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 Summer 2018

 

 

Small Plates-Meant to be enjoyed by one

 

 

Bread, & Spreads 3

Striped Bass Crudo, Missouri XO, Radish  5

Caesar Tartine, Summer Greens, Housemade Boquerones  7

Salad of Heirloom Tomatoes, Ricotta, Marinated Watermelon, Arugula, Crouton  8

Carrot Soup, Mirepoix Garnish  6

 Summer Squash Caponata, Tagliatelle, Aux Arcs, Basil  8

Gnocchi, Stroganoff, Pickled Onion, Oregano, Wild Mushrooms  10

Tomato Braised Catfish, Pommes Fondant, Cripsed Greens  9

Whitefish Mousse, Pickled Shallot, Lavosh, Hackleback Caviar  9

 

 

 

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

Plates to Share

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

Yakitori Vegetables, White Wine Vinaigrette, Herbs  9

Freshwater Bagna Cauda, Vegetables, Grilled Bread  9

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

Pan Seared Barramundi, Summer Squash, Blistered Tomato Vinaigrette, Warmed Greens 18

Dry-Aged Sirloin Steak*, Roasted Turnips & Sauteed Greens, Chimichurri  18

Pan Roasted Breast of Duck¸ Confit Fennel, Fingerling Potatoes, Raspberry Jus  18

Grilled Bone-In Pork Loin, Chipotle Jus, Grilled Canteloupe Salad, Blackberry Puree, Pommes Passaillon  24

Roast Chicken, Pole Beans, Kohlrabi, Glace de Poulet  16

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