUSE.)