10.31.26
Chef’s Tasting
First
Squash Bisque
Spiced Sunflower Seeds, Shrimp Chili Oil
Gruet, Savage, Blanc de Blancs, Albuquerque, NM
Second
Cavatelli
Butternut Squash Pasta, Spaghetti Squash, Pancetta,
Toasted Almonds, Vegetable Velouté, Parmesan
Alois Lageder, Misto Mare Bianco, Alto Adige, Italy
Third
Barnegat Light N.J.
Sea Scallops
Locally Foraged Hen of the Woods Mushrooms,
Celery Root Puree, Pan Jus
Laurent Perrachon, Vieilles Vignes, Macon Villages, France
Fourth
Black Angus Coulette
Butter Poached Chanterelle Mushrooms,
Scharf Farms Chargrilled Broccoli, Sauce Soubise,
Bone Broth Reduction
Stolpman Vineyards, La Cuadrilla, Syrah+, Santa Barbara, CA
Dessert
Pawpaw Profiterole
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Candied Pecans
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Bruschetta
Eggplant Relish, Country Loaf Crostini,
Fresh Herbs
-13-
Haus Focaccia
Mixed Olives, Porchetta di Testa, EVOO
-21-
Ozark Forest Mushroom Salad
Shiitake & Oyster Mushrooms, Fresh Chèvre, Toasted Pecans, Hearty Mixed Greens, Haus Bacon Vinaigrette
-20-
Smoked Pork & Black Bean Empanadas
Black Bean Puree, Haus Salsa Roja, Cotija Cheese, Crema
-17-
North Kingston R.I. Mussels
Crispy Olive Focaccia, Celery,
Tomato Fumé
-23-
Spanish Octopus
Chargrilled Scharf Farms Kale, Sushi Rice,
Ginger Scallion Sticky Sauce
-28-
Whole Pompano
Chermoula Rub
-58-
Culver Duck Leg
Roasted Brussell Sprouts, Celery Root Puree,
Golden Raisin Chutney
-43-
Grilled Pompano
Delicata Squash, Spoonbread, Sauce Soubise,
Red Pepper Coulis
-48-
Black Angus Coulette
Chargrilled Broccoli, Russet & Sweet Potato Mash
Bone Broth Reduction
-58-
Desserts
Caramel Pot De Crème
Scharf Farms Apples, Vanilla Whipped Cream
Candied Nuts
Pawpaw Profiterole
Forrest Keeling Pawpaws, Vanilla Whipped Cream,
Candied Pecans
-15-
Apple Crostata
Walnut Syrup Ice Cream, Apple Caramel
-13-
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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