11.07.25
Chef’s Tasting
Amuse
Squash Bisque
Spaghetti Squash, Chili Oil
Famille, Moutard Brut, Blanc de Blancs, France
First
Tagliatelle
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Roasted Habanada Peppers, Lemon Chili Breadcrumbs,
Parmesan
Domaine Laporte, Le Bouquet, Sauvignon Blanc, France
Second
Almond Crusted Flounder
Double Starr Farms Delicata Squash, Spoon Bread,
Saffron Honey, Sauce Soubise
Muga, Blanco, Rioja, Spain
Third
Black Angus Coulette
Roasted Cauliflower, Blistered Shishito Peppers,
Carrot Puree, Beef Demi
Bedrock, Syrah, Sonoma CA
Dessert
Apple Bread Pudding
Candied Almonds, Vanilla Ice Cream,
Spiced Anglaise
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,
Haus Marinara
-13-
Ozark Forest Mushroom Salad
Frisee, Terrell Creek Farm Goat Cheese,
Toasted Local Pecans, Warm Bacon Vinaigrette
-16-
Braised Beef Chuck Empanadas
Black Bean Puree, Tomato Salsa,
Sour Cream, Cotija Cheese
-16-
Hot Wings
Amish Chicken Wings, Haus Fermented Hot Sauce
-15-
Smoked Fish Dip
Pensacola Wahoo, Focaccia Crostini
-10-
Tagliatelle
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Roasted Habanada Peppers,
Lemon Chili Breadcrumbs, Parmesan
-37-
Almond Crusted Flounder
Double Starr Farms Delicata Squash, Spoon Bread,
Saffron Honey, Sauce Soubise
-46-
Black Angus Ribeye
Russett Sweet Potato Mash, Baby Bok Choy,
Beef Demi
-60-
Desserts
Dark Chocolate Pot De Crème
Ancho Chili Pepper Whipped Cream, Cocoa Nibs
-13-
Farmhaus Crostada
Gala Apples, Grandma’s Homemade Vanilla Ice Cream, Caramel Foam
-12-
Paw Paw Profiterole
Forest Keeling Paw Paw Cream, Haus Honeycomb,
Vanilla Whipped Cream
-14-
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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