Although it was not on our menu for the evening, our sit-down meal began with this tuna tartare with feta and a poached quail egg on top. The mix of textures was delightful, and the dish was elegantly composed. Compare the photo above with this image of the Lobster Spring Roll I chose as an appetizer at the White Barn Inn, a sister property of the Vanderbilt Grace, and you'll detect some of the differences between Chef Cartwright's northern hot spot and this new venture.
"It's always nice to have different restaurants," Cartwright said, explaining that Muse is "a little more serious than the White Barn. White Barn is very whimsical," he said, while his Newport restaurant is "more big city." True epicures will want to include both on their dining bucket lists.
