10.06.25

Chef’s Tasting

 

Amuse

 

Grouper & Potato Cakes

Haus Tartar Sauce

 

Ferrandiere Methode Traditionnelle, Brut, Blanc de Blancs, France

 

First

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Roasted Red Gypsy Peppers,

Lemon Chili Breadcrumbs, Parmesan

 

La Rosalie, Sauvignon Blanc, France

                                                                                               Second

 

Red Grouper

Spoon Bread, Zucchini,

Smoked Tomato  Anglaise, Sauce Soubise

 

Muga, Blanco, Rioja, Spain

 

 Third

 

Duroc Pork

Double Starr Delicata Squash, Blistered Shishito Peppers,

  Carrot Puree, Pork Jus

 

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

 

Dessert

 

Paw Paw Profiterole

Forest Keeling Paw Paw Cream, Haus Honeycomb,

 Vanilla Whipped Ricotta

 

 

Pre-Fixe -120 -

Add Wine Pairings -49-

   

                                                                       

A La Carte

                                                         

Bruschetta

  Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,

Scharf Farms Tomatoes

-13-

 

Stuffed Jalapenos

Roasted Pork Shoulder, Panko Breadcrumbs,

 Cotija Cheese

-11-

 

Ozark Forest Mushroom Salad

Mixed Greens, Terrell Creek Farm Goat Cheese,

Toasted Local Pecans, Warm Bacon Vinaigrette

-16-

 

Spaghetti

Ozark Forest Lion’s Mane Mushrooms “Crab,”

Scharf Farms Roasted Red Gypsy Peppers,

Lemon Chili Breadcrumbs, Parmesan

-35-

 

Red Grouper

Spoon Bread, Zucchini,

Pepper Anglaise, Sauce Soubise

-46-

 

Black Angus Ribeye

Russet Sweet Potato Mash, Garlic Green Beans,

Beef Demi

-60-

 

 

     Desserts

 

Dark Chocolate Pot De Crème

     Ancho Chili Pepper Whipped Cream, Cocoa Nibs

-13-

 

Peaches and Cream

Vanilla Ice Cream, Candied Pecans, Haus Caramel Sauce

-13-

 

Berry Semifreddo

Blackberry Compote, Candied Oats,

 Dehydrated Berry 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

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To make a reservation

Please call (314.647.3800), via Tock or farmhausstl@gmail.com