10.25.25
Chef’s Tasting
Amuse
Squash Bisque
Spaghetti Squash, Chili Oil
Famille, Moutard Brut, Blanc de Blancs, France
First
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Roasted Red Peppers,
Lemon Chili Breadcrumbs, Parmesan
Thierry Delaney, TYDY, France
Second
Bacon Fat Seared Pensacola Wahoo
Double Starr Farms Delicata Squash, Spoon Bread,
Pepper Anglaise, Sauce Soubise
Muga, Blanco, Rioja, Spain
Third
Duroc Pork
Roasted Cauliflower, Blistered Shishito Peppers,
Sweet Potato Puree, Pork Jus
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Dessert
Apple Bread Pudding
Haus Bread, Gala Apples, Candied Almonds,
Caramel Foam, Vanilla Ice Cream
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,
Haus Marinara
-13-
Smoked Wahoo Dip
Pensacola Wahoo, Haus Crostini
-10-
Ozark Forest Mushroom Salad
Mixed Greens, Terrell Creek Farm Goat Cheese,
Toasted Local Pecans, Warm Bacon Vinaigrette
-16-
Braised Beef Chuck Empanadas
Black Bean Puree, Tomato Poblano Salsa,
Sour Cream, Cotija Cheese
-16-
Turkey Liver Mousse
Profiterole, Focaccia Crostini, Raisin Mostarda, Pickled Onion
-11-
Spaghetti
Ozark Forest Lion’s Mane Mushrooms “Crab,”
Scharf Farms Roasted Red Peppers,
Lemon Chili Breadcrumbs, Parmesan
-37-
Blackened Mahi Mahi
Double Starr Farms Delicata Squash,
Spoon Bread, Crystal Butter Emulsion
-45-
Bacon Fat Seared Pensacola Wahoo
Double Starr Farms Delicata Squash, Spoon Bread,
Pepper Anglaise, Sauce Soubise
-46-
Duroc Pork Chop
Roasted Cauliflower, Blistered Shishito Peppers,
Sweet Potato Puree, Pork Jus
-45-
Black Angus Ribeye
Creamy Local Polenta, Roasted Broccoli,
Beef Demi
-60-
Desserts
Dark Chocolate Pot De Crème
Ancho Chili Pepper Whipped Cream, Cocoa Nibs
-13-
Apple Bread Pudding
Haus Bread, Gala Apples, Candied Almonds,
Caramel Foam, Vanilla Ice Cream
-13-
Paw Paw Profiterole
Forest Keeling Paw Paw Cream, Haus Honeycomb,
Vanilla Whipped Ricotta
-14-
Brew for the Kitchen Crew! -3-
Menu changes frequently
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Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
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