06.07.25

  Chef’s Tasting

 

First

 

Tomato Gazpacho

Haus Crostini

 

Famille Moutard Brut, Blanc de Blancs, France

 

Second

 

Scharf Farms Asparagus

Egg Foam, Crispy Coppa

 

Muga, Blanco, Rioja, Spain

 

Third

 

Red Snapper

Pan Roasted Fiddlehead Ferns, Chimichurri,

Sauce Soubise

 

Albert Bichot, Macon Villages, Chardonnay, France

 

 Fourth

 

Mark Schewe Beef

Pan Roasted Broccoli & Purple Cauliflower, Carrot Puree,

Conica Morels, Beef Demi

 

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

 

Dessert

 

Strawberry Semifreddo

Strawberry Compote, Chocolate Soil,

Toasted Almonds, Strawberry Coulis

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

 

    A La Carte

CCheesy Bread

  Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,

 Haus Marinara 

-13-

 

Brussel Sprouts

Honey, Chili Garlic, Creamy Local Polenta

-12-

 

Beef Carpaccio

Mark Schewe Eye of Round,

Arugula, Preserved Lemon, Cured Egg Yolk, Focaccia Crostini

-15-

 

Marinated Flank Steak Skewers

Kroeung Marinade, Garlic and Ginger Sushi Rice

-16-

 

Mark Schewe Beef Empanadas

Braised Neck, Black Bean Puree, Salsa Verde, Crema

-16-

 

Ozark Forest Mushroom Salad

 Baby Spinach, Arugula, Warm Bacon Vinaigrette,

Terrell Creek Farms Goat Cheese, Toasted Local Pecans

-16-

 

Tagliatelle

Duroc Pork & Mark Schewe Beef Bolognese,

Roasted Garlic French Cream, Parmesan

-36-

 

Red Snapper

Pan Roasted Fiddlehead Ferns, Chimichurri,

Sauce Soubise

-48-

 

Mark Schewe Flat Iron

Char Grilled Scharf Farms Asparagus,

Russet Sweet Potato Mash, Beef Demi

-48-

 

 

 

Desserts

 

Chocolate Pot De Crème

     Ancho Chili Whipped Cream

-13-

 

Pecan Financier

Candied Local Pecans, Vanilla Ice Cream,

Huzzah Creek Maple Syrup

-12-

 

Strawberry Semifreddo

Strawberry Compote, Chocolate Soil,

Toasted Almonds, Strawberry Coulis

-12-

 

 

 

 

                           Brew for the Kitchen Crew! -3-

 

 

 

 

 

 

 

Menu changes frequently

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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