2.18.25
Chef’s TastinG
First
Butternut Squash & Lobster Bisque
Puff Pastry
Jeio, Brut Prosecco Rose, D.O.C.
Second
Pea & Ricotta Ravioli
Crispy Prosciutto, Parm Foam, English Peas
Muga, Blanco, Rioja, Spain
Third
Scallops
Spoonbread, Haus Ham, Wilmann Family Corn, Pepper Anglaise
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Filet Medallion
Mushrooms, Smoked Cippolini Onions,
Pomme Puree, Bone Marrow Bordelaise
Bedrock, Syrah, Sonoma CA
Dessert
Chocolate Island
Paw Paw Anglaise, Toasted Almonds, Cocoa Nibs, Coconut Caramel
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Tomato and Herb Vinaigrette
-9-
Pierogi and Caviar
Crème Fraiche, Salmon Caviar
-15-
Lobster and Squash Bisque
Local Squash, Lobster, Dill
-13-
Candy Crack Pork Belly
Ginger Soy Bok Choy, Belly Jelly
-17-
Beef Carpaccio
Mark Schewe Eye of Round, Shallot, Preserved Lemon,
Cured Egg Yolk, Arugula, Crostini
-15-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Tomatillo Salsa, Cotija Cheese
-16-
Ozark Forest Mushroom Salad
Baby Spinach, Arugula, Frisse, Warm Bacon Vinaigrette,
Bateje Farms Goat Cheese, Toasted Local Pecans
-16-
Mark Schewe Beef Neck Tagliatelle
Ozark Forest Mushrooms, French Cream, Parmesan
-37-
Ham and Panko Crusted Sheepshead
Spoonbread, Haus Ham, Wilmann Family Corn,
Pepper Anglaise
-39-
Mark Schewe Strip Steak
Glazed Local Carrots & Rutabaga,
Yukon Gold Mash, Bone Marrow Bordelaise
-59-
Desserts
Olive Oil Cake
Lime Cream, Orange Segments,
Vanilla Dehydrated Meringue
-13-
Chocolate Pot De Crème
Ancho Chili Whipped Cream, Cacao Nibs
-13-
Baked and Boiled Bread Pudding
Scharf Farms Blueberries, White Chocolate, Berry Coulis,
Vanilla Bourbon Anglaise
-13-
Dillon’s Bon Bons
Salted Caramel, 6 Pieces
-8-
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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