12.17.25
Chef’s Tasting
Amuse
Bisque
Scharf Farms Flamenco Peppers & Lobster,
Passenger Chili Crisp
Famille, Moutard Brut, Blanc de Blancs, France
First
Carbonara
Hand-made Tagliatelle, Haus Tasso ham,
Ozark Forest Mushrooms,
traditional egg yolk folded, Parmesan
Muga, Blanco, Rioja, Spain
Second
Pan Roasted Triple Tail
Honey glazed Hakurei Turnips, spoonbread,
sauce Soubise, pan jus
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Third
Mark Schewe Coulette
Delicata squash, smoked Cipollini onion,
Miso, White sweet potato puree, Beef Demi
Bedrock, Syrah, Sonoma, CA
Dessert
Apple Bread Pudding
Pecans, Vanilla Anglaise,
Huzzah Creek maple syrup
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Bisque
Scharf Farms Flamenco Peppers & Lobster,
Passenger Chili Crisp
-11-
Cheesy Bread
Marcoot Jersey Garlic & Herb cheese curds,
Haus Marinara
-13-
Ozark Forest Mushroom Salad
Mixed greens, Toasted Missouri pecans,
Prairie Fruits Creamery Chèvre, warm bacon vin
-16-
Turkey Rillettes
Smoked Turkey Hearts, Crostini, Raisin Mostarda
-10-
Turkey-Nadas
Classic turkey pot pie
-15-
Pan Roasted Triple Tail
Honey glazed Hakurei Turnips, spoonbread,
sauce Soubise, pan jus
-49-
Carbonara
Hand-made Tagliatelle, Haus Tasso ham,
Ozark Forest Mushrooms,
traditional egg yolk folded, Parmesan
-38-
Arthur Amish Turkey Cordon Bleu
Garlic Green Beans, Haus ham, Swiss cheese,
Duxelle soubise, turkey jus
-35-
Mark Schewe Torro Steak
Russett & Sweet potato mash, bok choy,
beef demi
-50-
Desserts
Dark Chocolate Pot De Crème
Ancho chili whipped cream, Cocoa Nibs
-14-
Apple Crostata
smoked apple butter honey drizzle, vanilla ice cream
-12-
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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