10.06.25
Chef’s Tasting
Amuse
Grouper & Potato Cakes
Haus Tartar Sauce
Ferrandiere Methode Traditionnelle, Brut, Blanc de Blancs, France
First
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Roasted Red Gypsy Peppers,
Lemon Chili Breadcrumbs, Parmesan
La Rosalie, Sauvignon Blanc, France
Second
Red Grouper
Spoon Bread, Zucchini,
Smoked Tomato Anglaise, Sauce Soubise
Muga, Blanco, Rioja, Spain
Third
Duroc Pork
Double Starr Delicata Squash, Blistered Shishito Peppers,
Carrot Puree, Pork Jus
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Dessert
Paw Paw Profiterole
Forest Keeling Paw Paw Cream, Haus Honeycomb,
Vanilla Whipped Ricotta
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Bruschetta
Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,
Scharf Farms Tomatoes
-13-
Stuffed Jalapenos
Roasted Pork Shoulder, Panko Breadcrumbs,
Cotija Cheese
-11-
Ozark Forest Mushroom Salad
Mixed Greens, Terrell Creek Farm Goat Cheese,
Toasted Local Pecans, Warm Bacon Vinaigrette
-16-
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Roasted Red Gypsy Peppers,
Lemon Chili Breadcrumbs, Parmesan
-35-
Red Grouper
Spoon Bread, Zucchini,
Pepper Anglaise, Sauce Soubise
-46-
Black Angus Ribeye
Russet Sweet Potato Mash, Garlic Green Beans,
Beef Demi
-60-
Desserts
Dark Chocolate Pot De Crème
Ancho Chili Pepper Whipped Cream, Cocoa Nibs
-13-
Peaches and Cream
Vanilla Ice Cream, Candied Pecans, Haus Caramel Sauce
-13-
Berry Semifreddo
Blackberry Compote, Candied Oats,
Dehydrated Berry Meringue
-13-
Brew for the Kitchen Crew! -3-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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