September 30, 2024

Muse Bar + Bistro in Clermont Showcases a Fusion of Peruvian and Latin Treats

5 min read| Published On: September 30th, 2024|

By Cindy Peterson

Muse Bar + Bistro in Clermont Showcases a Fusion of Peruvian and Latin Treats

5 min read| Published On: September 30th, 2024|

A 25-year-old entrepreneur from the Dominican Republic has transformed a South Lake County hotspot by incorporating unique flavors that can’t be found anywhere else.

Leddys Ynchausti’s MUSE Bar + Bistro in Clermont offers a unique dining experience with a vibrant fusion of Peruvian, Caribbean and Latin flavors. 

Originally an American-Mediterranean restaurant, MUSE now offers a diverse array of dishes that are a tribute to Leddys’ Latin roots, with a particular emphasis on Peruvian cuisine. 

Leddys purchased the restaurant a year ago and gave the place a quick facelift, including new floors and a refreshed bar area. 

“We wanted to add our own touch, and I think it’s turned out great,” she says, referring to the inviting patio and cozy interior.

Leddys began her career as a social media manager in the Dominican Republic but was looking for a better opportunity to expand in the United States.

“We didn’t know exactly where to invest, but we fell in love with this place after months of searching,” she says. “My mom helps me, but she travels back and forth from here and the Dominican Republic.” 

The MUSE Bar + Bistro menu blends her cultural heritage with contemporary tastes. 

“We wanted to bring more flavor to the menu, something that reflected our culture,” Leddys says. 

The result is a menu that marries traditional Latin ingredients with innovative culinary techniques.

Kick off your meal with an enticing starter such as the Pork Belly with a bold peanut sauce and Korean BBQ, or the Yuqita Bites, a crispy yucca delight paired with a harmonious Huancaína sauce. Another favorite is the BBQ Chicken Bites, where boneless chicken thighs are perfectly glazed with a house-made BBQ sauce that delivers a smoky, tangy experience that leaves a lasting impression.

For those who enjoy a more traditional start, the refreshing Av, Mi Amor! ceviche blends avocado and traditional Peruvian elements in a coconut sauce that dances on the palate.

owner, Leddys Ynchausti

For a creative twist on ceviche, try the Las Esferas del Dragón featuring lightly fried balls of seafood that are crispy on the outside and tender inside.

The MUSE Truffle Burger is a standout. It features a signature beef blend topped with truffle aioli, caramelized onions and a decadent house-made sauce, all nestled in a brioche bun. The Aloha Burger, another popular choice, offers a tropical twist with grilled pineapple and cheddar cheese.

For those seeking a lighter option, the Colossal BLT Sandwich delivers with layers of crispy bacon, fresh lettuce and ripe tomatoes elevated by the addition of a bright lemon aioli. In the mood for something with a bit more zest? You must try the MUSE Tacos, which offers a choice of blackened or grilled fish, shrimp, or veggie filling wrapped in soft corn tortillas and garnished with vibrant, fresh toppings.

For entrees, consider the Lomo Saltado, a classic Peruvian dish featuring tender strips of beef stir-fried with onions, tomatoes and soy sauce served alongside fries and rice—a comforting and satisfying choice.

Seafood lovers will enjoy the Caserola Marina, which combines calamari, shrimp and mussels in a rich, tomato-based sauce. Another standout is the Chaufa, a Peruvian-style fried rice dish that blends aromatic soy sauce with a choice of protein that offers a satisfying balance of savory and umami flavors.

The Cajun Shrimp Pasta is a fusion of flavors, with pan-seared shrimp and al dente pasta tossed in a creamy, spicy Cajun sauce, while the Princess Diana Grilled Churrasco offers a regal experience with a perfectly grilled skirt steak served with sautéed vegetables and your choice of tostones or fried yucca.

A visit to MUSE wouldn’t be complete without indulging in one of their dessert cocktails, such as the Chocolate Martini or the Wine Milkshake.

In addition to its food, MUSE is known for its impressive drink menu. The restaurant offers a wide selection of champagne cocktails, piscos, mojitos, and other classic drinks.

Lettys, who juggles various roles from cooking to marketing, takes pride in the fact that everything at MUSE is made from scratch. 

“It’s tough, but I like it because it keeps me alert and focused,” she says, adding that the restaurant has been well received by the local community, particularly during the busy snowbird season.

Lettys is already working on a new menu, filled with even more creative ideas, so be on the lookout for new specials.  

Recipes

Meltdown Burger

  • 4 oz ground beef
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. garlic powder (optional)
  • 1/4 tsp. onion powder (optional)
  1. In a bowl, combine the ground beef with salt, pepper, garlic powder, onion powder.
  2. Shape the meat mixture into a ball, then gently press it into a flat, round patty.
  3. Heat a skillet or grill over medium-high heat.
  4. Cook the patty until it reaches your desired level of doneness.
  5. Add desired toppings such as tomatoes, cheese, bacon, pickles, onions, melted nacho cheese, and with a large wood skewer, place one fried Provolone cheese or fried Yucca filled with cheese on top.

Salmon Peruvian Eggrolls

  • 1/2 roasted red bell pepper
  • 2 eggrolls wrapper
  • Smoked Salmon
  • Chives (to taste)
  • Salt & Pepper (to taste)
  • Mayonnaise
  • Vegetable oil for frying
  1. Chop the smoked salmon.
  2. Chop the roasted bell peppers and the chives.
  3. Mix all the ingredients.
  4. Place a spoonful of filling in the center of each egg roll wrapper.
  5. Fold and roll tightly, sealing the edges with water.
  6. Heat oil in a pan over medium heat.
  7. Fry egg rolls until golden and crispy, about 2-3 minutes per side.
  8. Drain on paper towels.

Lomo Saltado

*Lomo Saltado is a popular Peruvian dish that blends Chinese and Peruvian flavors. It’s a stir-fry dish that features marinated strips of beef, tomatoes and onions, served with French fries and rice.

  • 4 oz (115g) beef tenderloin or sirloin, thinly sliced
  • 1/4 of a large red onion, cut into thick slices
  • 1/2 of a ripe tomato, cut into wedges
  • 1 clove garlic, finely minced
  • 1/2 Tbsp. soy sauce
  • 1/2 Tbsp. white wine vinegar
  • 1/4 tsp. ground cumin
  • 1 Tbsp. fresh cilantro, chopped
  • 1/4 cup cooked white rice, for serving
  • 1 Tbsp. garlic paste
  • 1/4 Tbsp. ginger paste
  • Fries
  • Salt & pepper to taste
  1. Marinate the beef.
  2. In a bowl, combine the beef strips with soy sauce, red wine vinegar, minced garlic or garlic paste, ginger paste, salt, and pepper.
  3. Fry potato slices until golden.
  4. Drain and set aside.
  5. Sear beef.
  6. In a large wok, heat 2 tablespoons of vegetable oil over high heat until it starts to smoke slightly.
  7. Add the marinated beef strips in batches (to avoid overcrowding), and sear them until browned.
  8. In the same pan, sauté onions.
  9. Add tomatoes and cook for 1 minute. 
  10. Add soy sauce, vinegar.
  11. Stir and cook for 1-2 minutes.
  12. Plate the fries, put the Lomo in the bed of fries, garnish the beef with cilantro, and serve with rice.
Photos: Cindy Peterson

One Comment

  1. Avatar
    Debbie October 3, 2024 at 7:05 pm - Reply

    I recently dined at Muse Bar & Bistro and unfortunately, my experience left much to be desired. None of the dishes we ordered lived up to our expectations. The appetizer, a mofongo with pork belly fat, lacked flavor and failed to impress. Our main dish, the Chaufa, was overwhelmingly dominated by the taste of soy sauce, overshadowing any other flavors. The pork belly fat in the dish was passable, but overall, the meal was disappointing.

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About the Author: Cindy Peterson

Originally from the small town of Berryville, Arkansas, Cindy has become a multimedia specialist in journalism, photography, videography, and video editing. She has a B.S. in Communications from the University of Central Arkansas and produces Style Magazine's Sports Hub Podcast and the Healthy Living Podcast. She also produces for Beacon College’s Telly Award-winning PBS show, “A World of Difference.” When she isn’t working, Cindy loves traveling the National Parks with her husband , Ryan, and son, David, photographing wildlife.

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