Winter Dinner Menu


(12) – Antipasto Plate

daily preparation of local artisan cheese and salume; vegetarian option available

(8) – Baetje Goat Cheese Phyllo

served with pomegranate relish

(8) – Potato Croquette

stuffed with mixed wild mushrooms and served with citrus pesto (v)

(6) – Beetroot Soup

orange creme fraiche (o, ø)



(6) – House Salad

greens, pickled beets, red onion, goat cheese, and balsamic vinaigrette (o, ø)

(6) – Winter Green Salad

greens, soft-boiled egg, pecans, Prairie Breeze cheese, and roasted garlic dressing (ø)
(1) – add bacon


(10) – Spinach and Warm Lentil Salad

spinach, dried cherries, toasted walnuts, and Vermillion River bleu cheese, tossed with rosemary vinaigrette (o, ø)

(13) – Nicoise

greens, house-smoked Missouri trout, pickled green beans, hard-boiled Missouri cage-free eggs, red onion, caper berries, potatoes, kalamata olives, balsamic vinaigrette


(4) – mashed potatoes (ø)

(4) – sauteed kale (v, ø)

(4) – shaved brussel sprouts (o, ø)

(4) – root vegetable gratin(ø


 (13)- Green Plate

our daily vegan special (v)

(14)- Butternut Squash Polenta

served with onion gravy, garlicky spinach, and braised carrots (v, ø)

(14)- the Locavore’s Dream Burger

100% Missouri grassfed half-pound beef burger, pan-seared and served on a brioche roll with greens, red onions, pickles, dijon, and our housemade ketchup
(1) – add cheddar
(1) – add bacon

(16)- Stuffed Meatloaf

rabbit and pork sausage, Prairie Breeze cheese, and kale stuffed meatloaf with romesco and mashed potatoes

(16)-Mushroom Stroganoff

local wild mushrooms in classic stroganoff cream sauce, tossed with housemade pappardelle

(18)- Missouri Trout

pan-seared and finished with sherry apple cider reduction, root vegetable gratin, and sauteed chard(ø)

(19)- Beef Pot Roast

beer-braised grassfed roast alongside parsnips, carrots, and onions, served over mashed potatoes and topped with horseradish cream (ø)

(17)- Roasted Cauliflower Cannelloni

housemade pasta stuffed with roasted cauliflower and caramelized leeks; topped with garlic oil, pea shoots, and pine nuts (v)
(1) – add Prairie Breeze cheese

(19)- Geisert Pork Chop

with mashed potatoes, sauteed kale, and roasted garlic white wine pan sauce (ø)

(15)-Curried Vegetable and Chickpea Stuffed Naan

seasonal vegetables baked inside housemade bread; served with arugula chutney and sauteed greens (v)

(mkt.)- Steak of the Day

selected cut with roasted red potatoes and sauteed brussel sprouts(ø)

We pride ourselves on attending to your dietary preferences. Please use the following key and your server as a guide.

v       this dish is vegan

o       this dish can be prepared vegan

ø        no items containing gluten were used in the preparation of this dish, but please note that we do prepare foods with gluten in our kitchen