08.14.26
Chef’s Tasting
First
Corn Bisque
Fume, Chili, Corn & Cucumber Relish
Famille, Moutard Brut, Blanc de Blancs, France
Second
Agnolotti
Locally Foraged Chanterelles, Scharf Farms Corn,
Ricotta, Corn Velouté
Arnaud Lambert, “Midi”, Saumur Blanc, France
Third
Scallops
Sharf Farms Cream Corn, Spoonbread,
Beef Bacon, Xo Sauce
Vermentino, “Costa Toscano”, Massa Marittima, Italy
Fourth
Peri Peri Amberjack
Garlic Green Beans, Summer Squash,
Sauce Soubise
Bengula Cove, “Estate Collage”, Walker Bay, South Africa
Dessert
Blackberry Panna Cotta
Willmann Farms Popcorn, Scharf Farms Sweet Corn,
Caramel
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Crab West Indies
Louisiana Lump Crab, Scarf Farms Corn,
Lavash
-29-
Louisiana Blue Crab Claws
NOLA BBQ Butter
¼ pound -30-
½ pound -55-
Bruschetta
Marinated Scharf Farms Tomatoes
Fresh Herbs
-13-
Summer Salad
Patty Pan Squash, Cucumber, Green Beans, Zucchini, Sweet Peppers, Fairy Tale Eggplant, Pickled Beets
Red Wine Vinaigrette, Marcoot Jersey Quark, Corn,
Focaccia Crostini
-15-
Carpaccio
Mark Schewe Eye of Round, Red Wine Vinaigrette, Capers,
Arugula, Cured Egg Yolk, Crostini
-16-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Roja,
Cotija Cheese, Crema
-16-
Peri Peri Amberjack
Corn & Cucumber Relish
-17-
Tagliatelle
Scharf Farms Corn & Tomatoes,
Shiso
-39-
Duroc Pork Chop
Honey Glazed Hakurei Turnips, Sauce Soubise,
Red Fingerling Potatoes,
Pork Jus
-45-
Mark Schewe Skirt Steak
Red Wine Marinated, Garlic Green Beans,
Russet & Sweet Potato Mash, Bone Broth Reduction
-50-
Desserts
Dark Chocolate Pot De Crème
Vanilla Whipped Cream, Cocoa Nibs
-14-
Blackberry Panna Cotta
Willmann Farms Popcorn, Scharf Farms Sweet Corn,
Corn Caramel
-14-
Peach Cobbler
Peaches, Grandma’s Vanilla Ice Cream
-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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