02.11.26
Chef’s Tasting
First
Bisque
Double Star Farms Butternut Squash and Lobster
Famille, Moutard Brut, Blanc de Blancs, France
Second
Tom Kha Halibut
Beech Mushrooms, Coconut Milk, Lemongrass,
Galanga, Ginger, Thai Chili
Thierry Delaney, TYDY, France
Third
Hand-Rolled Beef Cavatelli
Ozark Forest Lion’s Mane Mushrooms,
Foraged Black Trumpet Mushrooms, Parmesan
Marchesi Incisa Della Rocchetta, Valmorena, Barbera D’Asti, Italy
Fourth
Beef Tender Loin
Celery Root Puree, Beef Fat Roasted Carrot,
Cippolini Onions, Sauce Bordelaise,
Bedrock, Syrah, Sonoma, CA
Dessert
Chocolate Cup
Chocolate Mousse, Chocolate Genoese, “Honeycomb”
Pre-Fixe -120-
Add Wine Pairings -59-
A La Carte
Bisque
Double Star Farms Butternut Squash,
Lobster, Ozark Forest Lions Mane Mushroom
-10-
Cheesy Bread
Marcoot Jersey Cheese Curds,
Haus Marinara
-13-
Ozark Forest Mushroom Salad
Frisse, Toasted Missouri Pecans,
Marcoot Jersey Quark, Warm Bacon Vinaigrette
-16-
K Dub’s Low Country Fish Cake
Boathaus Sauce
-15-
Candy Crack Pork Belly
Greg’s Ponzu, Char-Grilled Broccolini,
Sauce Soubise
-17-
Tom Kha Halibut
Beech Mushrooms, Coconut Milk, Lemongrass,
Galanga, Ginger, Thai Chili
-49 -
Mark Schewe Torro
Lyonnaise Fingerlings, Beef Fat Roasted Carrot, Beef Demi
-58-
Filet Mignon
Lyonnaise Fingerlings, Beef Fat Roasted Carrots, Beef Demi
-69-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Pecan Financier
Candied Pecans, Vanilla Ice Cream, Four Roses Caramel
-13-
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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