This is a sample menu, we exclusively use local farmers and purveyors, so our menu changes everyday and may even change over the course of a night.  We do our best to keep this menu up to date, but it is mostly here to give our guests an idea of our food rather than find specific items.

 

 

Freshwater, Middle-Late Summer 2018

 

 

Small Plates-Meant to be enjoyed by one person as part of a multi-course dinner.

 

Bread, & Spreads 4

Striped Bass Crudo, Missouri XO, Radish  5

Salad of Heirloom Tomatoes, Quark, Pole Beans, Summer Greens  7

Sweet Corn Soup¸ Blistered Corn Relish, Sweet Pepper Oil  6

Gnocchi, Wild Mushroom Stroganoff, Crème Fraiche, Pickled Onion  11

Tagliatelle¸Arugula, Nardillo Chile, Aux Arcs  9

Smoked Trout Mousse, Egg Yolk, Pickled Shallot, Radish  10

Pan-Fried Frog Legs¸ Pepper Sauce, Arugula Crema, Hopped Cucumber  12

Lamb Kofta, Holy Basil Yogurt, Mustard Greens, Puffed Malt  10

 

 

 

*Consming raw or undercooked Meat, Poultry, Eggs,Fish, or Shellfish may lead to an increased chance of food borne illness.

Plate to Share

Charcuterie Board, Pickles, Bread, Mustard 14/24 (Add Cheese 3/6)

Yakitori Vegetables, White Wine Vinaigrette, Herbs  9

Smoked Eggplant Dip, Grilled Bread, Vegetables  9

 

Large Plates-Meant to be enjoyed by one person as an entrée in a multi course experience.

Pan Seared Barramundi, Pole Beans, Shiitakes, Tarragon Emulsion  18

Dry-Aged Sirloin of Beef, Warm Potato Salad, Crispy Onion, Melted Leek Emulsion   20

Pan Seared Duck Breast¸ Carrot Preparations, Peach Compote 20

Grilled Heritage Pork Loin, Long Beans, Carrot Puree, Pepperonata  22

Oven-Roasted Chicken, Fresh Milled Polenta, Eggplant Norma, Salsa Verde  18

10 Course Tasting-55

Beverage Pairings-25

Tasting Menu can be modified for any and all dietary restrictions if Kitchen is properly notified.

Executive Chef/Owner: Calvin Davis

Chef de Cuisine: Brent Gunnels

General Manager: Chris Enss

 Dessert

Chocolate Pate, Torched Marshmallow, Pretzel Cracker

Golden Beet Ice Cream, Candied Pecans, Red Wine Gastrique, Elderflower

Bruleed Peach, Blueberry Compote, Whipped Cream

Green Dirt Farm Cheese Servce: Jams, Corn Crackers

Messenger Coffee Service

 

 

Wine List

 

3oz. Pour/6 oz. Pour/Full Pour.

 

 

Whites 

Boundary Breaks Ovid Line North (Off Dry) Riesling 20145/9/28

Juan Gil Dry Muscat, Jumillia, Spain 2016 3/6/18

St. Innocent “Freedom Hill Vineyard” Pinot Blanc, Willamete Valley, Oregon, 2013

Ostau Rioja Blanco, Rioja, Spain, 2015 (Sauvignon Blanc) 4/7/21

Domaine Lafond Lirac Blanc Rhone Valley, France 2013 (Un-oaked Chardonnay) 5/9/28

Wagner Barrel-Fermented Chardonnay, Finger Lakes, NY 2015 4/7/21

 

 

 

Sparkling/Rose

 

Louis Picamelot Blanc de Blanc, Cremant de Bourgogne, France NV 4/8/24

Louis Picamelot Brut Rose, Cremant de Bougogne, France NV 5/9/18

Honoro Vera Rose Catalunya, Spain 2016 3/6/18

 

 

Reds

De Foville Langhe Nebbiolo, Piedmont, Italy 2015 (Pinot Noir) 5/9/28

Dac Dao, Portugal, 2013 (Merlot)4/8/24

Dominio de Heredia Rioja, Spain 2014 (Zinfandel) 4/7/21

Laya Almansa, Spain, 2015 (Merlot) 3/6/18

Quinta do Crasto, Douro, Portugal (Cabernet) 4/7/21

Domaine de Cassagnau Grenache/Syrah/Mourvedre Rhone Valley, France (Syrah) 3/6/18