02.21.2026
Chef’s Tasting
First
Bisque
Double Star Farms Butternut Squash and Maine Lobster
Famille, Moutard Brut, Blanc de Blancs, France
Second
Tom Kha Opah
Ozark Forest Beech Mushrooms, Coconut Milk, Lemongrass,
Galanga, Ginger, Thai Chili
Thierry Delaney, TYDY, France
Third
Hand-Rolled Beet Cavatelli
Ozark Forest Black Trumpet Mushrooms, Parmesan
Marchesi Incisa Della Rocchetta, Valmorena, Barbera D’Asti, Italy
Fourth
Beef Tenderloin
Celery Root Puree, Beef Fat Roasted Carrots,
Happy Little Cauliflower Trees, Sauce Bordelaise
Marietta Cellars OVR, Cabernet Sauvignon, Geyserville, CA
Dessert
Apple Crostata
Vanilla Ice Cream, Four Roses Caramel
Pre-Fixe -125-
Add Wine Pairings -49-
A La Carte
Bisque
Double Star Farms Butternut Squash and Maine Lobster
-23-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Mixed Greens, Toasted Missouri Pecans,
Fresh Chevere, Warm Bacon Vinaigrette
-16-
Mark Schewe Beef Carpaccio
Focaccia Crostini, Shallots,
Preserved Lemons, Red Wine Vinaigrette
-14-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde,
Crème
-16-
Candy Crack Pork Belly
Baby Bok Choy, Cauliflower Puree
-18-
Cavatelli
Mark Schewe Braised Beef, Beech Mushrooms, Braising Jus, Mornay, Parmesan
-37-
Tom Kha Opah
Beech Mushrooms, Coconut Milk, Lemongrass,
Galanga, Ginger, Thai Chili
-48-
Filet Mignon
Russet and Sweet Mashed Potatoes,
Beef Fat Roasted Carrots, Sauce Bordelaise
-67-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Pecan Financier
Candied Pecans, Vanilla Ice Cream, Four Roses 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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