07.26.25
Chef’s Tasting
First
Watermelon and Jalapeno Gazpacho
Crispy Bresaola, Truly Olive Oil
Famille Moutard Brut, Blanc de Blancs, France
Second
Summer Squash Agnolotti
Scharf Farms Summer Squash, Ricotta, Shiso,
Tomato and Corn Velouté, Basil Oil
Muga, Blanco, Rioja, Spain
Third
Coriander Crusted Australian Blue Fin Tuna
Scharf Farms Creamed Corn & Blistered Shishito Peppers,
Haus Ham
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Osso Bucco
Pan-Roasted Scharf Farms Summer Squash, Haus Chimichurri,
Creamy Local Polenta, Sweet Potato Puree, Braising Jus
Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA
Dessert
Blueberry Semifreddo
Blackberry Compote, Toasted Almonds, Chocolate Soil,
Dehydrated Blueberry Meringue
Pre-Fixe -120 -
Add Wine Pairings -49--
A La Carte
Cantaloupe and Charcuterie
Double Starr Farms Cantaloupe, Haus Coppa & Bresaola
-8-
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Haus Marinara
-13-
Lengua Toast
Mark Schewe Beef, Haus Country Loaf, Pickled Onion, Corn,
Fresh Coriander
-5-
Halibut & Potato Croquettes
Haus Tartar Sauce
-13-
Summer Salad
Local Squash, Green Beans, Pickled Beets, Cucumbers,
Sweet Peppers, Scharf Farms Corn, Cherry Tomatoes,
Terrell Creek Farms Goat Cheese, Tomato Balsamic Vinaigrette, Haus Lavash
-15-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Salsa Roja
-16-
Mark Schewe Petite Ribeye
Smothered in NOLA Cream Sauce, Local Peppers
-20-
Tagliatelle
Bay Scallops, Locally Forged Chantrell Mushrooms,
Scharf Farms Corn, Haus Tomato Sauce, Parmesan
-37-
Coriander Crusted Australian Blue Fin Tuna
Scharf Farms Creamed Corn & Blistered Shishito Peppers,
Haus Ham
-45-
Mark Schewe Ribeye
Grilled Double Starr Farms Fairytale Eggplant,
Russet Sweet Potato Mash, Bone Broth Reduction
-59-
Desserts
Chocolate Pot De Crème
Ancho Chili Whipped Cream
-13-
Peaches & Cream
Goat Cheese Cream, Four Roses Bourbon, Compressed Peaches, Candied Pecans, Grandmas Vanilla Ice Cream
-14-
Blackberry Cobbler
Blackberry Compote, Vanilla Ice Cream
-12-
Brew for the Kitchen Crew! -3-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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