Crab Benedict
crab-bone marrow hollandaise, liquid egg yolk
Chickpeas
brown butter hummus, pickled and fried chickpeas
Shaved Foie Gras
festina peche granita, honeysuckle honey yogurt, bull brier, ts smith peaches
festina peche
Warm Blue Crab
smoked bone marrow, grilled zucchini, toasted oats
namaste
Whole Grain Mustard Cavatelli
yellow chanterelles, rabbit sausage, ranch ricotta
60 min.
Grass Fed Beef
grilled ribeye, chicken fried & kimchi honey glazed tripe, tamarind bbq cheek
tomatoes, watermelon, sea bean salsa verde
61 min.
Powdered Kinderhook
sheep's milk cheese
beach plum sorbet, sheep sorrel
tweason'ale
Yeasted Vanilla Cake
white chocolate frozen yogurt, bennett blueberries, IBA caramel
indian brown ale
This is the dinner from our most recent Dinner and a Workshop with Hari Cameron and his team at a(muse) in Rehoboth Beach, DE. The collaborative process allows for ideas to be connected and combinations to be explored. All beverage pairings were beers from Dogfish Head. These are seriously delicious brews. You may not get to taste our food but you should definitely seek out these beers.
Years Past
