Our Menu
We believe flavor is deeply intertwined with memory.
At MUSE, our menu is a refined reflection of the modern European flavours that shaped the childhoods of our Chefs in London and France. Each dish tells a story—rooted in tradition, elevated by creativity, and designed to celebrate the intersection of French technique and California’s produce.
We will do our best to accommodate your dietary preferences. Kindly let us know in advance so we can best prepared for your visit .
À La Carte
Winter
First Course
Brioche feuilletée with softened Bordier butter
Market lettuce & herbs dressed with white balsamic vinaigrette
Roast beets with a golden rasin purée & goat cheese sabayon
Hamachi with yuzu olive oil & Calabrian chili coulis
Tuna tartlets with red pepper gelée & avocado
Lobster in a pomme soufflé
Veal bonbons with sauce verte
Second Course
Creste di gallo with basil pesto
Winter squash mezzaluna with cocoa & sage
Saffron risotto, lobster & gremolata with lobster glace
Third Course
Eggplants with allium jus & tomato
Catch of the day with tarragon pistou & beurre blanc
Baby chicken with légumes & jus
Filet mignon with sauce Bordelaise
Rack of lamb ‘à la Provençal’ with sauce Solferino & mushroom purée
Fourth Course
Vanilla St. Honoré
Chocolate tart
Strawberry tart
Tiramisu
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Vanilla gelato
Rosewater gelato
Bitter chocolate sorbet
Mango & passion fruit sorbet