04.27.26
Chef’s Tasting
First
Scharf Farms Asparagus
Citrus Pork Belly, Cured Egg Yolk,
Green Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Ramp Tagliatelle
Sundried Tomatoes, Toasted Almond Pesto, Parmesan
Thierry Delaney, TYDY, Sauvignon Blanc, France
Third
Pensacola Pompano
Roasted Cauliflower, Spoonbread, Savory Ramp Anglaise,
Parsnip Puree
Valmorena, Barbera D’Asti, Italy
Fourth
Mark Schewe Beef
Green Beans, Crispy Fried Shallots,
Black Garlic Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Lemon Poppyseed Cake
Strawberry Cream, Dehydrated Meringue
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Tuna Dip
Toasted Focaccia, Dill, Furikake,
-13-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Field Spinach, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Braised Beef Neck Empanadas
Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Osso Bucco
Creamy Local Polenta, Braising Jus, Chimichurri
-35-
Pensacola Pompano
Roasted Cauliflower, Spoonbread,
Savory Ramp Anglaise, Parsnip puree
-48-
Grilled Whole Pensacola Pompano
Kroeung Marinated
-53-
Mark Schewe Torro
Green Beans, Russet Sweet Mash, Beef Demi
-57-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Paw Paw Pudding
Vanilla Bean Whipped Cream,
Vanilla Cookie Crumble
-14-
Lemon Poppyseed Cake
Strawberry Cream, Dehydrated Meringue
-14-
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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