garam masala, onion, raisins, pecans. may also be ordered as a salad
Cuba, Missouri
$9.00
mojo roasted pork, ham, emmenthaler, pickles, mustard aoli
Smoky Strip Club
$11.00
house smoked, thin sliced ny strip, bacon, marinated chicken, fontina,greens, tomato, basil aoli
Tuna Melt
$11.00
yellowfin tuna, peppers and onions, fontina and cheddar, on focaccia
Grilled Cheese
$10.00
camembert, danish blue, roasted apples, cranberry jam, arugula, on sourdough
Cheese And Charcuterie
Manchego With Quince Paste
$12.00
black pepper and sesame flatbread
Rogue Creamery's Smokey Blue
$12.00
sliced pears, clover honey, and focaccia
Warm Heartland Goat Cheese
$12.00
spicy tomato jam and marjoram focaccia
Black Pepper Goat Cheese
$12.00
touch of olive oil, served with mixed olives, oven roasted tomatoes, toasted hazelnuts, focaccia
Belletoile Brie
$9.00
black pepper and sesame flatbread and orange-chili marmalade
Asian Smoked Duck Breast
$12.00
bok choy slaw, hoisin, crispy wontons
Smoked Tenderloin
$12.00
shaved thin and served atop toasted foccacia with tomato jam and gorgonzola
Boards
House Made Cheddar Crisps
$6.00
fresh apple slices, cherry chutney, ranger ipa mustard
Roasted Beet And Fresh Goat Cheese Gratin
$7.00
caramelized shallots, focaccia and flatbread
Aromatic Oven-roasted Olives
$7.00
roasted red peppers, warm focaccia
Bruschchetta
$8.00
crimini, comte and walnut with garlic, onion and diced tomato
Dips-pick 1
fava bean hummus with pita bread, kalamata olive tapenade with focaccia, ipa cheddar with tortilla chips, baba ganoush with pita bread, french onion with potato chips
One$6.00
Two$9.00
Three$11.00
Substitute Black Pepper Flatbread For$2.00
Pots & Plates
Mac And Cheese
$9.00
roasted poblanos and tomato
Cajun Shrimp
$11.00
white beans, andouille sausage, fresh herbs
Coffee-braised Beef And Sweet Potato Orzo
$12.00
hints of cinnamon and orange
Pan-roasted Chicken
$12.00
crimini mushroom wild rice, braised kale, pan sauce
Twice a year when I was growing up, my family would contact a handful of Farmers in Illinois that were still raising livestock the old fashioned way. We would call the beef farmer directly two weeks ahead and ask him to pick us out a cow. When we arrived, the local butcher had prepared the entire cow, along with a whole pig, a whole lamb, and several dozen chickens. We would load all of the meat into a trailer and drive straight back to our house where it would take us a couple of hours to unload, sort and freeze all of the meat that we would have for the next six months. These drives were an especially memorable bonding time with my Dad. I still vividly remember the first trip that I was old enough to finally drive the truck myself. This was how I ate growing up, and that is what I want to bring back to my city.