04.23.26
Chef’s Tasting
First
Scharf Farms Asparagus
Citrus Pork Belly, Cured Egg Yolk,
Green Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Hand Rolled Nettle & Quark Cavatelli
Sundried Tomatoes, Toasted Almond Pesto,
Parmesan
Thierry Delaney, TYDY, Sauvignon Blanc, France
Third
Pensacola Cobia
Roasted Romanesco, Spoonbread,
Parsnip Puree, Chimichurri
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Flat Iron
Baby Bok Choy, Smoked Cippolini Onion,
Tomato Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Lemon Poppyseed Cake
Strawberry Cream, Dehydrated Meringue
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Tuna Dip
Haus Lavash, Dill, Furikake,
-13-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Field Spinach, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Braised Beef Neck Empanadas
Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Osso Bucco
Creamy Local Polenta, Braising Jus,
Chimichurri
-35-
Pensacola Cobia
Roasted Romanesco, Spoonbread,
Parsnip Puree, Chimichurri
-48-
Pensacola Pompano
Char-Grilled Ramps, Spoonbread,
Savory Ramp Anglaise
-48-
Mark Schewe Blade Steak
Creamy Local Polenta,
Char-Grilled Scharf Farms Asparagus, Beef Demi
-58-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Angel Food Cake
Amish Strawberries, Strawberry Coulis,
Vanilla Whipped Cream, Toasted Almonds,
Dehydrated Strawberry Icing
-14-
Paw Paw Pudding
Vanilla Bean Whipped Cream,
Vanilla Cookie Crumble
-14-
Brew for the Kitchen Crew! -4-
Menu changes frequently
-
Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
-