The booth is located in front of our restaurant at 418 S. Washington Ave.

Chef Greg Reyner was a guest on the Fox-2 Morning Show this past week to promote the event. You can see his guest appearance at the following link: http://www.myfoxdetroit.com/dpp/morning_by_day/thursday/Cafe-Muse-Makes-Popular-Chicken-Salad

One of the farms that we are currently working with is the Royal Oak Community Farm, located less than one mile from the restaurant. The farm is a non-profit that uses local volunteers to help maintain the crops.

We also continue to work with Michigan Micro Farms, located in Chesterfield Township. Their mission is to de-revolutionize the entire farming system on a micro level by allowing anyone total control over the produce they eat.

We feel this will have both an economical and environmental impact on our community. It’s important to strengthen the local economy as much as possible especially in the current environment. Plus everyone, including local businesses, need to reduce their carbon footprints. Working with local farms eliminates the need to ship produce throughout the country and most importantly, the produce is fresher because of it.

Some featured items include braised short ribs with roasted asparagus and homemade rustic spätzle, pan seared scallops with “acquerello” risotto and saffron infused butter, and triple mushroomed prime rib eye with truffled sea salt and porcini dust topped with boursin exotic mushrooms.

Any of these, or other dishes on the menu, can be paired with one of the many selections from our new wine, beer or cocktail menus. Stop by and speak with Christian, our evening manager and wine specialist.

To view our entire menu click here!

Reservations suggested at 248-544-4749.

Some featured items include braised short ribs with roasted asparagus and homemade rustic spätzle, pan seared scallops with “acquerello” risotto and saffron infused butter, and triple mushroomed prime rib eye with truffled sea salt and porcini dust topped with boursin exotic mushrooms.

Any of these, or other dishes on the menu, can be paired with one of the many selections from our new wine, beer or cocktail menus. Stop by and speak with Christian, our evening manager and wine specialist.

To view our entire menu click here!

Reservations suggested at 248-544-4749.

One of the farms that we are currently working with is the Royal Oak Community Farm, located less than one mile from the restaurant. The farm is a non-profit that uses local volunteers to help maintain the crops.

We also continue to work with Michigan Micro Farms, located in Chesterfield Township. Their mission is to de-revolutionize the entire farming system on a micro level by allowing anyone total control over the produce they eat.

We feel this will have both an economical and environmental impact on our community. It’s important to strengthen the local economy as much as possible especially in the current environment. Plus everyone, including local businesses, need to reduce their carbon footprints. Working with local farms eliminates the need to ship produce throughout the country and most importantly, the produce is fresher because of it.

For the first segment Greg prepared a traditional English trifle. This is a dessert made with pound cake, fresh Michigan berries and crème anglaise. The link to the segment and recipe can be found at: http://www.myfoxdetroit.com/dpp/mornings/cooking_school/cafe-muse%27s-english-trifle-with-creme-anglaise

In the second segment he prepared a rib-eye with a sauce ammoglio and a Michigan produced salad with a homemade vinaigrette. We were also joined by David Baldwin from the Royal Oak Community Farm to talk about their non-profit farm located a mile from the restaurant. We feature some of their produce in our current dinner menu. The link to the segment can be found at: http://www.myfoxdetroit.com/dpp/mornings/recipes/italian-style-steak-20100705

Café Muse is now open for dinners, Wednesday through Saturday 5pm-10pm. Call 248-544-4749 for reservations.

Some of the featured items include braised short ribs with roasted asparagus and homemade rustic spätzle, pan seared scallops with “acquerello” risotto and saffron infused butter, and triple mushroomed prime rib eye with truffled sea salt and porcini dust topped with boursin exotic mushrooms.

Any of these, or other dishes on the menu, can be paired with one of the many selections from our new wine list.  Stop by and speak with Christian, our evening manager and wine specialist.

To view our entire menu click here!

Reservations suggested at 248-544-4749.

We feel this will have both an economical and environmental impact on our community. It’s important to strengthen the local economy as much as possible especially in the current environment. Plus everyone, including local businesses, need to reduce their carbon footprints. Working with local farms eliminates the need to ship produce throughout the country and most importantly, the produce is fresher because of it.