1.18.25
Chef’s Tasting
First
Agnolotti
Kubocha Squash, Mozzerella, Brown Butter Sauce, Parmesean
Louis Picamelot, Blanc de Blancs, France
Second
Pierogi and Caviar
Salmon Gravlax, Caviar, Crème Fraiche
Thierry Delaney, Sauvignon Blanc, TYDY, France
Third
Red Grouper
Carrot Purée, Beets, Onion Chutney
Stolpman Vineyards, “Uni”, White Blend, Santa Barbara, CA
Fourth
Mark Schewe Sirloin
Local Honey Glazed Hirosaki Turnips, Cippolini Onions, Sauce Soubise,
Truffle Demi
Bedrock, Syrah, Sonoma CA
Dessert
Olive Oil Cake
Blood Orange Cream, Blood Orange Segments,
Vanilla Dehydrated Meringue
Pre-Fixe -120 -
Add Wine Pairings -49-
A La Carte
Cheesy Bread
Haus Focaccia, Marcoot Jersey Garlic & Herb Cheese Curds,
Parmesan Tomato Sauce
-13-
Lobster & Butternut Squash Bisque
Szechuan Chili Oil
-11-
Pastrami & Pickles
Bread & Butter Pickles, Horseradish Crema
-13-
Grapefruit Lardo
Pink Grapefruit, Lardo, Tobiko, Citronette
-11-
Candy Crack Pork Belly
Ginger Garlic Sushi Rice
-16-
Beef Carpaccio
Mark Schewe Eye of Round, Shallot-Preserve Lemon,
Cured Egg Yolk, Focaccia Crostini
-18-
Mark Schewe Braised Beef Neck Empanadas
Black Bean Puree, Tomatillo Salsa, Cotija Cheese
-16-
Ozark Forest Mushroom Salad
Baby Spinach, Warm Bacon Vinaigrette,
Baetje Farms Goat Cheese, Toasted Local Pecans
-14-
Mark Schewe Osso Bucco
Creamy Local Polenta, Preserved Lemon Slaw, Chimichurri
-38-
Mark Schewe Beef Neck Tagliatelle
Ozark Forest Mushrooms, Black Garlic French Cream, Parmesan
-36-
Red Grouper
Carrot Purée, Beets, Onion Chutney
-45-
Mark Schewe Ribeye
Russett Sweet Potato Mash, Glazed Local Carrots & Rutabaga, Truffle Demi
-60-
Desserts
Olive Oil Cake
Blood Orange Cream, Blood Orange Segments,
Vanilla Dehydrated Meringue
-13-
Dark Chocolate Pot De Crème
Ancho Chili Whipped Cream, Cacao Nibs
-13-
Blackberry Cobbler
Scharf Farms Preserved Blackberries, Grandma’s Vanilla Ice Cream
-10-
Brew for the Kitchen Crew! -3-
Menu changes frequently
-
Dine-in begins at 5:30pm Monday, and Wednesday- Saturday
-