10.17.26
Chef’s Tasting
First
Squash Bisque
Louisiana Crawfish Tails, Sunflower Seeds,
Shrimp Chili Oil
Gruet, Savage, Blanc de Blancs, Albuquerque, NM
Second
Cavatelli
Butternut Squash Pasta, Spaghetti Squash, Panchetta,
Toasted Almonds, Vegetable Velouté, Parmesan
Alois Lageder, Misto Mare Bianco, Alto Adige, Italy
Third
Cast Iron Roasted Golden Tilefish
Delicata Squash, Spoon Bread,
Sauce Soubise, Red Pepper Coulis
Laurent Perrachon, Vieilles Vignes, Macon Villages, France
Fourth
Black Angus Coulette
Clarified Butter Poached Ozark Forest Chanterelle Mushrooms,
Scharf Farms Chargrilled Broccoli, Celery Root Puree,
Bone Broth Reduction
Stolpman Vineyards, La Cuadrilla, Syrah+, Santa Barbara, CA
Dessert
Pawpaw Profiterole
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Candied Pecans
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Bruschetta
Marinated Scharf Farms Tomatoes, Country Loaf Crostini,
Fresh Herbs
-13-
Haus Focaccia
Mixed Olives, Porchetta di Testa, EVOO
-21-
Harvest Salad
Summer Squash, Cucumber, Eggplant, Grilled Okra,
Green Beans, Marconi Sweet Pepper, Tomatoes, Tomato Vinaigrette, Marcoot Jersey Quark, Lavash
-15-
Ozark Forest Mushroom Salad
Shitake & Oyster Mushrooms, Fresh Chèvre,
Hearty Mixed Greens, Toasted Pecans,
Haus Bacon Vinaigrette
-20-
Smoked Pork & Black Bean Empanadas
Black Bean Puree, Haus Salsa Roja, Cotija Cheese, Crema
-17-
Spanish Octopus
Chargrilled, Bok Choy, Jasmine Rice,
Ginger Scallion Sticky Sauce
-28-
New Orleans Barbecue Shrimp
Creamy Local Polenta, Haus Knackwurst,
NOLA BBQ Butter
-23-
Confit Culver Duck Leg
Green Beans, Raisin Mostarda,
Celery Root Puree
-40-
Cast Iron Roasted Striped Bass
Delicata Squash, Spoon Bread, Sauce Soubise,
Red Pepper Coulis
-48-
Black Angus Coulette
Scharf Farms Chargrilled Broccoli,
Russet & Sweet Potato Mash,
Bone Broth Reduction
-58-
Desserts
Caramel Pot De Crème
Scharf Farms Apples, Vanilla Whipped Cream
Candied Nuts
-16-
Pawpaw Profiterole
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Candied Pecans
-15-
Apple Crostata
Pawpaw Ice Cream, Apple Caramel
-13-
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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