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French bread toast, three cheeses
Beltane Farms goat cheese, aged white balsamic, arugula
Local apples, root veggies, Sankow Beaver Brook sheep feta cheese
All kinds of lettuces, shallot and mustard vinaigrette
On the half shell or made into stew, from Nell’s buddy Jeff Northrop
Soft cheese grits, roasted heirloom tomato, caramelized onion compote
Sweet corn sauce, fresh chives, sour cream ice cream garnish
Duck breast prosciutto, leg confit, wheatberry salad with dried cranberries, pear purée
Scott County Missouri-style, apple-cabbage slaw
with foraged mushrooms
with quince and pork belly
Pasture-fed beef, heirloom potatoes, root vegetables, horseradish garnish (great with a side of mashed potatoes)
Prime roasting cut, prime braising cut, seared pork belly, parsnip-horseradish puree, mushrooms, fava beans, natural pan juices
Quince purée, brussel sprout leaves, hazelnut essence, mashed potatoes
Sankow Pleasant Cow cheese, bacon cured here, grilled onions Pickles, lettuce, tomatoes in season
Fava beans, chanterelle mushrooms, harvest onions
White and dark meat baby chicken, Missouri style noodle dumplings, vegetables, herbed poultry broth
Early fall succotash, preserved Meyer lemon sauce
Crispy pork belly, shaved celery root, chanterelles, fava bean puree
Heirloom potatoes, wilted escarole, local little neck clam broth
Scalloped heirloom potatoes, Cox Orange Pippin Applerosemary compote
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