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
-