FARMHAUS 9.14.2018 Bread & Butter Farmhaus country loaf, whipped local honey butter -4- Cocktail Fingers Chef Kevin’s cocktail sauce ¼# -16- ½# -30- Ginger Scented Corn and Tomato Bisque Corn and baby tomato salsa, tomato powder, toasted crunchies -9- Summer Vegetable Salad Fournie Farm’s zucchini, cucumber, yellow squash, baby heirloom tomato, grilled okra, heirloom peppers, sweet corn, lemon cucumber, garden herbs, Baetje Farms chevre, red wine vinaigrette, lavash cracker -12- Roasted Ozark Forest Mushroom Salad Shiitake and Oyster mushrooms, lacinato kale, Baetje Farms goat’s cheese, toasted pecans, warm bacon vinaigrette -13- Butcher’s Plate Porchetta di Testa, smoked hog’s head, Tasso ham, creole mustard, Marcoot Creamery cave aged gouda & heritage cheeses, Buttonwood Farms chicken liver mousse, golden raisin mostarda, dilly beans, pickled okra, B&B pickles, smoked tomato jam, sauce gribiche, pork pie, country loaf, lavash cracker -29- Locally Foraged Wild Mushroom Farrotto Lobster and Chanterelle mushrooms, local wheatberry farrotto -25- Wild Mushroom Spaghetti Locally foraged chanterelle mushrooms, smoked bacon, Fournie Farms sweet corn, local serrano pepper soffritto, tomato & onion sugo, toasted breadcrumbs, truffle salt, Marcoot Heritage cheese -27- Spaghetti Bolognese Handmade pasta, dry aged beef, Newman pork, San Marzano tomato sauce, Marcoot Creamery Tomme cheese -28- Gulf Cobia Fournie Farms gypsy pepper, okra, sweet corn and tomato succotash, spoonbread, tomato crème -28- D&M Farms Berkshire-Red Wattle Cross Pork Loin Farro, soffritto-sauteed wax beans, smoked pork balsamic jus -30- Illinois Dry-Aged Strip Pomme puree, Fournie Farms sweet corn, locally foraged Chanterelle mushrooms, Farmhaus steak sauce -39- Illinois Dry-Aged Filet Pomme puree, Fournie Farms sweet corn, locally foraged Chanterelle mushrooms, Farmhaus steak sauce -52- This Evening’s Desserts: “Cheesecake” cream cheese custard, vanilla ice cream, graham cracker crumble, blueberry compote, lemon verbena Chocolate Cup Dark chocolate mousse, peanut butter ice cream, shaved chocolate, peanut butter crumble Peach Pit Crème Brulee` Blueberry compote Perennial Abraxis Float Vanilla ice cream Pot de Crème Ancho whipped cream, Luxardo cherries Brew for the Crew -2- Today’s menu brought to you by: The letters M and the number 16, Chef / Owner Kevin Willmann, Chef de Cuisine Michael Frank Thank you so much for sharing your evening with us! Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of food borne illness. .