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