01.07.26
Amuse
Bisque
Double Star Farms Butternut Squash, Ginger,
Passenger Chili Crisp
Famille, Moutard Brut, Blanc de Blancs, France
First
Tagliatelle
Hand-made Pasta, Haus ham,
Ozark Forest Lion’s Mane Mushrooms,
black garlic cream, Parmesan
Morisfarms, “Costa Toscano”, Vermentino, Massa Marittima, Italy
Second
Pan Seared Escolar
Gulf white shrimp, NOLA Butter, Blackened carrots,
spoonbread
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Third
Black Angus Filet Medallion
Fingerlings, smoked Cipollini onion,
Miso-White sweet potato puree, Beef bordelaise
Matthiasson, Schioppettino, Napa Valley, CA
Dessert
Apple Crostata
smoked apple butter honey drizzle,
vanilla ice cream
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cocktail Fingers
Blue Crab Claws, NOLA Barbeque Butter
½ a pound -32-
¼ a pound -17-
Bisque
Double Star Farms Butternut Squash, Ginger,
Passenger Chili Crisp
-11-
Pork Bao
Green papaya salad, saamjang, kimchi
-15-
Cheesy Bread
Marcoot Jersey Garlic & Herb cheese curds,
Haus Marinara
-13-
Ozark Forest Mushroom Salad
Frisse, Toasted Missouri pecans,
Terrell Creek Farms Chèvre, warm bacon vinaigrette
-16-
Turkey Rillettes
Crostini, Raisin Mostarda
-10-
Mark Schewe Beef Neck Empanadas
Red Bean puree, Salsa Verde,
Cotija, Cilantro
-15-
Tagliatelle
Hand-made Pasta, Haus ham,
Ozark Forest Lion’s Mane Mushrooms,
black garlic cream, Parmesan
-38-
Pan Seared Escolar
Gulf white shrimp, NOLA Butter, Blackened carrots, spoonbread
-54-
Sheepshead
Black Trumpet Mushroom, Baby Bok Choy,
Sauce Subise, Pan Jus
-45-
Black Angus Ribeye
Russett & Sweet potato mash, bok choy,
beef demi
-59-
Desserts
Dark Chocolate Pot De Crème
Vanilla whipped cream,
dehydrated strawberries, Cocoa Nibs
-14-
Apple Crostata
smoked apple butter honey drizzle, vanilla ice cream
-12-
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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