04.20.26
Chef’s Tasting
First
Scharf Farms Asparagus
Haus Ham, Cured Egg Yolk,
Green Goddess Dressing
Famille, Moutard Brut, Blanc de Blancs, France
Second
Hand Rolled Nettle & Quark Cavatelli
Sundried Tomatoes, Toasted Almond Pesto,
Parmesan
Morisfarms, Costa Toscano, Vermentino, Massa Marittima, Italy
Third
Pensacola Cobia
Roasted Cauliflower, Spoonbread,
Parsnip Puree, Chimichurri
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Flat Iron
Baby Bok Choy, Smoked Cippolini Onion,
Tomato Soubise, Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Lemon Poppyseed Cake
Strawberry Cream, Dehydrated Meringue
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Tuna Dip
Haus Lavash, Dill, Furikake,
-13-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Ozark Forest Mushroom Salad
Field Spinach, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Braised Beef Neck Empanadas
Haus Salsa Verde, Crèma, Cotija Cheese
-16-
Osso Bucco
Creamy Local Polenta, Braising Jus,
Chimichurri
-35-
Pensacola Cobia
Roasted Cauliflower, Spoonbread,
Parsnip Puree, Chimichurri
-48-
Mark Schewe Blade Steak
Russet and Sweet Potato Mash,
Char-Grilled Scharf Farms Asparagus, Beef Demi
-58-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Paw Paw Pudding
Vanilla Bean Whipped Cream,
Haus Vanilla Wafer
-14-
Angel Food Cake
Amish Strawberries, Strawberry Coulis,
Vanilla Whipped Cream, Toasted Almonds,
Dehydrated Strawberry Icing
-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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