09.17.25 

Chef’s Tasting

 

Chef’s Tasting

 

First

 

Crab Cakes

Pickled Corn, Red Pepper Coulis

 

Gruet, Savage, Blanc de Blancs, New Mexico

 

Second

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Tomatoes, Lemon Chili Breadcrumbs, Parmesan

 

Muga, Blanco, Rioja, Spain

 

                                                                                               Third

 

Scamp Grouper

Zucchini Scarpaccia, Yellow Summer Squash,

Pepper Anglaise, Sauce Soubise

 

Vinas Familia Gil, Shaya, Verdejo, Segovia, Spain

 

 Fourth

 

Duroc Pork

Duroc Pork Loin, Double Starr Delicata Squash,

 Chantrell Mushrooms, Carrot Puree, Pork Jus

 

Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France

 

Dessert

Paw Paw Profiterole

Forest Keeling Paw Paw Cream, Haus Honeycomb,

 Vanilla Crème Fraîche

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

 A La Carte

                                                                       

Blistered Shishitos

Ponzu, Bonito Flakes

 -10-

 

Bruschetta

  Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,

Scharf Farms Tomatoes

-13-

 

Striped Bass & Potato Croquettes

Haus Tartar Sauce

-12-

 

Mark Schewe Braised Beef Neck Empanadas

Salsa Verde, Cotija Cheese, Crema, Black Bean Puree

-16-

 

Summer Salad

Local Squash, Pickled Beets, Scharf Farms Eggplant, Sweet Peppers, Cherry Tomatoes,

Terrell Creek Farms Goat Cheese, Tomato Balsamic Vinaigrette, Lavash

-15-

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Tomatoes, Lemon Chili Breadcrumbs, Parmesan

-33-

 

Flounder

Zucchini Scarpaccia, Yellow Summer Squash,

Pepper Anglaise, Sauce Soubise

-46-

 

Black Angus Ribeye

Russet Sweet Potato Mash, Garlic Green Beans, Beef Demi

-59-

 

 

     Desserts

 

Dark Chocolate Pot De Crème

     Ancho Chili Pepper Whipped Cream, Cocoa Nibs

-13-

 

Peaches and Cream

Vanilla Ice Cream, Haus Caramel Sauce

-13-

 

Berry Semifreddo

Blackberry Compote, Candied Oats,

 Dehydrated Vanilla Meringue

-13-

 

 

 

                           Brew for the Kitchen Crew! -3-

 

 

 

 

 

 

 

 

 

 

 

Menu changes frequently

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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