07.20.26
Chef’s Tasting
First
Corn Bisque
Fume, Chili, Corn & Cucumber Relish
Famille, Moutard Brut, Blanc de Blancs, France
Second
Tagliatelle
Scharf Farms Corn & Tomatoes,
Toasted Almond Pesto, Shiso
Thierry Delaney, Sauvignon Blanc, TYDY, France
Third
Gulf Red Grouper
Scharf Farms Cream Corn, Roasted Pattypan Squash,
Creamy Local Polenta, White Raisin Chutney
Arnaud Lambert, “Midi”, Saumur Blanc, France
Fourth
Mark Schewe Denver Cut
Smoked Cippolini Onions, Garlic Green Beans,
Butter Poached Chantrelles, Celery Root Pure,
Bone Broth Reduction
Bedrock, Syrah, Sonoma County, CA
Dessert
Lemon Olive Oil Cake
Blackberry Compote, Vanilla Whipped Cream,
Dehydrated Meringue
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Bruschetta
Haus Focaccia Crostini, Local Beefsteak Tomato,
Pepper Coulis, Garden Herbs, Balsamic
-11-
Cheesy Bread
Marcoot Jersey Garlic & Herb Curds,
Haus Marinara
-13-
Summer Salad
Scharf Farms Corn, Patty Pan Squash, Cucumber,
Green Beans, Zucchini, Sweet Peppers,
Pickled Beet Vinaigrette, Ricotta, Lavash
-16-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde,
Crèma, Cotija Cheese
-16-
Red Grouper Collars
Corn Flour Fried, Corn & Cucumber Relish,
Red Pepper Coulis
-15-
Tagliatelle
Scharf Farms Corn & Tomatoes,
Toasted Almond Pesto, Shiso
-39-
Gulf Red Grouper
Scharf Farms Cream Corn, Roasted Pattypan Squash,
Creamy Local Polenta, White Raisin Chutney
-45-
Mark Schewe Ribeye
Garlic Green Beans, Russet & Sweet Potato Mash,
Bone Broth Reduction
-58-
Desserts
Dark Chocolate Pot De Crème
Vanilla Whipped Cream, Cocoa Nibs
-14-
Lemon Olive Oil Cake
Blackberry Compote, Vanilla Whipped Cream,
Dehydrated Meringue
-14-
Peach Cobbler
Scharf Farms Peaches, Almonds,
Vanilla Ice Cream
-15-
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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