12.04.24
Chef’s Tasting
First
Beef Carpaccio
Mark Schewe Eye of Round, Ramp Remoulade, Parmesan,
Sourdough Crostini
Ron Rubin Pinot Noir, Russian River Valley, CA
Second
Delicata Squash Agnolotti
Ricotta, Parmesan & Herbs, Sage Brown Butter,
Sourdough Breadcrumbs, Parmesan
Savage, Blanc de Blancs, New Mexico
Third
Marker Swordfish
Kroeung Marinated, Ginger Garlic Rice, Cauliflower
Thierry Delaney, TYDY, France
Fourth
Black Angus Coulette
Scharf Farms White Sweet Potato, Sauce Soubise,
Bone Broth Reduction
Marietta Cellars, OVR, Geyserville, CA
Dessert
Baked & Boiled Bagels Bread Pudding
Assorted Bagels, White Chocolate, Berries,
Vanilla Bourbon Anglaise
Pre-Fixe -120 -
Add Wine Pairings -45-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Garlic Butter
-13-
Beef Carpaccio
Mark Schewe Eye of Round, Ramp Remoulade, Parmesan, Sourdough Crostini
-21-
Octopus Salad
Grilled Spanish Octopus, Green Papaya Celery Slaw, Jowl Sauce
-16-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Tomatillo Salsa, Cotija Cheese
-16-
Clam and Stone Crab Spaghetti
Little Neck Clams, Lemon Chili Bread, Onion Butter, Parmesan
-55-
Venison Bolognese
Tagliatelle, Venison & Pork Ragu, Sofrito,
Sauce Soubise, Parmesan
-36-
Stripe Bass
Kroeung Marinated, Ginger Garlic Rice, Cauliflower
-40-
Duroc Pork Chop
Mushroom Farro, Hakurei Turnips, Smoked Tomato Jus
-28-
Black Angus Ribeye
Russett Sweet Potato Mash, Local Carrots,
Bone Broth Reduction
-59-
Desserts
Profiteroles
Dark Chocolate Mousse, Dehydrated Coffee Merengue,
Blueprint Candied Coffee Beans
-14-
Apple Ginger Tart
Grandma’s Vanilla Ice Cream, Pecan Oat Crumble
-13-
Paw Paw Brûlée
Forest Keeling Paw Paw
-13-
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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