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Our Local Partners:

Bob’s Seafood, Companion Bakery, Double Star Farms, Fox River Dairy, Kaldi’s Coffee, Living Waters, Ozark Forest Mushrooms, Raincrow Ranch, Serendipity, Wenneman’s

LUNCH

2018 WINTER MENU

  •    DRINKS AND COCKTAILS  7

    BLUEBERRY RUM SMASH

    blueberries, lemon juice, rum, ginger ale

     

    PIMM'S CUP

    Pimm’s No. 1 Cup, lemonade, lemon, cucumber

     

    TRADITIONAL BLOODY MARY

    house-made Bloody Mary, Tomolives

     

    AMERICANO

    Campari, sweet vermouth, club soda

     

    SLAM

    blood orange juice, sparkling wine

  •    APPETIZERS

    SOUP OF THE DAY  6

     

    CLASSIC FRENCH ONION SOUP 7

    brioche, gruyere

     

    HEARTY LENTIL, KALE 6 V

     

    BAKED CRANBERRY-MANDARIN ORANGE BRIE 9 V

    Riesling reduction, toasted baguette

     

    LOCAL CHARCUTERIE PLATE 14

    olive spread, pepperoncini, grilled bread

     

    DUCK CONFIT CANNELLONI 14

    spinach-ricotta stuffing, creamy tomato-bacon ragu

     

    SAVORY VEGETABLE BREAD PUDDING 10

    sherry roasted Forest Mushroom béchamel

     

    REGIONAL ARTISAN CHEESES   12 V

    fig jam, tomato chutney, crusty bread

  •    SALADS

    CAESAR SALAD   9

    romaine hearts, herb brioche croutons, shaved Parmesan

    add chicken   4

    add shrimp   6

     

    ROCKET SALAD 14 G

    Duck confit, mission figs, blue cheese, extra-virgin olive oil, Champagne vinegar

     

    WINTER GREENS 8 V G

    dried cherries, pecans, red onion, spiced rum vinaigrette

     

    GRILLED CHICKEN WALDORF 13 G

    herb-marinated chicken, tender butter bibb lettuce, grapes, apples, sweet candied walnuts

     

    DAILY 3 COURSE PRIX FIXE MEAL   25

    ask your server for details; cannot split or share

  •    ENTREES

    BRAISED SHORT RIBS 18 G

    potato-parsnip puree, roasted vegetable, crispy spinach

     

    ROASTED GAME HEN 14

    new potatoes, andouille, root vegetables, natural pan jus

     

    SEASONAL QUICHE 14

    fresh local ingredients; ask your server for details

     

    GRILLED EGGPLANT NAPOLEON 14

    Ozark Forest Mushrooms, roasted red peppers, goat-cheese, basil-mint oil

     

    AUTUMN ZUCCHINI, KALE & MUSHROOM 13 V

    creamy goat-cheese polenta, romesco sauce

     

    GRASS FED BEEF TENDERLOIN 18 G

    grilled asparagus, pomme frites, Burgandy butter

     

    MISSOURI RAINBOW TROUT 18 G

    quinoa, kale, sun-dried tomatoes, white balsamic reduction

  •    SANDWICHES

    sandwiches include choice of chips, caramelized cauliflower with toasted almond and honey drizzle, Brussels sprouts, or snap peas

     

    GRILLED PIMENTO CHEESE 12 V

    Ozark Forest Mushrooms, spinach, tomato soup dipping sauce

     

    TOASTED COPPA 14

    broccoli rabe pesto, sourdough, roasted peppers, mozzarella

     

    CRAB SALAD SANDWICH 12

    local greens, pickled cucumbers, Cajun mustard

     

    RAINCROW RANCH BURGER 14

    house bacon, sunny side up egg, herb aioli, Marcoot Tipsy Cheddar cheese brioche roll

     

    CHICKEN SALAD BLT 13

    Wenneman's bacon, local lettuce, tomatoes

V - vegetarian          G - made without gluten-containing ingredients

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