06.05.26
Chef’s Tasting
Amuse
Tempura Zucchini Blossoms
Charred Ramps, Ricotta, Garlic Scape Aioli
Famille, Moutard Brut, Blanc de Blancs, France
First
Ramp Tagliatelle
Fiddlehead Ferns, Toasted Almond Pesto, Parmesan
Bodegas, Muga Rioja Blanco, Rioja, Spain
Second
Gulf African Pompano
Char-Grilled Scharf Farms Broccoli, Spoon Bread,
Celery Root Puree, Red Wine Ham Hock Reduction
Valmorena, Barbera D’Asti, Italy
Third
Black Angus Flat Iron
California Morels, Smoked Cippolinis,
Canadian Fiddlehead Fern, Black Garlic Soubise,
Beef Demi
Knorhoek, Stellenbosch, Cabernet, South Africa
Dessert
Angel Food Cake
Macerated Strawberries, Vanilla Whipped Cream,
Strawberry Coulis, Dehydrated Meringue
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Louisiana Crab Claws
Sauteed in NOLA BBQ Butter
Or
Fried & Served With Tartar Sauce
¼ lb -30-
½ lb -50-
Fish Dip
Smoked Yellowfin Tuna, Focaccia Crostini
-12-
Char-Grilled Spanish Octopus
Scharf Farms Broccoli, Nam Jim
-21-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Louisiana Crab Cakes
Fresh Jumbo Lump, Garlic Scape Aioli
-30-
Ozark Forest Mushroom Salad
Hearty Greens, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Crawfish & Cornbread Stuffed Flounder
Roasted Broccoli, Pepper Anglaise
-52-
Gulf African Pompano
Char-Grilled Scharf Farms Broccoli, Spoon Bread,
Celery Root Puree, Red Wine Ham Hock Reduction
-48-
Black Angus Flat Iron
Char-Grilled Scharf Farms Asparagus,
Russet and Sweet Potato Mash, Beef Demi
-55-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Lemon Poppyseed Cake
Blueberry Compote, Vanilla Whipped Cream,
Dehydrated Meringue
-14-
Angel Food Cake
Macerated Strawberries, Vanilla Whipped Cream,
Strawberry Coulis, Dehydrated Meringue
-14-
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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