04.01.26
Chef’s Tasting
First
Hand-Rolled Nettle & Quark Cavatelli
Sundried Tomatoes, Toasted Almond Pesto, Parmesan
Morisfarms, Costa Toscano, Vermentino, Massa Marittima, Italy
Second
Sheepshead
Charred-Grilled Romanesco Tossed in Chimichurri,
Spoonbread, Cauliflower Puree
Laurent Perrachon, Vieilles Vignes, Macon Village, France
Third
Viking Village Scallops
Roasted Baby Bok Choy, Parsnip Puree, Pan Jus
Valmorena, Barbera D’Asti, Italy
Fourth
Black Angus Flat Iron
Beef Fat Roasted Carrots, Smoked Cippolini Onions,
Beef Demi
Bedrock, Syrah, Somona County, CA
Dessert
Pistachio Financier
Candied Pistachio, Vanilla Ice Cream, Drunken Caramel
Pre-Fixe -125-
Add Wine Pairings -59-
A La Carte
Soft Shell Crab
Corn Flour Fried, Haus Green Goddess Dressing,
Water Crest
-28-
Tuna Dip
Haus Lavash, Ichimi Togarashi, Chili Oil
-11-
Chicken Liver Mousse
Raisin Mustarda, Haus Lavash
-11-
Cheesy Bread
Marcoot Jersey Cheese Curds, Haus Marinara
-13-
Bao
Citrus-Ginger Pork Belly, Ssamjang, Kimchi,
Ginger & Palm Sugar Pickled Carrots,
-15-
Ozark Forest Mushroom Salad
Hearty Greens, Toasted Missouri Pecans,
Fresh Chevre, Warm Bacon Vinaigrette
-16-
Mark Schewe Beef Carpaccio
Focaccia Crostini, Shallots, Preserved Lemons,
Red Wine Vinaigrette
-14-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Haus Salsa Roja,
Crèma, Cotija Cheese
-16-
Osso Bucco
Creamy Local Polenta, Gremolada, Braising Jus
-37-
Sheepshead
Charred-Grilled Romanesco Tossed in Chimichurri,
Spoonbread, Cauliflower Puree
-48-
Mark Schewe Ribeye
Russet and Sweet Mashed Potatoes,
Beef Fat Roasted Carrots, Beef Demi
-59-
Desserts
Dark Chocolate Pot De Crème
Ancho Whipped Cream, Cocoa Nibs
-14-
Apple Cake
Vanilla Ice Cream, Drunken Caramel
Dehydrated Apples
-14-
Chocolate Frozen Mousse
Genoise Cake Crusted,
Dehydrated Vanilla Meringue
-14-
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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