DINNER MENU Our dinner menu is divided into two sections: the classic dishes you love and daily specials based on seasonal and local ingredients.
Small Plates Skillet Seared Crab Cakes shallot-dill pickle tartar sauce 11.50 NOLA BBQ Shrimp smoked gouda polenta 12.50 Ⓖ Ozark Forest Mushroom Bruschetta white wine garlic butter sauce and pea shoots 8.90 Ⓥ House-Cured Salmon Roll Ups sprouts in lemon vinaigrette with parmesan caper whip, dark rye bread and heirloom tomatoes 8.90 Ⓐ Creamy Tomato Soup grilled baguette, parmesan and basil oil 5.50 Ⓥ Ⓐ
Salads Red Wine Poached Pear & Spinach Salad grilled red onion, pecans, blue cheese and spiced red wine vinaigrette8.90 ⒼⓋ Roasted Red Beets w/ Field Greens Heartland Creamery goat cheese,toasted almonds and apricot vinaigrette 8.50 Ⓥ Ⓖ Ellie's Salad romaine lettuce, local tomatoes, red onions, artichoke hearts, provolone cheesewith sweet and sour dressing 7.90 Ⓥ Ⓖ Mixed Field Greens red wine herbal vinaigrette 4.90 ⓋⒶ
For Sharing Grilled Asparagus Spears grated cured egg yolk, parmesan and toasted bread crumbs 6.50 Ⓥ Ⓐ Cheddar Cheese Macaroni fresh sage, smoked bacon and toasted panko 7.50 Kale Chips tossed with lemon juice and parmesan 3.50 Ⓥ Ⓖ Roasted Missouri Radishes & Turnips Cherry Belle, French Breakfast and Rainbow radishes with Hakurei turnips topped with lemon gremolata 5.90 Ⓖ Ⓥ
Large Plates Pan-Roasted Troutdale Farms Rainbow Trout fresh spinach, grape tomatoes,Heartland goat cheese and smoked Anjou pear-sherry vinaigrette Sm. 14.50/ 22.90 Ⓖ Rosemary & Red Wine Braised Pot Roast naturally raised beef slowly braised with red wine, rosemary, carrots, onions and celery, served on smoked gouda polenta 19.90 Ⓖ Sautéed Buttonwood Farm Chicken & Ozark Forest Mushroom & Bacon Duxelles truffle roasted red potatoes, Double Star Farm broccoli and fresh herb blue cheese butter 19.90 Seafood Cioppino shrimp, fresh fish and PEI mussels in fresh herb tomato butter broth with grilled baguette 22.90 Ⓐ Big Sky Blue Cheese Burgernaturally raised grass-fed beef with melted blue cheese, arugula, tomato and balsamic reduction on a brioche bun served with baked kale chips 12.50 Ⓐ
Small Plate Specials Strawberry & Pine Nut Flatbread blue cheese, arugula and balsamic reduction 10.90 Ⓥ PEI Mussels fresh herb white wine butter broth and rilled baguette 11.50 Ⓐ Homegrown Tomato & Feta Salad sliced English cucumber, red onion and chickpeas tossed with red wine vinaigrette 9.90 Ⓥ Ⓖ Pan-Fried Buttonwood Farm Chicken Livers onions and bacon gravy 8.90 Wasabi & Ginger Deviled Eggs scallions and sesame seeds 6.50 ⒼⓋ Chilled Coconut & Avocado Soup topped with quick-pickled shrimp 5.90Ⓖ Grilled Kale & Roasted Carrot Soup French green lentils 4.90ⒼⓋ Grilled Local Sone Fruit Bruschetta nectarines and peaches on Breadsmith dark rye with burrata mozzarella and pea shoots 9.90Ⓥ Cheese Sampling Plate Manchego, Salemville smoky blue and St. Andre triple cream brie served with fruit, toasted almonds and local honey 13.00 Ⓥ Ⓐ Ask about adding Drunken Goat 2.50
Large Plate Specials Roasted Maple Leaf Farm Duck Breast à l'Orange rainbow carrots and herbed wheat berries 19.90 Ⓐ Grilled Asparagus & Ozark Forest Mushrooms in white wine butter sauce served over gilled sourdough, topped with a farm-fresh fried egg 13.90 ⓋⒶ Smoked Paprika Grilled Walleye local yellow beans, English peas and cipollini onions with smoked bacon 23.90 Ⓖ Grilled Lamb Chops roasted pattypan squash, blistered cherry tomatoes and potatoes with lemon balm and pistachio pesto 21.90Ⓖ Grilled Portobello Sandwich on Companion French bread with tomato marmalade, mozzarella, pickled red onions, arugula and basil-scallion mayo, served with mixed greens salad 12.90 Ⓥ Ⓐ Pan-Fried Jumbo Soft Shell Crab Sandwich on a brioche bun with tomato and arugula, striped with red chili aioli, served with mixed greens salad 13.90 Ⓐ
100% of our Pork is from Geisert Farm, Washington, MO of our Trout is from Idaho of our Chicken is from Buttonwood Farm, California, MO of our Beef is naturally raised of our Fish is sustainably sourced