11.13.26

Chef’s Tasting

 First

 

Squash Bisque

Spiced Pepitas, Shrimp Chili Oil

 

Gruet, Sauvage, Blanc de Blancs, Albuquerque, NM

 

Second

 

Cavatelli

 Butternut Squash Pasta, Spaghetti Squash, Pancetta,

Toasted Almonds, Vegetable Velouté, Parmesan

 

Alois Lageder, Misto Mare Bianco, Alto Adige, Italy

 

Third

 

Pensacola Red Snapper

  Cast Iron Roasted, Delicata Squash, Spoonbread,

Sauce Soubise, Pepper Anglaise

 

 Laurent Perrachon, Vieilles Vignes, Macon Villages, France

 

Fourth

 

Black Angus Denver

Locally Foraged Hen of the Woods Mushrooms,

Scharf Farms Chargrilled Broccoli, Smoked Cippolini Onions,

White Sweet Potato Purée, Bone Broth Reduction   

 

Stolpman Vineyards, La Cuadrilla, Syrah+, Santa Barbara, CA

 

Dessert

 

Pawpaw Profiterole

Forrest Keeling Pawpaws, Vanilla Whipped Cream,

Candied Pecans

 

Pre-Fixe -129-

Add Wine Pairings -59-

   

 A La Carte

                        

 Bruschetta

Local Tomatoes, Country Loaf Crostini,

Balsamic Vinegar, Fresh Herbs

-13-

 

  Haus Focaccia

Mixed Olives, EVOO

-11-

 

Ozark Forest Mushroom Salad

Locally Foraged Hen of the Woods Mushrooms,

Fresh Chèvre, Toasted Pecans, Spinach,

Haus Bacon Vinaigrette

-20-

 

Smoked Pork & Black Bean Empanadas

Black Bean Puree, Haus Salsa Verde, Cotija Cheese, Crema

-17-

 

Mark Schewe Beef Carpaccio

Hearty Greens, Capers, Haus Dressing, Olive Crostini

-21-

 

Spanish Octopus

Chargrilled Scharf Farms Kale, Castor River Rice,

Ginger Scallion Sticky Sauce

-28-

 

Candy Crack Pork Belly

Chargrilled Broccoli, Celery Root Puree,

Belly Jus

-28-

 

Pensacola Blackfin Tuna

Coriander Crusted & Soy Glazed, Baby Bok Choy,

Locally Foraged Hen of the Woods Mushrooms,

Thai Chili, Ginger Sushi Rice

-51-

 

Black Angus Denver

Chargrilled Broccoli, Russet & Sweet Potato Mash

Bone Broth Reduction

-58-

 

Desserts

 

Caramel Pot De Crème

Scharf Farms Apples, Vanilla Whipped Cream,

Toasted Almonds

 

Pawpaw Profiterole

Forrest Keeling Pawpaws, Vanilla Whipped Cream,

Candied Nut Crumble

-15-

 

Apple Crostata

 Walnut Syrup Ice Cream, Apple Caramel

-13-

 

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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To make a reservation

Please call (314.647.3800), via Tock or farmhausstl@gmail.com