05.14.26
Chef’s Tasting
First
Scharf Farms Asparagus
Citrus Pork Belly, Shaved Cured Egg Yolk,
Green Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Agnolotti
Ramp and Ricotta, Sundried Tomatoes,
Toasted Almond Pesto, Parmesan
Thierry Delaney, TYDY, Sauvignon Blanc, France
Third
Coriander Crusted Blue Fin Tuna
Beef Bacon, Ramps, and Bone Marrow Shug
Valmorena, Barbera D’Asti, Italy
Fourth
Mark Schewe Sirloin
California Morels, Smoked Cippolinis,
Black Garlic Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Angel Food Cake
Macerated Strawberries, Vanilla Whip Cream,
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-
Fried Red Grouper Collars
Corn Flour Fried, Pepper Jelly
-15-
Mark Schewe Braised Beef Neck Empanadas
Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Red Grouper
Roasted Romanesco, Spoonbread,
Chimichurri, Celery Root Puree
-48-
Black Angus Filet Mignon
Grilled Scharf Farms Asparagus,
Russet and Sweet Mashed Potatoes, Beef Demi
-67-
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
Macerated Strawberries, Vanilla Whip 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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