09.07.26
Chef’s Tasting
Watermelon Gazpacho
Compressed Watermelon & Cucumber Relish,
Shrimp Chili Oil
Amelie & Charles, Crémant Blanc, Alsace France
Second
Cavatelli
Ozark Forest Lion’s Mane Mushroom,
Scharf Farms Sweet Corn, Baby Tomato,
Parmesan, Corn Velouté
Inama Soave Classico, DOC Vin Soave, Italy
Third
Coho Salmon
Roasted Butternut Squash, Spoonbread, Peri Peri
Laurent Perrachon, Vielles Vignes, Macon Village, France
Fourth
Black Angus Coulette
Roasted Patty Pan Squash, Smoked Cipollini Onions,
Butter Poached Chanterelle Mushrooms,
Sauce Soubise, Bone Broth Reduction
La Cuadrilla, Syrah, Santa Barbara, CA
Dessert
Blueberry Cobbler
Vanilla Ice Cream
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Bruschetta
Marinated Scharf Farms Tomatoes
Fresh Herbs
-13-
Summer Salad
Patty Pan Squash, Cucumber, Green Beans, Zucchini,
Sweet Peppers, Sweet Corn, Sicilian Eggplant, Pickled Beets,
Red Wine Vinaigrette, Marcoot Jersey Quark, Crostinis
-15-
Carpaccio
Mark Schewe Eye of Round, Capers,
Herb Salad, Cured Egg Yolk,
Red Wine Vinaigrette, Crostini
-17-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Roja,
Cotija Cheese, Crema
-17-
Red Grouper Collar
Chermoula Rub, Shakshuka Tomatoes and Peppers
-23-
Duroc Pork Chop
Spicy Stewed Peppers and Tomatoes, Cahokia Jasmine Rice,
Pork Jus
-47-
Coho Salmon
Roasted Butternut Squash, Spoonbread, Peri Peri
-48-
Mark Schewe Ribeye
Garlic Green Beans, Russet & Sweet Potato Mash,
Bone Broth Reduction
-69-
Desserts
Blueberry Cobbler
Rootbeer Ice Cream
-15-
Pear Tart
Bartlett Pears, Oat Crumble
-15-
Paw Paw Pudding
Forest Keeling Paw Paws, Vanilla Whipped Cream,
Haus Vanilla Wafer
-15-
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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