12.11.25
Chef’s Tasting
Amuse
Bisque
Scharf Farms Flamenco Peppers & Lobster,
Passenger Chili Crisp
Famille, Moutard Brut, Blanc de Blancs, France
First
Carbonara
Hand-made Tagliatelle, Haus Tasso ham,
Kale, traditional egg yolk folded, Parmesan
Morisfarms, “Costa Toscano”, Vermentino, Massa Marittima, Italy
Second
Pan Roasted Tautog
Honey-glazed Hakurei turnips, spoonbread,
sauce Soubise, pan jus
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Third
Mark Schewe Coulette
Delicata squash, smoked Cipollini onion,
White sweet potato puree, Beef Demi
Bedrock, Syrah, Sonoma, CA
Dessert
Apple Bread Pudding
Pecans, Spiced Anglaise,
Dehydrated Apple Chip
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Bisque
Scharf Farms Flamenco Peppers & Lobster,
Passenger Chili Crisp
-11-
Cheesy Bread
Marcoot Jersey Garlic & Herb cheese curds,
sun-dried tomato olive oil
-13-
Ozark Forest Mushroom Salad
Toasted Missouri pecans, Prairie Fruits Creamery Chèvre, warm bacon vin
-16-
Smoked Turkey Hearts
Raisin Mostarda
-10-
Turkey-Nadas
Classic turkey pot pie
-15-
Pan Roasted Tautog
Honey-glazed Hakurei turnips, spoonbread,
sauce Soubise, pan jus
-49-
Carbonara
Hand-made Tagliatelle, Haus Tasso ham,
Kale, traditional egg yolk folded, Parmesan
-38-
Turkey Cordon Bleu
Haus ham, Swiss cheese,
Duxelle soubise, purple cauliflower, turkey jus
-48-
Mark Schewe Coulette
Russett & Sweet potato mash, bok choy,
beef demi
-57-
Desserts
Dark Chocolate Pot De Crème
Ancho chili whipped cream, Cocoa Nibs
-14-
Apple Crostata
smoked apple butter honey drizzle, vanilla ice cream
-12-
Pumpkin Profiterole
Pumpkin Pie cremé, candied Pepitas, pumpkin jelly,
Vanilla Whipped Cream
-13-
Brew for the Kitchen Crew! -4-
Menu changes frequently
-
Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
-