05.02.26
Chef’s Tasting
First
Soft Shell Crab
Asparagus Puree, Ramp Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Agnolotti
Ramp & Ricotta, Sundried Tomatoes,
Toasted Almond Pesto, Parmesan
Thierry Delaney, TYDY, Sauvignon Blanc, France
Third
Pensacola Pompano
Roasted Cauliflower, Spoonbread, Savory Anglaise,
Butternut Squash Puree
Valmorena, Barbera D’Asti, Italy
Fourth
Mark Schewe Sirloin
Grilled Scharf Farms Asparagus, Smoked Cippolinis,
Black Garlic Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Angel Food Cake
Vanilla Whip Cream, Macerated Strawberries,
Strawberry Coulis, Dehydrated Meringue
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Fish Dip
Smoked Yellowfin Tuna, Focaccia Crostini
-12-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Field Spinach, 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-
Soft Shell Crab
Asparagus Puree, Ramp Goddess Dressing
-39-
Ramp Tagliatelle
Sundried Tomatoes, Toasted Almond Pesto, French Cream, Parmesan
-37-
Pensacola Sea Trout
Almond Crusted, Grilled Scharf Farms Asparagus, Asparagus Puree
-49-
Pensacola Pompano
Roasted Cauliflower, Spoonbread,
Savory Anglaise, Butternut Squash Puree
-48-
Mark Schewe Denver
Asparagus, Russet Sweet Mash, Beef Demi
-57-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Paw Paw Pudding
Vanilla Bean Whipped Cream,
Vanilla Cookie Crumble
-14-
Lemon Poppyseed Cake
Strawberry Cream, 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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