06.12.26
Chef’s Tasting
First
Louisiana Crab Cakes
Fresh Jumbo Lump, Garlic Scape Aioli
Famille, Moutard Brut, Blanc de Blancs, France
Second
Ramp Tagliatelle
Blistered Cherry Tomato, Toasted Almond Pesto, Parmesan
Bodegas, Muga Rioja Blanco, Rioja, Spain
Third
Blackened Drum
Creamy Local Polenta, Roasted Scharf Farms Squash,
Red Pepper Coulis
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Flat Iron
California Morels, Smoked Cippolinis,
Grilled Scharf Farms Asparagus, Black Garlic Soubise,
Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Angel Food Cake
Macerated Strawberries, Vanilla Whipped Cream,
Strawberry Coulis, Dehydrated Meringue
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Louisiana Crab Claws
Sauteed in NOLA BBQ Butter
¼ lb -30-
Fish Dip
Smoked Yellowfin Tuna, Lavash
-12-
Cheesy Bread
Marcoot Jersey Cheese Curds, Balsamic Tomatoes
-13-
Louisiana Crab Cakes
Fresh Jumbo Lump, Garlic Scape Aioli
-30-
Ozark Forest Mushroom Salad
Hearty Greens, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Char-Grilled Spanish Octopus
Scharf Farms Broccoli, Celery Root Puree, Pepperonata
-25-
Osso Bucco
Russet and Sweet Mashed Potatoes, Chimichurri
-37-
Blackened Drum
Creamy Local Polenta, Roasted Scharf Farms Squash,
Red Pepper Coulis
-48-
Roasted Garlic & Herb Flank Steak
Char-Grilled Scharf Farms Asparagus,
Russet and Sweet Mashed Potatoes, Beef Demi
-53-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Lemon Poppyseed Cake
Blueberry Compote, Vanilla Whipped Cream,
Dehydrated Meringue
-14-
Angel Food Cake
Macerated Strawberries, Vanilla Whipped Cream,
Strawberry Coulis, 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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