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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
- Mushroom cream
Small plates, appetizers, starters
- Chicken liver pate
- Spreadable chicken liver and sherry mousse, buttermilk crackers, cornichons
- Charcuterie plate
- Housemade guanciale, capicola, braunschweiger, city ham. Whole grain mustard, pickles.
- Ham and Egg
- House cured country ham. Crispy egg, grilled baguette, truffle oil.
- Smoked trout bellies
- Pickled red onion, horseradish, rye toasts.
- One pound of Prince Edward Island mussels steamed in white wine with lemon, garlic, butter and fresh thyme
- Shiitakes, asparagus, pickled ramps, sunflower shoots, parmigiano-reggiano, curry butter
- Cheese plate
- Selection of artisinal farmstead cheeses from Goatsbeard Farm. Harrisburg, MO. Pickled watermelon rind, onion jam.
- Pork belly sliders (3)
- Sweet and salty soy glaze, apple slaw. Three for 9.00
- Parmesan fries
- Thick-cut french fries, shaved parmigiano-reggiano, house-made ketchup.
- Salt cod and potato fritters. Fried lemon, fried capers, artichoke remoulade.
- Fried yellow tomatoes
Large plates and entrées
- Steak frites
- Missouri Legacy hanger steak. Bacon-braised kale, truffle fries, house steak
- Seared jumbo sea scallops, sesame shiitake noodles, sugar snap peas.
- Grilled wild Alaskan sockeye fillet. Potato latkes, grilled cabbage, horseradish cream.
- Hickory smoked duck breast. Roasted new potatoes, young carrots, garlic scapes, cherry-balsamic duck sauce.
- Pan-seared Troutdale Farm fillets. Brown butter, pine nuts, lemon, fried capers. Rice with fresh dill, sauteed Swiss chard
- Short ribs
- Braised in New Belgium abbey-style ale. Caramelized onions, thyme, mashers.
- Grilled 8 oz beef tenderloin. Potato galette, asparagus, sherry bacon vinaigrette, caramelized onion jam.