3.21.25
Chef’s Tasting
First
Tagliatelle
Nantucket Bay Scallops, Bechamel, Garlic Cream, Corn, Parm
Savage, Blanc de Blancs, New Mexico
Second
White Asparagus
Crispy Ham Bits, Buttonwood Farms Cured Egg Yolk,
Parsley Air Sauce
Muga, Blanco, Rioja, Spain
Third
Blackened Red Drum
Roasted Romanesco, Spoonbread, White Sweet Potato Puree,
Crystal Butter Emulsion
Albert Bichot, Macon Villages, Chardonnay, France
Fourth
Black Angus Sirloin
Beef Fat Roasted Brussel Sprouts, Cippolini Onions,
Ozark Forest Mushrooms, Carrot Puree, Beef Demi
Vietti, “Tre Vigne”, Barbera D’ Asti, Piedmont, Italy
Dessert
Chocolate Island
Vanilla Burbon Anglaise, Toasted Almonds, Toasted Coconut,
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-
Mark Schewe Beef Empanadas
Haus Chorizo, Black Bean Puree, Tomatillo Salsa, Cotija Cheese
-16-
Candy Crack Pork Belly
Chili Garlic Bok Choy
-17-
Ozark Forest Mushroom Salad
Arugula, Frisse, Warm Bacon Vinaigrette,
Bateje Farms Goat Cheese, Toasted Local Pecans
-16-
Tagliatelle
Duroc Pork & Venison Bolognese, Sofrito,
Roasted Garlic French Cream, Parmesan
-36-
Blackened Red Drum
Roasted Romanesco, Spoonbread, White Sweet Potato Puree,
Crystal Butter Emulsion
-45-
Scallops
White Asparagus, Broccolini, Broccolini Puree, Pan Sauce
-47-
Black Angus Sirloin
Broccolini, Russet Sweet Potato Mash, Beef Demi
-47-
Desserts
Olive Oil Cake
Blood Orange Cream, Orange Segments,
Dehydrated Meringue
-11-
Chocolate Pot De Crème
Ancho Chili Whipped Cream, Cacao Nibs
-13-
French Valrhona Dolce Pot De Crème
Ancho Chili Whipped Cream, Caramelized White Chocolate
-15-
Baked and Boiled Bread Pudding
Assorted Bagels, Berry Coulis, White Chocolate, Vanilla Bourbon Anglaise
-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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