05.21.26
Chef’s Tasting
First
Scharf Farms Asparagus
Haus Ham, Shaved Cured Egg Yolk,
Green Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Ramp Tagliatelle
Sundried Tomatoes, Toasted Almond Pesto, Parmesan
Thierry Delaney, TYDY, Sauvignon Blanc, France
Third
Red Grouper
Roasted Green Beans, Spoonbread,
Chimichurri, Butternut Squash Puree
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Tenderloin Medallion
California Morels, Smoked Cippolinis,
Canadian Fiddlehead Fern, Black Garlic Soubise,
Beef Demi
Knorhoek, Stellenbosch, Cabernet, South Africa
Dessert
Angel Food Cake
Macerated Strawberries, Vanilla Whip Cream,
Strawberry Coulis, Dehydrated Meringue
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Grilled Grouper Collars
Chermoula Rubbed
-14-
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-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Ramp Tagliatelle
Mark Schewe Braised Beef Neck, Ramp Bulbs,
California Morel Mushrooms, Braising Jus
-45-
Red Grouper
Roasted Green Beans, Spoonbread,
Chimichurri, Butternut Squash Puree
-48-
Black Angus Filet Mignon
Chargrilled Scharf Farms Asparagus,
Russet and Sweet Mashed Potatoes, Beef Demi
-67-
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
Macerated Strawberries, Vanilla Whip 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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