08.01.26
Chef’s Tasting
First
Corn Bisque
Fume, Chili, Corn & Cucumber Relish
Famille, Moutard Brut, Blanc de Blancs, France
Second
Agnolotti
Locally Foraged Chanterelles, Scharf Farms Corn,
Ricotta, Corn Velouté
Thierry Delaney, Sauvignon Blanc, TYDY, France
Third
Triple Tail
Scharf Farms Cream Corn, Roasted Zuchinni,
Spoonbread, Red Pepper Coulis
Arnaud Lambert, “Midi”, Saumur Blanc, France
Fourth
Mark Schewe Flat Iron
Smoked Cippolini Onions, Garlic Green Beans,
Celery Root Purée, Bone Broth Reduction
Bedrock, Syrah, Sonoma County, CA
Dessert
Blackberry Cobbler
Scharf Farms Blackberries,
Grandma’s Vanilla Ice Cream
Pre-Fixe -129-
Add Wine Pairings -59-
A La Carte
Bruschetta
Marinated Scharf Farms Tomatoes
Fresh Herbs
-13-
Summer Salad
Scharf Farms Corn, Patty Pan Squash, Cucumber,
Green Beans, Zucchini, Sweet Peppers,
Fairy Tale Eggplant, Pickled Beets
Red Wine Vinaigrette, Ricotta, Lavash
-15-
Carpaccio
Mark Schewe Eye of Round,
Red Wine Vinaigrette Caper Parsley Salad,
Cured Egg Yolk, Crostini
-16-
Chargrilled Spanish Octopus
Japanese White Sweet Potato Gochujang Purée,
Baby Bok Choy, Nam Jim
-27-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Verde,
Cotija Cheese, Crema
-16-
Tagliatelle
Scharf Farms Corn & Tomatoes,
Fennel Sausage, Shiso
-39-
Triple Tail
Scharf Farms Cream Corn, Roasted Zuchinni,
Spoonbread, Red Pepper Coulis
-45-
Duroc Pork Chop
Roasted Hirosaki Turnips, Red Fingerling Potatoes,
Celery Root Purée, Pork Jus
-45-
Mark Schewe Blade Steak
Garlic Green Beans, Russet & Sweet Potato Mash,
Bone Broth Reduction
-50-
Desserts
Dark Chocolate Pot De Crème
Vanilla Whipped Cream, Cocoa Nibs
-14-
Blackberry Panna Cotta
Willmann Farms Popcorn, Scharf Farms Sweet Corn,
Corn Caramel
-14-
Peach Cobbler
Scharf Farms Blackberries,
Grandma’s 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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