07.05.25
Chef’s Tasting
First
Tomato Gazpacho
Crispy Coppa, Truly Olive Oil
Famille Moutard Brut, Blanc de Blancs, France
Second
Charred Spring Onion Agnolotti
Ricotta, Tomato Cream, Shiso, Basil Oil
Muga, Blanco, Rioja, Spain
Third
Escolar & Lump Blue Crab
Scharf Farms Corn, Pan-Roasted Fiddlehead Ferns
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Mark Schewe Denver
Pan-Roasted Scharf Farms Patty Pan Squash, Conica Morels,
Carrot Puree, Bone Broth Reduction
Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA
Dessert
Strawberry Semifreddo
Blueberry Compote, Toasted Almonds, Chocolate Soil
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Haus Marinara
-13-
Chicken Liver Mousse
Haus Crostini, Raisin Chutney
-10-
Summer Salad
Local Squash, Green beans, Pickled Beets, Cucumbers,
Cherry Tomatoes, Terrell Creek Farms Goat Cheese,
Tomato Balsamic Vinaigrette, Focaccia Crostini
-15-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Salsa Roja
-16-
Halibut & Potato Croquettes
Boat House Tartar Sauce
-13-
Forged Farrotto
Local Chantrelle Mushrooms, Ozark Forrest Shiitake Mushrooms,
Janie’s Mills Soft Red Wheat Berries, Sauce Soubise
-28-
Fennel Sausage Tagliatelle
Scharf Farms Corn, Haus Tomato Sauce, Parmesan
-37-
Escolar & Lump Blue Crab
Scharf Farms Corn, Pan-Roasted Fiddlehead Ferns
-47-
Mark Schewe Blade Steak
Scharf Farms Green Beans, Russet Sweet Potato Mash,
Conica Morels, Bone Broth Reduction
-40-
Desserts
Chocolate Pot De Crème
Ancho Chili Whipped Cream
-13-
Peaches & Cream
Goat Cheese Cream, Candied Pecans,
Grandmas Vanilla Ice Cream
-14-
Strawberry Semifreddo
Blueberry Compote, Toasted Almonds, Chocolate Soil
-12-
Brew for the Kitchen Crew! -3-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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