09.17.25
Chef’s Tasting
Chef’s Tasting
First
Crab Cakes
Pickled Corn, Red Pepper Coulis
Gruet, Savage, Blanc de Blancs, New Mexico
Second
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Tomatoes, Lemon Chili Breadcrumbs, Parmesan
Muga, Blanco, Rioja, Spain
Third
Scamp Grouper
Zucchini Scarpaccia, Yellow Summer Squash,
Pepper Anglaise, Sauce Soubise
Vinas Familia Gil, Shaya, Verdejo, Segovia, Spain
Fourth
Duroc Pork
Duroc Pork Loin, Double Starr Delicata Squash,
Chantrell Mushrooms, Carrot Puree, Pork Jus
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Dessert
Paw Paw Profiterole
Forest Keeling Paw Paw Cream, Haus Honeycomb,
Vanilla Crème Fraîche
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Blistered Shishitos
Ponzu, Bonito Flakes
-10-
Bruschetta
Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,
Scharf Farms Tomatoes
-13-
Striped Bass & Potato Croquettes
Haus Tartar Sauce
-12-
Mark Schewe Braised Beef Neck Empanadas
Salsa Verde, Cotija Cheese, Crema, Black Bean Puree
-16-
Summer Salad
Local Squash, Pickled Beets, Scharf Farms Eggplant, Sweet Peppers, Cherry Tomatoes,
Terrell Creek Farms Goat Cheese, Tomato Balsamic Vinaigrette, Lavash
-15-
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Tomatoes, Lemon Chili Breadcrumbs, Parmesan
-33-
Flounder
Zucchini Scarpaccia, Yellow Summer Squash,
Pepper Anglaise, Sauce Soubise
-46-
Black Angus Ribeye
Russet Sweet Potato Mash, Garlic Green Beans, Beef Demi
-59-
Desserts
Dark Chocolate Pot De Crème
Ancho Chili Pepper Whipped Cream, Cocoa Nibs
-13-
Peaches and Cream
Vanilla Ice Cream, Haus Caramel Sauce
-13-
Berry Semifreddo
Blackberry Compote, Candied Oats,
Dehydrated Vanilla 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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