9.21.26
Chef’s Tasting
First
Watermelon Tomato Gazpacho
Cucumber Relish,
Shrimp Chili Oil
Amelie & Charles Sparr, Crémant Blanc, Alsace, France
Second
Cavatelli
Scharf Farms Sweet Corn, Baby Tomatoes,
Parmesan, Corn Velouté
Inama Soave Classico, DOC Vin Soave, Veneto, Italy
Third
Pompano
Three Sisters – Roasted Zucchini, Black Beans,
Scharf Farms Sweet Corn, Green Goddess
Laurent Perrachon, Vieilles Vignes, Macon Villages, France
Fourth
Black Angus Coulette
Roasted Broccoli, Butter Poached Ozark Forest Mushrooms,
Sauce Soubise, Bone Broth Reduction
La Cuadrilla, Syrah+, Santa Barbara, CA
Dessert
Pawpaw Pudding
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Haus ‘Nilla Wafer
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Marcoot Mozzarella Bruschetta
Marinated Scharf Farms Tomatoes,
Country Loaf Crostini
Fresh Herbs
-13-
Salumi Bedhu Focaccia
Finocchiona, Calabrese,
Mixed Olive Focaccia,
EVOO
-21-
Turkey Liver Mousse
Haus Lavash, Golden Raisin Mostarda
Balsamic Reduction
-12-
Summer Salad
Patty Pan Squash, Cucumber, Green Beans, Zucchini,
Sweet Peppers, Grilled Okra, Sicilian Eggplant,
Pickled Beets, Tomato Vinaigrette,
Marcoot Jersey Quark, Crostini
-15-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Roja,
Cotija Cheese, Crema
-17-
Sausage & Peppers
Haus Knackwurst, Spicy Stewed Peppers and Tomatoes,
Cahokia Jasmine Rice
-23-
Petite Pork Chop
Sullivan Farms Pork, Honey Glazed Haukrei Turnips,
Cornbread Muffin, Celery Root Puree, Pork Jus
-40-
Pompano
Three Sisters – Roasted Zucchini, Black Beans,
Scharf Farms Sweet Corn, Green Goddess
-48-
Black Angus Coulette
Garlic Green Beans, Russet & Sweet Potato Mash,
Bone Broth Reduction
-58-
Desserts
Blueberry Cobbler
Haus Candied Pecans
Grandma’s Vanilla Ice Cream
-15-
Pawpaw Pudding
Forrest Keeling Pawpaws,
Vanilla Whipped Cream, Haus ‘Nilla Wafer
-15-
Beef Tallow Chocolate Chip Cookies-&-Cream
Beef Tallow Chocolate Chip Cookies,
Grandma’s Vanilla Ice Cream, 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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