4-18-2024
Chef’s Tasting
Chef’s Tasting
First
Ravioli
Tomato Ricotta, Tomato Velouté, Parmesan
Ruggeri, Veneto, Italy
Second
Pan Roasted Red Grouper
Chargrilled Local Ramps, Scharf Farms Asparagus Cream,
Lemon Garlic Beurre Blanc
Perrachon, Macon-Villages, Vielles Vignes, France
Third
Candy Crack Pork Belly
Darrel Craft Butter Braised Radishes, Purple Top Turnips, Belly Jelly
Vietti, Barbera D’ Asti, Tre Vigne, Piedmont, Italy
Fourth
Mark Schewe Denver
Sauce Soubise, Rutabaga, Asparagus,
Smoked Cipollini Onions, Bone Marrow Bordelaise
Marietta Cellars, OVR, Lot 74, Geyserville, CA
Dessert
Baked & Boiled Bagel Bread Pudding
Four Roses Bourbon Vanilla Anglaise,
Caramelized White Chocolate
Pre-Fixe -120-
Add Wine Pairings -40-
A La Carte
Corn Flour Fried Morels
Pickled Ramp Ranch
-30-
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds, Marinara
-13-
Buttonwood Farms Amish Sticky Wings
Sushi Rice
-15-
Peri Peri Shrimp
Sushi Rice
-20-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Cilantro, Salsa Verde, Crema
-16-
Ozark Forest Shiitake & Oyster Mushroom Salad
Field Spinach & Arugula, Warm Bacon Vinaigrette,
Toasted Pecans, Baetje Farms Goat Cheese
-14-
Beef Carpaccio
Truffle Whip Cream, Shaved Cured Duck Egg Yolk, Haus Crostini
-21-
Spaghetti Bolognese
Foraged Nettle Pasta, Sofrito, Heirloom Tomato Sauce,
Parmesan
-36-
Mark Schewe Osso Bucco
Russet & Sweet Potato Mash, Chimichurri
-37-
Viking Village Scallops
Ginger Carrot Puree, Bok Choy,
BLH Farms Oyster Mushrooms, Fresh Turmeric, XO Sauce,
-46-
Grilled Pensacola Pompano
Chargrilled Local Ramps, Scharf Farms Asparagus Cream, Lemon Garlic Beurre Blanc
-44-
Mark Schewe Flat Iron
Russet & Sweet Potato Mash, Charred Asparagus,
Bone Marrow Bordelaise
-37-
Desserts
Baked & Boiled Bagel Bread Pudding
Four Roses Bourbon Vanilla Anglaise,
Caramelized White Chocolate
-13-
Citrus Tarte
Citrus Cream, Pistachio, Citrus Glaze, Orange &
Grapefruit Supremes, Dehydrated Meringue
-12-
Dark Chocolate Espresso Pot De Crème
Ancho Chili Whipped Cream, Cacao Nibs
-13-
Brew for the Kitchen Crew! -2-
Menu changes frequently
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Dine-in begins at 5:30pm Wednesday- Saturday
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