09.06.25
Chef’s Tasting
First
Crab and Watermelon Salad
Lump Blue Crab, Double Star Watermelon, Corn
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
Cobia
Blistered Shishito Peppers, Ozark Forest Brown Beech Mushrooms,
Lop Yuk, Passenger Chili Crisp, Turmeric Pork Broth
Stolpman Vineyards, Uni, White Blend, Santa Barbara, CA
Fourth
Duroc Pork
Duroc Pork Loin, Double Starr Delacita Squash, Carrot Puree,
Pork Jus
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Dessert
Berry Semifreddo
Blackberry Compote, Toasted Almonds, Chocolate Soil,
Dehydrated Vanilla Meringue
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cobia Crudo
Citranet, Jalapeno, Garden Herbs, Lychee
-20-
Crab and Watermelon Salad
Lump Blue Crab, Double Star Watermelon, Corn
-20-
Blistered Shishitos
Ponzu, Bonito Flakes
-10-
Bruschetta
Haus Focaccia, Marcoot Jersey Cheese Curds,
Scharf Farms Tomatoes
-13-
Striped Bass & Potato Croquettes
Red Pepper Coulis
-12-
Mark Schewe Braised Beef Neck Empanadas
Salsa Roja, Cotija Cheese, Crema, Black Bean Puree
-16-
Summer Salad
Local Squash, Pickled Beets, Scharf Farms Eggplant, Sweet Peppers,
Cherry Tomatoes, Grilled Okra, Terrell Creek Farms Goat Cheese,
Tomato Balsamic Vinaigrette, Haus Lavash
-15-
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Tomatoes, Lemon Chili Breadcrumbs, Parmesan
-33-
Culver’s Farm Confit Duck Leg
Zucchini Scarpaccia, Zucchini & Eggplant Relish, Sauce Soubise
-43-
Cobia
Blistered Shishito Peppers, Ozark Forest Brown Beech Mushrooms,
Lop Yuk, Passenger Chili Crisp, Turmeric Pork Broth -45-
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-
Profiterole
Bartlett Pears, Candied Oats, Crème Fraiche
-13-
Pecan and Chocolate Chip Tallow Skillet Cookie
Tonka Bean & Rose Petal Ice Cream, Haus Caramel Sauce
-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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