03.11.26
Chef’s Tasting
First
Bisque
Double Star Farms Butternut Squash with Louisiana Crawfish
Famille, Moutard Brut, Blanc de Blancs, France
Second
Scallops
Parsley Parisian Gnocchi,
Roasted Cauliflower, Sauce Soubise
Thierry Delaney, TYDY, France
Third
Hand-Rolled Beet Cavatelli
Ozark Forest Lions Main Mushrooms, Parmesan
Marchesi Incisa Della Rocchetta, Valmorena, Barbera D’Asti, Italy
Fourth
Mark Schewe Tenderloin Medallion
Beef Fat Roasted Carrots, Smoked Cippolini Onions,
Celery Root Puree, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Apple Cake
Vanilla Ice Cream, Drunken Caramel
Pre-Fixe -125-
Add Wine Pairings -49-
A La Carte
Bisque
Double Star Farms Butternut Squash with
Louisiana Crawfish
-15 -
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Porchetta Bao
Ssamjang, Kimchi, Ginger palm sugar pickled carrots
-15-
Ozark Forest Mushroom Salad
Mixed Greens, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Beef Carpaccio
Focaccia Crostini, Shallots,
Preserved Lemons, Red Wine Vinaigrette
-14-
Tom Kha Mussels
Coconut Milk, Lemongrass, Galanga,
Ginger, Thai Chili Crisp
-26-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde,
Red Onions, Crèma, Cotija Cheese
-16-
Cavatelli
Mark Schewe Braised Beef,
Ozark Forest Mushrooms, Braising Jus, Mornay, Parmesan
-37-
Scallops
Parsley Parisian Gnocchi,
Roasted Cauliflower, Sauce Soubise
-50-
Filet Mignon
Russet and Sweet Mashed Potatoes,
Beef Fat Roasted Carrots, Beef Demi
-67-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Pecan Financier
Candied Pecans, Vanilla Ice Cream, Drunken Caramel
-13-
Chocolate Semifreddo
Genoise Cake Crusted, Strawberry Jam,
Dehydrated Vanilla Meringue
-14-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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