10.25.25

Chef’s Tasting

 

Amuse

 

Squash Bisque

Spaghetti Squash, Chili Oil

 

Famille, Moutard Brut, Blanc de Blancs, France

 

First

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Roasted Red Peppers,

Lemon Chili Breadcrumbs, Parmesan

 

Thierry Delaney, TYDY, France

                                                                                               Second

 

Bacon Fat Seared Pensacola Wahoo

 Double Starr Farms Delicata Squash, Spoon Bread,

Pepper Anglaise, Sauce Soubise

 

Muga, Blanco, Rioja, Spain

 

 Third

 

Duroc Pork

Roasted Cauliflower, Blistered Shishito Peppers,

  Sweet Potato Puree, Pork Jus

 

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

 

Dessert

 

Apple Bread Pudding

Haus Bread, Gala Apples, Candied Almonds,

 Caramel Foam, Vanilla Ice Cream

 

Pre-Fixe -120 -

Add Wine Pairings -49-

                                                                                                                                         

 A La Carte

                                                                       

Cheesy Bread

  Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,

Haus Marinara

-13-

 

Smoked Wahoo Dip

Pensacola Wahoo, Haus Crostini

-10-

 

Ozark Forest Mushroom Salad

Mixed Greens, Terrell Creek Farm Goat Cheese,

Toasted Local Pecans, Warm Bacon Vinaigrette

-16-

 

Braised Beef Chuck Empanadas

Black Bean Puree, Tomato Poblano Salsa,

Sour Cream, Cotija Cheese

-16-

 

Turkey Liver Mousse

Profiterole, Focaccia Crostini, Raisin Mostarda, Pickled Onion  

-11-

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Roasted Red Peppers,

Lemon Chili Breadcrumbs, Parmesan

-37-

 

Blackened Mahi Mahi

Double Starr Farms Delicata Squash,

Spoon Bread, Crystal Butter Emulsion

-45-

 

Bacon Fat Seared Pensacola Wahoo

 Double Starr Farms Delicata Squash, Spoon Bread,

Pepper Anglaise, Sauce Soubise

-46-

 

Duroc Pork Chop

Roasted Cauliflower, Blistered Shishito Peppers,

  Sweet Potato Puree, Pork Jus

-45-

 

Black Angus Ribeye

Creamy Local Polenta, Roasted Broccoli,

Beef Demi

-60-

 

     Desserts

 

Dark Chocolate Pot De Crème

     Ancho Chili Pepper Whipped Cream, Cocoa Nibs

-13-

 

Apple Bread Pudding

Haus Bread, Gala Apples, Candied Almonds,

 Caramel Foam, Vanilla Ice Cream

-13-

 

Paw Paw Profiterole

Forest Keeling Paw Paw Cream, Haus Honeycomb,

 Vanilla Whipped Ricotta

-14-

 

 

 

 

 

                           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