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- Spinach salad
- Roasted pancetta, batard croutons, red onion, balsamic vinaigrette
- Special salad
- Romaine hearts, house-cured bacon, soft egg. Olive oil croutons, French breakfast radishes, buttermilk chive dressing.
- Blue cheese salad
- Curly endive, Belgian endive, figs, Granny Smith apples, walnuts, Maytag blue cheese.
- Beet salad
- Mixed greens, roasted beets, goat cheese, currants, balsamic syrup, extra-virgin olive oil.
- Dinner salad
- Mixed lettuces, assorted veggies, Dijon vinaigrette.
- Arugula salad
- Arugula salad. Parmigiano-Reggiano, pickled shiitakes, truffle vinaigrette
- Spicy black bean and bacon
Small plates, appetizers, starters
- Charcuterie plate
- Housemade duck terrine with pistachios, ‘nduja, city ham, and duck rillettes. Pickles, whole grain mustard
- Fried yellow tomatoes
- Pesto vinaigrette, parmigiano-reggiano
- Parmesan fries
- Thick-cut french fries, shaved parmigiano-reggiano, house-made ketchup.
- Sautéed in garlic butter with sweet corn, shallots, thyme and parsley.
- Smoked trout bellies
- Rye toasts, horseradish cream, pickles
- Thai beef kabob
- Coriander-rubbed tenderloin, spicy peanut dipping sauce.
- Pork belly sliders (3)
- Sweet and salty soy glaze, apple slaw. Three for 9.00
- Sweet corn, cherry tomatoes, zucchini, parmigiano-reggiano, butter sauce
- Chicken liver pate
- Spreadable chicken liver and sherry mousse, buttermilk crackers, cornichons
- Cheese plate
- Selection of artisinal farmstead cheeses from Goatsbeard Farm. Harrisburg, MO. Pickled watermelon rind, onion jam.
Large plates and entrées
- Pan seared jumbo sea scallops. Sweet corn and leek sauté, roasted red pepper sauce, sunflower shoots
- Grilled 8oz. beef tenderloin. Potato galette, Swiss chard, sherry bacon vinaigrette, caramelized onion jam
- Chicken-fried confit duck leg, sautéed green beans, mashed potatoes, country ham gravy
- Short ribs
- Braised in New Belgium abbey-style ale. Caramelized onions, thyme, mashers.
- Sautéed Troudale Farm fillets. Smashed new potatoes with sour cream and scallions, zucchini ribbons
- Grilled wild Alaskan sockeye. Sautéed sweet corn and chanterelles. Arugula, cherry tomatoes