05.17.25

  Chef’s Tasting

 

First

 

Scharf Farms Asparagus

Egg Foam, Crispy Prosciutto

 

Famille Moutard Brut, Blanc de Blancs, France

 

Second

 

Charred Ramp & Ricotta Agnolotti

Tomato Cream, Parmesan

 

Muga, Blanco, Rioja, Spain

 

Third

 

Black Grouper

Grilled Ramps, Ozark Forest Mushrooms,

Ramp Chimichurri, White Sweet Potato Puree

 

Albert Bichot, Macon Villages, Chardonnay, France

 

 Fourth

 

Black Angus Sirloin

Pan Roasted Broccoli, Smoked Cippolini Onions,

Carrot Puree, Beef Demi

 

Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA

 

Dessert

 

Strawberry Semifreddo

Toasted Almonds, Macerated Strawberries,

Chocolate Soil, Strawberry Coulis

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

 

    A La Carte

Haus Focaccia

Truly Olive Oil

-8-

 

Beef Carpaccio

Mark Schewe Eye of Round, 

Preserved Lemon, Cured Egg Yolk, Focaccia Crostini

-15-

 

Ozark Forest Mushroom Salad

 Scharf Farms Spinach, Warm Bacon Vinaigrette,

Terrell Creek Farms Goat Cheese, Toasted Local Pecans

-16-

 

Mark Schewe Beef Empanadas

Braised Neck, Black Bean Puree, Salsa Verde, Crema

-16-

   

Mark Schewe Skirt Steak Skewers

Kroeung Marinade, Ginger Garlic Rice

-15-

 

Tagliatelle

Duroc Pork & Venison Bolognese,

 Roasted Garlic French Cream, Parmesan

-36-

 

Black Grouper

Grilled Ramps, Ozark Forest Mushrooms,

Ramp Chimichurri, White Sweet Potato Puree

-48-

 

Barnegat Light New Jersey Scallops

White Sweet Potato Pure, Haus Tasso Ham, Bok Choy,

Pan Sauce

-45-

 

Duroc Pork Chop

Creamy Local Polenta, Bacon Fat Roasted Green Beans,

Pork Jus

-39-

 

Black Angus Sirloin

Char Grilled Scharf Farms Asparagus,

Russet Sweet Potato Mash, Beef Demi

-52-

 

 

 

 

 

 

Paw Paw Pudding

Huzzah Creek Maple Syrup Whip Cream,

Macerated Strawberries, Haus Vanilla Wafer,

-13-

 

 Chocolate Pot De Crème

     Ancho Chili Whipped Cream

-13-

 

Pecan Financier

Candied Local Pecans, Vanilla Ice Cream,

Huzzah Creek Maple Syrup

-12-

 

 

 

 

                           Brew for the Kitchen Crew! -3-

 

 

 

 

 

Menu changes frequently

-

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