07.26.25

Chef’s Tasting

 

First

 

Watermelon and Jalapeno Gazpacho

Crispy Bresaola, Truly Olive Oil

 

Famille Moutard Brut, Blanc de Blancs, France

 

Second

 

Summer Squash Agnolotti

Scharf Farms Summer Squash, Ricotta, Shiso,

Tomato and Corn Velouté, Basil Oil

 

Muga, Blanco, Rioja, Spain

 

Third

 

Coriander Crusted Australian Blue Fin Tuna

Scharf Farms Creamed Corn & Blistered Shishito Peppers,

 Haus Ham

 

Albert Bichot, Macon Villages, Chardonnay, France

 

 Fourth

 

Osso Bucco

Pan-Roasted Scharf Farms Summer Squash, Haus Chimichurri,

Creamy Local Polenta, Sweet Potato Puree, Braising Jus

 

Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA

 

Dessert

 

Blueberry Semifreddo

Blackberry Compote, Toasted Almonds, Chocolate Soil,

 Dehydrated Blueberry Meringue

 

 

Pre-Fixe -120 -

Add Wine Pairings -49--

     

A La Carte

     

Cantaloupe and Charcuterie

Double Starr Farms Cantaloupe, Haus Coppa & Bresaola

-8-

 

Cheesy Bread

  Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,

 Haus Marinara 

-13-

 

Lengua Toast

Mark Schewe Beef, Haus Country Loaf, Pickled Onion, Corn,

Fresh Coriander

-5-

 

Halibut & Potato Croquettes

Haus Tartar Sauce

-13-

 

Summer Salad

Local Squash, Green Beans, Pickled Beets, Cucumbers,

Sweet Peppers, Scharf Farms Corn, Cherry Tomatoes,

Terrell Creek Farms Goat Cheese, Tomato Balsamic Vinaigrette, Haus Lavash

-15-

 

Mark Schewe Braised Beef Neck Empanadas

Black Bean Puree, Salsa Roja

-16-

 

Mark Schewe Petite Ribeye

Smothered in NOLA Cream Sauce, Local Peppers

-20-

 

Tagliatelle

Bay Scallops, Locally Forged Chantrell Mushrooms,

Scharf Farms Corn, Haus Tomato Sauce, Parmesan

-37-

 

Coriander Crusted Australian Blue Fin Tuna

Scharf Farms Creamed Corn & Blistered Shishito Peppers,

 Haus Ham

-45-

 

Mark Schewe Ribeye

Grilled Double Starr Farms Fairytale Eggplant,

Russet Sweet Potato Mash, Bone Broth Reduction

-59-

 

 

 

Desserts

 

Chocolate Pot De Crème

     Ancho Chili Whipped Cream

-13-

 

Peaches & Cream

Goat Cheese Cream, Four Roses Bourbon, Compressed Peaches, Candied Pecans, Grandmas Vanilla Ice Cream

-14-

 

Blackberry Cobbler

Blackberry Compote, Vanilla Ice Cream

-12-

 

 

 

                           Brew for the Kitchen Crew! -3-

 

 

 

 

 

 

Menu changes frequently

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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday

-

To make a reservation

Please call (314.647.3800), via Tock or farmhausstl@gmail.com