Marcoot Jersey Creamery Mozzarella Bruschetta

FARMHAUS 6.11.2016

Nachos

House made sweet potato chips, Salemville bleu cheese, house bacon lardoons, house pickled jalapenos, fire-roasted red pepper catsup

-9-

Farmhaus Focaccia

Goats milk ricotta, braised ham hocks, roasted garlic scapes, EVOO

-11-

Soft-shell Crab

Rice flour fried, anchovy dressing, Kohlrabi and radish salad

-19-

Pea and Asparagus Soup

Tasso ham, house focaccia, aged Tomme

-12-

Farmhaus Butcher’s Plate

House porchetta di testa, smoked hogshead, coppa, smoked apple gastrique, Marcoot Jersey Creamery’s cave aged Gouda, Baetje Farm’s Miette, Farmhaus kimchi, gooseberry jam, fresh honey comb, pickled rhubarb, bread and butter pickles, grilled bread, and lavash

-29-

Roasted Ozark Forest Mushroom Salad

Crop Circle spicy greens, Baetje Farm goat’s milk cheese, toasted Missouri pecans, warm bacon vinaigrette

-12-

Red Grouper

Grilled, cauliflower puree, braised leeks, Such and Such Farms cauliflower, Pattypan squash, citronette

-25-

Farmhaus Tagliatelle

Buttonwood Farms chicken oysters, asparagus, French Horn mushrooms, poultry jus, aged Tomme

-18-

Blackened Pork Tenderloin

Creamy grits, house Andouille, Hakurei turnips, charred broccoli, Crystal-butter emulsion

-23-

Cherrywood Smoked Bacon Wrapped Meatloaf

Sweet & Yukon gold smashed potatoes, crispy tobacco onions, roasted onions, charred tomato Merlot reduction, pork and mustard jus

-19-

Angus Ribeye

Sweet & Yukon gold smashed potatoes, grilled broccoli, Farmhaus steak sauce v:5.3

-42-
This Evening’s Desserts:

Farmhaus French Toast, house made brioche, maple meringue, Sugarbush Farm’s maple syrup, toasted milk and honey ice cream

Rhubarb Upside-Down Cake, green strawberry gel, crème fraiche, almond crumble, toasted almond and brandy ice cream

Chocolate Cup, dark chocolate mousse, peanut butter crumble, peanut butter and chocolate ice cream
Brew for the Kitchen Crew -2-

Today’s menu brought to you by:

The letter S and the number 9, Chef / Owner Kevin Willmann, Chef Jake Sciales and Chef Michael Frank

Thank you so much for sharing your evening with us!