04.18.25

  Chef’s Tasting

 

First

 

Spaghetti

Barnegat Light NJ Scallops, Gulf Shrimp, Bechamel,

Roasted French Garlic Cream, Willmann Family Corn, Crispy Breadcrumbs

 

Famille Moutard Brut, Blanc de Blancs, France

 

Second

 

White Asparagus

Crispy Prosciutto, Buttonwood Farms Cured Egg Yolk,

  Parsley Air Sauce

 

Muga, Blanco, Rioja, Spain

 

Third

 

Pompano

Scharf Farms Asparagus, Ozark Forest Mushrooms,

White Sweet Potato Puree, Pan Sauce

 

Albert Bichot, Macon Villages, Chardonnay, France

 

 Fourth

 

Mark Schewe Sirloin

Beef Fat Roasted Florentina, Smoked Cippolini Onions,

 Carrot Puree, Beef Demi

 

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

 

Dessert

 

Chocolate Island

Paw Paw Anglaise, Toasted Almonds, Cocoa Nibs, Caramel

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

 

    A La Carte

      Cheesy Bread

  Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,

 Haus Marinara 

-13-

 

Beef Carpaccio

Mark Schewe Eye of Round, Frisse,  

Preserved Lemon, Cured Egg Yolk, Focaccia Crostini

-15-

 

Ozark Forest Mushroom Salad

Spinach, Warm Bacon Vinaigrette,

Scharf Farms Goat Cheese, Toasted Local Pecans

-16-

 

Mark Schewe Beef Empanadas

Haus Chorizo, Black Bean Puree, Tomatillo Salsa, Cotija Cheese

-16-

 

Kroeung Marinated Beef Skewers

Ginger and Garlic Sushi Rice, Furikake

-16-

 

Whole Pensacola Pompano

Chermoula

-60-

 

Pensacola Pompano

Scharf Farms Asparagus, Ozark Forest Mushrooms,

White Sweet Potato Puree,, Annatto Chili Oil

-46-

 

 Tagliatelle

Duroc Pork & Venison Bolognese,

Nettles, Roasted Garlic French Cream, Parmesan

-36-

 

Duroc Pork Chop

Creamy Local Polenta, Pan Roasted Bok Choy, Pork Jus

-40-

 

Mark Schewe Ribeye

Roasted Romanesco, Russet Sweet Potato Mash, Beef Demi

-59-

 

 

 

Desserts

 

 

Citrus Tart

Orange Cream, Orange Supremes,

Dehydrated Vanilla Bourbon Meringue

-11-

 

 Chocolate Pot De Crème

     Ancho Chili Whipped Cream, Cacao Nibs

-13-

 

Black Walnut Financier

Candied Black Walnuts, Vanilla Ice Cream,

Wolf Country Black Walnut Syrup

-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