Ozark Menu Apr 2026

" a palette cleanser of apple cider sorbet infused with wild thyme. The Main Course: Venison

" that followed, glazed with a reduction of pawpaw fruit and fermented black walnuts. The menu continued, each dish a sensory experience: Riverbed Cornmeal Cake " topped with honey-stung chanterelle mushrooms. The Midnight Orchard OZARK MENU

Sarah, a local forager and chef, curated the "Ozark Menu" not merely as a list of dishes, but as a narrative of the land. " a palette cleanser of apple cider sorbet

" arrived—a cold soup of buttermilk and cucumber, brightened with purslane and chive blossoms, a stark contrast to the heavy, savory " Oak Smoked Pork Belly a local forager and chef