11.24.25
Chef’s Tasting
Amuse
Squash Bisque
Tom Yum, Spaghetti Squash, Chili Oil
Famille, Moutard Brut, Blanc de Blancs, France
First
Carbonara
Haus Tasso Ham, Broccoli, Parmesan
Clos Fornelli, LaRobe d’Ange, Sciaccarellu, Corsica, France
Second
Pan Roasted Grouper
Roasted Cauliflower, Sauce Soubise, Pan Sauce
Muga, Blanco, Rioja, Spain
Third
Black Angus Denver
Delicata Squash, Cipollini Onions,
Carrot Puree, Beef Demi
Bedrock, Syrah, Sonoma, CA
Dessert
Apple Bread Pudding
Toasted Almonds, Grandma’s Vanilla Ice Cream,
Dehydrated Apple, Spiced Anglaise
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic Cheese Curds,
Haus Marinara
-13-
Ozark Forest Mushroom Salad
Mixed Greens, Toasted Local Pecans,
Prairie Fruits, Farm, & Creamery Goat Cheese,
Warm Bacon Vinaigrette
-16-
Grouper Collars
Haus Jerk Seasoning
-17-
Shrimp & Grits
Louisiana Gulf Shrimp, NOLA BBQ Butter,
Creamy Local Polenta
-21-
Pan Roasted Grouper
Roasted Cauliflower, Cipollini Onions,
Sauce Soubise, Pan Sauce
-46-
Carbonara
Haus Tasso Ham, Broccoli,
Poached Farm Egg, Parmesan
-38-
Pork Duo
Duroc Pork Chop, Candy Crack Pork Belly,
Sautéed and Pickled Mustard Seeds,
White Sweet Potato Puree, Pork Jus
-52-
Black Angus NY Strip
Russett & Sweet Potato Mash, Garlic Green Beans,
Beef Demi
-59-
Desserts
Dark Chocolate Pot De Crème
Ancho Chili Pepper Whipped Cream, Cocoa Nibs
-13-
Farmhaus Crostada
Gala Apples, Grandma’s Homemade Vanilla Ice Cream, Caramel Foam
-12-
Pumpkin Profiterole
Pumpkin Pie Cream, Candied Pepitas, Pumpkin Jelly,
Vanilla Whipped Cream
-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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