05.09.26
Chef’s Tasting
First
Soft Shell Crab
Ramp Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Agnolotti
Ramp and Ricotta, Sundried Tomatoes,
Toasted Almond Pesto, Parmesan
Thierry Delaney, TYDY, Sauvignon Blanc, France
Third
Pensacola Pompano
Roasted Romanesco, Spoonbread, Chimichurri,
Butternut Squash Puree
Valmorena, Barbera D’Asti, Italy
Fourth
Mark Schewe Sirloin
Grilled Sharf Farms Asparagus, Smoked Cippolinis,
Black Garlic Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Angel Food Cake
Vanilla Whip Cream, Macerated Strawberries,
Strawberry Coulis, Dehydrated Meringue
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Fish Dip
Smoked Yellowfin Tuna, Focaccia Crostini
-12-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Field Spinach, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Coriander- Crusted Blue Fin Tuna
Beef Bacon, Ramps, and Bone Marrow Shug
-40-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Whole Pensacola Pompano
Kroeung Marinade
-60-
Pensacola Pompano
Roasted Romanesco, Spoonbread,
Chimichurri, Butternut Squash Puree
-48-
Mark Schewe Blade Steak
Asparagus, Creamy Local Polenta, Beef Demi
-49-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Paw Paw Pudding
Vanilla Bean Whipped Cream,
Vanilla Cookie Crumble
-14-
Lemon Poppyseed Cake
Strawberry Cream, 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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