MENUS

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 AUTUMN 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

     

    ROASTED ROOT VEGETABLE SOUP 6 G V

    crispy leeks, herb oil

     

    APRICOT-ALMOND BRIE 9 V

    hibiscus-merlot reduction, grilled baguette

     

    LOCAL CHARCUTERIE PLATE 14

    olive spread, pepperoncini, grilled bread

     

    STEAMED CLAMS & MUSSELS 14

    fennel-saffron-garlic broth, grilled baguette

     

    MUSHROOM-PEA ARANCINI 10

    stewed tomato-ragù, shaved Parmesan

     

    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

     

    AUTUMN SQUASH-KALE 14 G V

    blue cheese, pepita, maple-rosemary vinaigrette

     

    POACHED PEAR-SPINACH SALAD 10 G V

    pomegranates, sunflower seeds, goat cheese, sweet-onion 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

    SEARED SALMON 19 G

    sweet pea and potato puree, wilted leeks, braised fennel, European yogurt sauce

     

    BONE-IN CHICKEN BREAST 14

    seasonal white bean, dried cherries, bacon, orange-herb glaze

     

    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

    blue cheese maître d’ butter, mashed potatoes, asparagus

     

    VEAL PARMESAN 18 G

    spinach-pesto fettuccini

  •    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

     

    SMOKED TURKEY MELT 14

    braised peppers and onions, creamy-tomato-horseradish aioli, pepper jack cheese

     

    VEGETARIAN BURGER 14

    white wine brasied peppers-onion, vegan herb mayonaise

     

    RAINCROW RANCH BURGER 14

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

     

    CHILLED TUNA NIÇOISE WRAP 13

    traditional accompaniments

V - vegetarian          G - made without gluten-containing ingredients

MAKE IT A MEAL TO

Remember