01.16.26
Chef’s Tasting
Amuse
Bisque
Double Star Farms Butternut Squash, Ginger,
Passenger Chili Crisp
Famille, Moutard Brut, Blanc de Blancs, France
First
Tagliatelle
Hand-made Pasta, Haus ham
Ozark Forest Lion’s Mane Mushrooms
black garlic cream, Parmesan
Arnaud Lambert, Midi, Saumur Blanc, France
Second
Sheepshead
Baby Bok Choy, spoonbread
Sauce Soubise, carrot beurre monte
Marietta Cellars, OVR, Cabernet, Geyserville, CA
Third
Black Angus Ribeye
Miso and white sweet potato puree
Lyonnaise-style Fingerlings, Hakurei turnips, Beef Demi
2021 K Vinters, Motor City Kity, Syrah, Yakimei Valley, Washington
Dessert
Dark Chocolate Pot De Crème
Vanilla whipped cream, Cocoa Nibs
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Bisque
Double Star Farms Butternut Squash, Ginger,
Passenger Chili Crisp
-11-
Cheesy Bread
Marcoot Jersey cheese curds,
Haus Marinara
-13-
Ozark Forest Mushroom Salad
Mixed Greens , Toasted Missouri pecans,
Terrell Creek Farms Chèvre, warm bacon vinaigrette
-16-
Turkey Rillettes
Crostini, Raisin Mostarda
-10-
Mark Schewe Beef Neck Empanadas
Red Bean puree, Salsa Verde,
Cotija, Cilantro
-15-
Tagliatelle
Hand-made Pasta, Haus ham,
Ozark Forest Lion’s Mane Mushrooms,
black garlic cream, Parmesan
-38-
Duck Leg
Confit Leg & Thigh, Miso and white sweet potato puree
Honey glazed Hakurei turnips, duck ju
-42-
Sheepshead
Baby Bok Choy, spoonbread
Sauce Soubise, carrot beurre monte
-45-
Black Angus Ribeye
Sweet russet mash, glazed carrots, beef demi
-59-
Desserts
Dark Chocolate Pot De Crème
Vanilla whipped cream, Cocoa Nibs
-14-
Carrot Cake
Carrot buttercream icing, candied carrots
-12-
Lemon Pudding Cake
California Citrus Supremes,
Dehydrated Vanilla Meringue, Toasted Pistachios
-12-
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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