07.05.25

Chef’s Tasting

 

First

 

Tomato Gazpacho

Crispy Coppa, Truly Olive Oil

 

Famille Moutard Brut, Blanc de Blancs, France

 

Second

 

Charred Spring Onion Agnolotti

Ricotta, Tomato Cream, Shiso, 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 Denver

Pan-Roasted Scharf Farms Patty Pan Squash, Conica Morels,

Carrot Puree, Bone Broth Reduction

 

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

 

Dessert

 

Strawberry Semifreddo

Blueberry Compote, Toasted Almonds, Chocolate Soil

 

 

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-

 

Summer Salad

Local Squash, Green beans, Pickled Beets, Cucumbers,

Cherry Tomatoes, Terrell Creek Farms Goat Cheese,

Tomato Balsamic Vinaigrette, Focaccia Crostini

-15-

 

Mark Schewe Braised Beef Neck Empanadas

Black Bean Puree, Salsa Roja

-16-

 

Halibut & Potato Croquettes

Boat House Tartar Sauce

-13-  

 

Forged Farrotto

Local Chantrelle Mushrooms, Ozark Forrest Shiitake Mushrooms,

Janie’s Mills Soft Red Wheat Berries, Sauce Soubise

-28-

 

Fennel Sausage Tagliatelle

Scharf Farms Corn, Haus Tomato Sauce, Parmesan

-37-

 

Escolar & Lump Blue Crab

Scharf Farms Corn, Pan-Roasted Fiddlehead Ferns

-47-

 

Mark Schewe Blade Steak

Scharf Farms Green Beans, Russet Sweet Potato Mash,

Conica Morels, Bone Broth Reduction

-40-

 

 

 

Desserts

 

Chocolate Pot De Crème

     Ancho Chili Whipped Cream

-13-

 

Peaches & Cream

Goat Cheese Cream, Candied Pecans,

Grandmas Vanilla Ice Cream

-14-

 

Strawberry Semifreddo

Blueberry Compote, Toasted Almonds, Chocolate Soil

 

-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