06.07.25
Chef’s Tasting
First
Tomato Gazpacho
Haus Crostini
Famille Moutard Brut, Blanc de Blancs, France
Second
Scharf Farms Asparagus
Egg Foam, Crispy Coppa
Muga, Blanco, Rioja, Spain
Third
Red Snapper
Pan Roasted Fiddlehead Ferns, Chimichurri,
Sauce Soubise
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Mark Schewe Beef
Pan Roasted Broccoli & Purple Cauliflower, Carrot Puree,
Conica Morels, Beef Demi
Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA
Dessert
Strawberry Semifreddo
Strawberry Compote, Chocolate Soil,
Toasted Almonds, Strawberry Coulis
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
CCheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Haus Marinara
-13-
Brussel Sprouts
Honey, Chili Garlic, Creamy Local Polenta
-12-
Beef Carpaccio
Mark Schewe Eye of Round,
Arugula, Preserved Lemon, Cured Egg Yolk, Focaccia Crostini
-15-
Marinated Flank Steak Skewers
Kroeung Marinade, Garlic and Ginger Sushi Rice
-16-
Mark Schewe Beef Empanadas
Braised Neck, Black Bean Puree, Salsa Verde, Crema
-16-
Ozark Forest Mushroom Salad
Baby Spinach, Arugula, Warm Bacon Vinaigrette,
Terrell Creek Farms Goat Cheese, Toasted Local Pecans
-16-
Tagliatelle
Duroc Pork & Mark Schewe Beef Bolognese,
Roasted Garlic French Cream, Parmesan
-36-
Red Snapper
Pan Roasted Fiddlehead Ferns, Chimichurri,
Sauce Soubise
-48-
Mark Schewe Flat Iron
Char Grilled Scharf Farms Asparagus,
Russet Sweet Potato Mash, Beef Demi
-48-
Desserts
Chocolate Pot De Crème
Ancho Chili Whipped Cream
-13-
Pecan Financier
Candied Local Pecans, Vanilla Ice Cream,
Huzzah Creek Maple Syrup
-12-
Strawberry Semifreddo
Strawberry Compote, Chocolate Soil,
Toasted Almonds, Strawberry Coulis
-12-
Brew for the Kitchen Crew! -3-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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