09.06.25 

Chef’s Tasting

 

First

 

Crab and Watermelon Salad

Lump Blue Crab, Double Star Watermelon, Corn

 

Gruet, Savage, Blanc de Blancs, New Mexico

 

Second

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,” Scharf Farms Tomatoes,

Lemon Chili Breadcrumbs, Parmesan

 

Muga, Blanco, Rioja, Spain

 

                                                                                               Third

 

Cobia

Blistered Shishito Peppers, Ozark Forest Brown Beech Mushrooms,

 Lop Yuk, Passenger Chili Crisp, Turmeric Pork Broth

 

Stolpman Vineyards, Uni, White Blend, Santa Barbara, CA

 

 Fourth

 

Duroc Pork

Duroc Pork Loin, Double Starr Delacita Squash, Carrot Puree,

Pork Jus

 

Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France

 

Dessert

 

Berry Semifreddo

Blackberry Compote, Toasted Almonds, Chocolate Soil,

 Dehydrated Vanilla Meringue

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

  A La Carte

      Cobia Crudo

Citranet, Jalapeno, Garden Herbs, Lychee

-20-

 

Crab and Watermelon Salad

Lump Blue Crab, Double Star Watermelon, Corn

-20-

 

Blistered Shishitos

Ponzu, Bonito Flakes

 -10-

 

Bruschetta

  Haus Focaccia, Marcoot Jersey Cheese Curds,

Scharf Farms Tomatoes

-13-

 

Striped Bass & Potato Croquettes

Red Pepper Coulis

-12-

 

Mark Schewe Braised Beef Neck Empanadas

Salsa Roja, Cotija Cheese, Crema, Black Bean Puree

-16-

 

Summer Salad

Local Squash, Pickled Beets, Scharf Farms Eggplant, Sweet Peppers,

Cherry Tomatoes, Grilled Okra, Terrell Creek Farms Goat Cheese,

Tomato Balsamic Vinaigrette, Haus Lavash

-15-

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Tomatoes, Lemon Chili Breadcrumbs, Parmesan

-33-

 

Culver’s Farm Confit Duck Leg

Zucchini Scarpaccia, Zucchini & Eggplant Relish, Sauce Soubise

-43-

 

Cobia

Blistered Shishito Peppers, Ozark Forest Brown Beech Mushrooms,

 Lop Yuk, Passenger Chili Crisp, Turmeric Pork Broth -45-

 

Black Angus Ribeye

Russet Sweet Potato Mash, Garlic Green Beans,

 Beef Demi

-59-

 

 

     Desserts

 

Dark Chocolate Pot De Crème

     Ancho Chili Pepper Whipped Cream, Cocoa Nibs

-13-

 

Profiterole

Bartlett Pears, Candied Oats, Crème Fraiche

-13-

 

Pecan and Chocolate Chip Tallow Skillet Cookie

Tonka Bean & Rose Petal Ice Cream, Haus Caramel Sauce

-13-

 

 

                           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