Chef’s Tasting

 

First

 

Tomato Gazpacho

Crispy Coppa, Truly Olive Oil

 

Famille Moutard Brut, Blanc de Blancs, France

 

Second

 

Charred Spring Onion Agnolotti

Shiso, Ricotta, Tomato Cream, Basil Oil

 

Muga, Blanco, Rioja, Spain

 

Third

 

Escolar & Lump Blue Crab

Scharf Farms Corn, Pan-Roasted Fiddlehead Ferns

 

Albert Bichot, Macon Villages, Chardonnay, France

 

 Fourth

 

Mark Schewe Sirloin

Scharf Farms Broccoli, Carrot Puree, Conica Morel Beef Demi

 

Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA

 

Dessert

 

Strawberry Semifreddo

Strawberry Compote, Toasted Almonds, Chocolate Soil, Strawberry Coulis

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

   A La Carte

     

Cheesy Bread

  Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,

 Haus Marinara 

-13-

 

Chicken Liver Mousse

Haus Crostini, Raisin Chutney

-10-

 

Blue Crab Cocktail Fingers

Cornflower Fried, Haus Tartar Sauce

¼ Pound -15-

½ Pound -25-

 

Mark Schewe Braised Beef Neck Empanadas

Black Bean Puree, Salsa Roja, Cotija Cheese

-16-

 

Halibut & Potato Croquettes

Boat House Tartar Sauce

-13-  

 

Ozark Forest Mushroom Salad

 Baby Spinach, Warm Bacon Vinaigrette,

Terrell Creek Farms Goat Cheese, Toasted Local Pecans

-16-

 

Fennel Sausage Tagliatelle

Scharf Farms Corn,

 Haus Tomato Sauce, Parmesan

-37-

 

Big Eye Tuna

Fennel Crusted, Creamy Local Polenta, Pepperonata,

Scharf Farms Green Beans

-47-

 

Duroc Pork Chop

Wheat Berry Farro, Scharf Farms Green Beans, Pork Demi

-40-

 

Mark Schewe Blade Steak

Scharf Farms Broccoli, Sweet Russet Potato Mash,

Conica Morel Beef Demi

-40-

 

 

 

Desserts

 

Chocolate Pot De Crème

     Ancho Chili Whipped Cream

-13-

 

Pecan Financier

Candied Local Pecans, Vanilla Ice Cream,

Huzzah Creek Maple Syrup

-12-

 

Angel Food Cake

Strawberry Compote, Vanilla Ice Cream,

 Toasted Almonds, Dehydrated Strawberries

-12-

 

 

 

                           Brew for the Kitchen Crew! -3-

 

 

 

 

 

 

 

Menu changes frequently

-

Dine-in begins at 5:30pm Monday, and Wednesday- Saturday

-

To make a reservation

Please call (314.647.3800), via Tock or farmhausstl@gmail.com