Muse Restaurant

82 Society St, Charleston, SC 29401

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Soup du Jour


Chef's Cheese Plate

Baby Arugula Salad

Dressed with a Blood Orange Vinaigrette, served with Seared Manchego Cheese & Garnished with Pistachios

Roasted Baby Beets

Served with Nutmeg Creme Fraiche, Toasted Walnuts & a Balsamic Glaze

Bibb Lettuce Salad

With Honey Crisp Apple Slices, Gorgonzola Cheese, Crispy Farro, & Sherry Vinaigrette

Kale Caesar Salad

Tuscan & Red Russian Kale tossed with White Anchovy, Black Pepper, Parmesan & Garlic Croutons

Tuna Crudo

Ahi Tuna tossed with Tomatoes, Cucumber, Pickled Fennel, Croutons, & a Tomato Ginger Vinaigrette

Sweetwater Mussels

Sauteed with White Wine and Roasted Roma Tomatoes with Saffron Orzo

Grilled Calamari

Tossed with Olive Oil, Lemon, Espelette & Basil

Merguez Sausage

House Made, Grilled Lamb Sausage Served with Red Peppers, Fennel, Radish, Tzatziki, Harrisa & Flat Bread

Grilled Duck Breast

Rubbed with Sumac & Served with Medjool Dates, Madeira Onions & Pomegranate Jus

Meze Platter

Hummus, Baba Ganoush, Cucumber, Feta & Pepperoncini served with Housemade Grilled FlatBread

Duck Egg Carbonara

Bucatini tossed with Pancetta, Duck Egg, Cream, Arugula and Duck Cracklings

Tagliatelle Bolognese

House Made Ribbon Pasta in a Traditional Veal, Pork, and Beef Ragu topped with Parmesan

Local Shrimp

Seared & served over Mascarpone Polenta with Tomatoes, Chorizo, Capers & Peppers

Catch of the Day

A Fresh Selection prepared the Chef's Way

Crispy Sea Bass

Whole Fish deboned, Flash Fried & served with a Lentil Hummus, Fried Spinach and a Yogurt Vinaigrette


Stew of Shrimp, Mussels, Scallops, & Fish tossed with Saffron, Garlic, Tomatoes, & Wine over Orzo


Grilled and served with Fingerling Potato Hash, the Chef's Vegetable and a Romesco Sauce


Seared and served with a Hazelnut Cream Puree, Farro, and Sauteed Kale

Rib-Eye Steak

12 Oz. Cut, Grilled & Served with a Salsa Verde, Fennel Gratin & Seasonal Vegetable

Lamb Chops

Grilled & Served with Mint Peperini, Watercress, Dried Figs and a Lemon Puree

Rabbit Confit

Served with Sauteed Beet Greens, Golden Lentils, and a Dijon Sorghum Glaze

Veal Scaloppini

Sauteed in a White Wine Sauce with Garlic, Oregano, Shallots, Tomatoes & Picholine Olives over Polenta

Fingerling Potato Hash

Vegetable du Jour

Sauteed Kale

Fennel Gratin



Dark Chocolate Torta

With Espresso Whipped Cream

Panna Cotta du Jour

With Fresh Basil

Ricotta Cheesecake

With a Strawberry Coulis

Salted Caramel Budino

Traditional Italian Pudding served with Chocolate Biscotti Crumble

The Gelato Trio

Chef's Selection of Cheeses

Served with Dried Fruit, Honey & Assorted Nuts


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Disclaimer: Prices and availability are subject to change

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