04.13.26
Chef’s Tasting
First
Morels & Scharf Farms Asparagus
Corn Flour Fried Morel Mushrooms,
Green Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Hand Rolled Nettle & Quark Cavatelli
Sundried Tomatoes, Toasted Almond Pesto,
Parmesan
Morisfarms, Costa Toscano, Vermentino, Massa Marittima, Italy
Third
Pompano
Roasted Cauliflower, Spoonbread,
Savory Crème Anglaise
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Flat Iron
Glazed Carrots, Smoked Cippolini Onion,
Tomato Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Tuna Dip
Haus Lavash, Furikake, Celery, Chili Oil
-13-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Field Spinach, Toasted Missouri Pecans,
Fresh chevre, Warm Bacon Vinaigrette
-16-
Osso Bucco
Russet and Sweet Mashed Potatoes, Chimichurri
-35-
Pensacola Pompano
Roasted Cauliflower, Spoonbread, Savory Crème Anglaise
-48-
Black Angus Flat Iron
Russet and Sweet Mashed Potatoes,
Char-Grilled Scharf Farms Asparagus,
Beef Demi
-53-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Paw Paw Pudding
Vanilla Bean Whipped Cream,
Haus Vanilla Wafer
-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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