07.18.26
Chef’s Tasting
First
Crab Bisque
Corn & Cucumber Relish
Famille, Moutard Brut, Blanc de Blancs, France
Second
Tagliatelle
Scharf Farms Corn, Toasted Almond Pesto,
Tomatoes, Parmesan
Thierry Delaney, Sauvignon Blanc, TYDY, France
Third
Red Grouper
Scharf Farms Cream Corn, Roasted Squash
Red Pepper Coulis
Clos Fornelli LaRobe d’Ange, Sciaccarellu, France
Fourth
Mark Schewe Beef
Smoked Cippolini Onions, Garlic Green Beans,
Butter Poached Chantrelles, Celery Root Pure,
Bone Broth Reduction
Valmorena, Barbera D’Asti, Italy
Dessert
Lemon Olive Oil Cake
Blackberry Compote, Vanilla Whipped Cream,
Dehydrated Meringue
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Cheesy Bread
Marcoot Jersey Garlic & Herb Curds,
Haus Marinara
Summer Salad
Scharf Farms Corn, Patty Pan Squash, Cucumber,
Green Beans, Zucchini, Sweet Peppers, Sweet Onion Vinaigrette, Marcoot Jersey Quark, Lavash
-16-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde,
Crèma, Cotija Cheese
-16-
Red Grouper Collars
Corn Flour Fried, Corn & Cucumber Relish
-15-
Chantrelle Tagliatelle
Haus Fennel Sausage, Chantrelle Mushrooms
Scharf Farms Corn, Tomatoes,
Corn Velouté, Sauce Soubise
-39-
Red Grouper
Scharf Farms Creamed Corn,
Roasted Pattypan Squash,
Red Pepper Coulis
-45-
Mark Schewe Strip Steak
Garlic Green Beans, Creamy Local Polenta,
Bone Broth Reduction
-58-
Desserts
Dark Chocolate Pot De Crème
Vanilla Whipped Cream, Cocoa Nibs
-14-
Lemon Olive Oil Cake
Blackberry Compote, Vanilla Whipped Cream,
Dehydrated Meringue
-14-
Peach Cobbler
Scharf Farms Peaches, Almonds,
Vanilla Ice Cream
-15-
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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