05.03.25
Chef’s Tasting
First
Spanish Octopus Salad
Chargrilled Spanish Octopus, Papaya, Green Mango, Carrots,
Watermelon Radishes, Jowl Sauce
Famille Moutard Brut, Blanc de Blancs, France
Second
Char Grilled Spring Onion Agnolotti
Tomato Cream, Parmesan
Muga, Blanco, Rioja, Spain
Third
Pensacola Pompano
Roasted Local Ramps, Ozark Forest Mushrooms,
Ramp Chimichurri, Sauce Soubise
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Mark Schewe Sirloin
Pan Roasted Broccoli, Smoked Cippolini Onions,
Carrot Puree, Beef Demi
Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA
Dessert
Strawberry Semifreddo
Toasted Almonds, Macerated Strawberries, Coulis
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Haus Marinara
-13-
Beef Carpaccio
Mark Schewe Eye of Round, Frisse,
Preserved Lemon, Cured Egg Yolk, Focaccia Crostini
-15-
Ozark Forest Mushroom Salad
Scharf Farms Spinach, Warm Bacon Vinaigrette,
Terrell Creek Farms Goat Cheese, Toasted Local Pecans
-16-
Chermoula Skewers
Mark Schewe Skirt Steak, Creamy Local Polenta
-12-
Mark Schewe Beef Empanadas
Braised Neck, Black Bean Puree, Tomatillo Salsa
-16-
Tagliatelle
Duroc Pork & Venison Bolognese,
Nettles, Roasted Garlic French Cream, Parmesan
-36-
Pensacola Pompano
Roasted Local Ramps, Ozark Forest Mushrooms,
Ramp Chimichurri, Sauce Soubise
-47-
Duroc Pork Chop
Creamy Local Polenta, Bacon Fat Roasted Brussel Sprouts, Pork Jus
-39-
Mark Schewe NY Strip
Char Grilled Scharf Farms Asparagus,
Russet Sweet Potato Mash, Beef Demi
-58-
Desserts
Paw Paw Pudding
Huzzah Creek Maple Syrup Whip Cream, Haus Vanilla Wafer,
Macerated Strawberries
-13-
Chocolate Pot De Crème
Ancho Chili Whipped Cream
-13-
Pecan Financier
Candied Local Pecans, Vanilla Ice Cream,
Caramel
-12-
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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