08.10.26
Chef’s Tasting
First
Corn Bisque
Fume, Chili, Corn & Cucumber Relish
Famille, Moutard Brut, Blanc de Blancs, France
Second
Agnolotti
Locally Foraged Chanterelles, Scharf Farms Corn,
Ricotta, Corn Velouté
Thierry Delaney, Sauvignon Blanc, TYDY, France
Third
Peri Peri Gulf Amberjack
Scharf Farms Cream Corn, Summer Squash,
Spoonbread
Arnaud Lambert, “Midi”, Saumur Blanc, France
Fourth
Mark Schewe Flat Iron
Garlic Green Beans, White Sweet Potato Purée,
Bone Broth Reduction
Bedrock, Syrah, Sonoma County, CA
Dessert
Peach Cobbler
Peaches, Grandma’s Vanilla Ice Cream
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Bruschetta
Marinated Scharf Farms Tomatoes
Fresh Herbs
-13-
Summer Salad
Patty Pan Squash, Cucumber, Green Beans, Zucchini,
Sweet Peppers, Fairy Tale Eggplant, Pickled Beets
Red Wine Vinaigrette, Marcoot Jersey Quark, Lavash
-15-
Carpaccio
Mark Schewe Eye of Round, Red Wine Vinaigrette, Capers,
Arugula, Cured Egg Yolk, Crostini
-16-
Chargrilled Spanish Octopus
Japanese White Sweet Potato Gochujang Purée,
Baby Bok Choy, Nam Jim
-27-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Roja,
Cotija Cheese, Crema
-16-
Tagliatelle
Scharf Farms Corn & Tomatoes,
Shiso
-39-
Peri Peri Gulf Amberjack
Scharf Farms Cream Corn, Summer Squash,
Spoonbread
-45-
Duroc Pork Chop
Honey Glazed Hakurei Turnips, Sauce Soubise,
Red Fingerling Potatoes,
Pork Jus
-45-
Mark Schewe Skirt Steak
Red Wine Marinated, Garlic Green Beans,
Russet & Sweet Potato Mash, Bone Broth Reduction
-50-
Desserts
Dark Chocolate Pot De Crème
Vanilla Whipped Cream, Cocoa Nibs
-14-
Blackberry Panna Cotta
Willmann Farms Popcorn, Scharf Farms Sweet Corn,
Corn Caramel
-14-
Peach Cobbler
Peaches, Grandma’s Vanilla Ice Cream
-15-
Brew for the Kitchen Crew! -4-
Menu changes frequently
-
Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
-