03.23.26
Chef’s Tasting
First
Hand-Rolled Beet Cavatelli
Ozark Forest Lions Mane Mushrooms, Parmesan
Morisfarms, Costa Toscano, Vermentino, Massa Marittima, Italy
Second
Candy Crack Pork Belly
Roasted Baby Bok Choy, Cauliflower Puree, Chili Garlic Crunch
Laurent Perrachon, Vieilles Vignes, Macon Village, France
Third
Coriander Crusted Gulf Yellowfin Tuna
Charred-Grilled Romanesco Tossed in Chimichurri,
Parsnip Puree
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Beef
Beef Fat Roasted Carrots, Smoked Cippolini Onions,
Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Apple Cake
Vanilla Ice Cream, Drunken Caramel
Dehydrated Apples
Pre-Fixe -143-
Add Wine Pairings -59-
A La Carte
Gulf Yellowfin Tuna Cubes
Greg’s Ponzu, Passenger Chili Crisp,
Haus Furikake
-19-
Tuna Dip
Haus Lavash, Ichimi Togarashi, Chili Oil
-11-
Chicken Liver Mousse
Raisin Mustarda, Haus Lavash
-11-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Bao
Citrus-Ginger Pork Belly, Ssamjang, Kimchi,
Ginger & Palm Sugar Pickled Carrots,
-15-
Ozark Forest Mushroom Salad
Hearty Greens, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Beef Carpaccio
Focaccia Crostini, Shallots, Preserved Lemons,
Red Wine Vinaigrette
-14-
Beef Brochettes
Red Wine Marinated Tenderloin, Haus Focaccia
-21-
Coriander Crusted Gulf Yellowfin Tuna
Charred-Grilled Romanesco Tossed in Chimichurri,
Parsnip Puree
-48-
Filet Mignon
Creamy Local Polenta,
Beef Fat Roasted Carrots, Beef Demi
-67-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Pecan Financier
Candied Pecans, Vanilla Ice Cream, Drunken Caramel
-13-
Chocolate Frozen Mousse
Genoise Cake Crusted, Strawberry Jam,
Dehydrated Vanilla Meringue
-14-
Brew for the Kitchen Crew! -4-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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