04.12.25
Chef’s Tasting
First
Spaghetti
Barnegat Light NJ Scallops, Bechamel, Roasted French Garlic Cream,
Willmann Family Corn, Crispy Breadcrumbs
Famille Moutard Brut, Blanc de Blancs, France
Second
White Asparagus
Crispy Prosciutto, Buttonwood Farms Cured Egg Yolk,
Parsley Air Sauce
Muga, Blanco, Rioja, Spain
Third
Red Grouper
Roasted Romanesco, Ozark Forest Mushrooms,
Lobster Butternut Cream, Pan Sauce
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Mark Schewe Sirloin
Beef Fat Roasted Florentino, Smoked Cippolini Onions,
Carrot Puree, Beef Demi
Marietta Cellars, Lot 75 OVR, Red Blend, Geyserville, 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,
Haus Marinara
-13-
Beef Carpaccio
Mark Schewe Eye of Round, Arugula, Shallot,
Preserved Lemon, Cured Egg Yolk, Focaccia Crostini
-15-
Ozark Forest Mushroom Salad
Spinach, Frisse, Warm Bacon Vinaigrette,
Scharf Farms Goat Cheese, Toasted Local Pecans
-16-
Mark Schewe Beef Empanadas
Haus Chorizo, Black Bean Puree, Tomatillo Salsa, Cotija Cheese
-16-
Kroeung Marinated Beef Skewers
Ginger Garlic Missouri Rice, Furikake
-16-
Tagliatelle
Duroc Pork & Venison Bolognese,
Nettles, Roasted Garlic French Cream, Parmesan
-36-
Pan Seared Pensacola Pompano
Roasted Romanesco, Spoon Bread, Butternut Lobster Cream,
Annatto Chili Oil
-46-
Mark Schewe Ribeye
Broccolini, Russet Sweet Potato Mash, Beef Demi
-59-
Desserts
Citrus Tart
Orange Cream, Orange Supremes,
Dehydrated Vanilla Bourbon Meringue
-11-
Chocolate Pot De Crème
Ancho Chili Whipped Cream, Cacao Nibs
-13-
Black Walnut Financier
Candied Black Walnuts, Vanilla Ice Cream,
Wolf Country Black Walnut Syrup
-12-
Brew for the Kitchen Crew! -3-
Menu changes frequently
-
Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
-