10.01.26
Chef’s Tasting
First
Ginger Butternut Bisque,
Spiced Pepitas,
Shrimp Chili Oil
Amelie & Charles Sparr, Crémant Blanc, Alsace, France
Second
Cavatelli
Scharf Farms Sweet Corn, Baby Tomatoes,
Ozark Forest Lion’s Mane Mushrooms, Haus Pancetta, Parmesan,
Corn Velouté
Alois Lageder, Misto Mare Bianco, Alto Adige, Italy
Third
Red Grouper
Delicata Squash, Black Beans,
Spoon Bread, Golden Raisin Chutney
Laurent Perrachon, Vieilles Vignes, Macon Villages, France
Fourth
Black Angus Coulette
Ozark Forest Butter Poached Chanterelle Mushrooms,
Garlic Green Beans, Sauce Soubise, Bone Broth Reduction
Stolpman Vineyards, La Cuadrilla, Syrah+, Santa Barbara, CA
Dessert
Pawpaw Pudding
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Haus ‘Nilla Wafer
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Marcoot Mozzarella Bruschetta
Marinated Scharf Farms Tomatoes, Country Loaf Crostini,
Fresh Herbs
-13-
Haus Focaccia
Salume Beddu Finocchiona & Calabrese,
Mixed Olive Focaccia, EVOO
-21-
Turkey Liver Mousse
Haus Lavash, Golden Raisin Mostarda
Balsamic Reduction
-12-
Summer Salad
Summer Squash, Green Beans, Zucchini, Sweet Peppers,
Grilled Okra, Sicilian Eggplant, Pickled Beets,
Tomato Vinaigrette, Marcoot Jersey Quark, Crostini
-15-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Roja, Cotija Cheese,
Crema
-17-
Red Grouper Collar
Spicy Stewed Peppers and Tomatoes, Peri Peri
-23-
New Orleans Barbecue Shrimp
Creamy Local Polenta, Haus Knackwurst, NOLA BBQ Butter
-23-
Pork Duo
Sullivan Farms Pork, Whole Hog Torchon, Green Beans,
Celery Root Puree, Pork Jus
-45-
Red Grouper
Delicata Squash, Black Beans,
Spoon Bread, Golden Raisin Chutney
-48-
Black Angus Coulette
Garlic Green Beans, Russet & Sweet Potato Mash,
Bone Broth Reduction
-58-
Desserts
Caramel Pot De Crème
Scharf Farms Apples, Vanilla Whipped Cream
Candied Nuts
-15-
Pawpaw Pudding
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Haus ‘Nilla Wafer
-15-
Cookies-&-Cream
Beef Tallow Chocolate Chip Cookies,
Black Walnut Syrup Ice Cream, Caramel
-13-
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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