07.11.25
Chef’s Tasting
First
Watermelon Jalapeño Gazpacho
Crispy Coppa, Truly Olive Oil
Famille Moutard Brut, Blanc de Blancs, France
Second
Charred Spring Onion Agnolotti
Ricotta, Tomato Cream, Shiso, Tomato and Corn Velouté, Basil Oil
Shaya, Verdejo, Segovia, Spain
Third
Gulf Red Grouper
Scharf Farms Cream Corn and Haus Tasso Ham
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Mark Schewe Denver
Pan-Roasted Scharf Farms Patty Pan Squash,
Carrot Puree, Mushroom Demi
Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, CA
Dessert
Strawberry Semifreddo
Blueberry Compote, Toasted Almonds, Chocolate Soil
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Haus Marinara
-13-
Summer Salad
Local Squash, Green beans, Pickled Beets, Cucumbers,
Double Starr Farms Fairytale Eggplant, Sweet Banana Peppers,
Terrell Creek Farms Goat Cheese, Tomato Balsamic Vinaigrette, Haus Lavash
-15-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Salsa Roja
-16-
Halibut & Potato Croquettes
Boat House Tartar Sauce
-13-
Vegetable Farrotto
Roasted Summer Squash, Shiitake Mushrooms,
Janie’s Mills Soft Red Wheat Berries
-12-
Fennel Sausage Tagliatelle
Scharf Farms Corn, Haus Tomato Sauce, Parmesan
-37-
Gulf Red Grouper
Scharf Farms Cream Corn and Haus Tasso Ham
-42-
Mark Schewe Flat Iron Steak
Scharf Farms Green Beans, Creamy Local Polenta,
Bone Broth Reduction
-40-
Desserts
Chocolate Pot De Crème
Ancho Chili Whipped Cream
-13-
Peaches & Cream
Goat Cheese Cream, Candied Pecans,
Grandmas Vanilla Ice Cream
-14-
Strawberry Semifreddo
Blueberry Compote, Toasted Almonds, Chocolate Soil
-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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