Seafood
Grilled Red King Salmon    $17
Pacific Red King salmon grilled with purple sticky rice, topped by
watermelon, mango and jicama salsa, and wasabi soy glaze

Ruby Red Trout Fillet    $16
Pan seared ruby trout baked with roasted tomatoes, kalamata olives and capers
served over braised swiss chard and grilled vegetable ratatouille

Sassafras Salmon    $18
Slow baked Wild King salmon with locally harvested sassafras tea syrup,
steamed jasmine rice, and wilted bok choy

Tasmanian Char    $18
Organic Tasmanian char served over Tabbouleh couscous, with a
roasted red and yellow pepper emulsion and curry apple oil

Cajun Seafood “one pot” Jambalaya    $15
Spicy Andouille sausage, shrimp, crawfish, snapper, and vegetables
stewed to perfection for Craig’s version of this Southern favorite

Low Country Cajun Jambalaya    $16
Spicy Cajun broth with Walker’s Patchwork Andouille sausage, crayfish,
catfish, chorizo sausage, sweet bell peppers and steamed rice

“Low Country Boil”    $15
Spicy southern broth with Polish Kielbasa sausage, shrimp, lump crab,
sweet corn, and organic new potatoes

Lemon Basil Shrimp Sauté    $17
Lemon marinated shrimp tossed with organic whole wheat flax seed spaghetti
in a light white wine, basil cream sauce topped with toasted walnut pesto

Citrus Ahi Tuna Steak    $21
Seared Ahi tuna with Missouri Martin Co. Basmati rice topped
with minted mango and pineapple-cucumber salsa with a wasabi ponzu

Vinaigrette Baked Ruby Red Trout    $17
Herb baked trout with eggplant, roasted peppers, zucchini, artichoke
ratatouille, basmati rice and roasted tomato basil beurre blanc

Tropical Bouillabaisse Stew    $17
Tropical version of the classic French stew with clams, monkfish, grouper,
and Jicama served with coconut-lemongrass broth and sweet potatoes

Sautéed White Sea Bass    $17
Flaky white sea bass fillet over whipped parsley potatoes with wilted
spinach, baby carrots and served with a Northwoods mushroom ragout

Ahi Tuna Steak    $19
Citrus marinated Ahi tuna medallions served with coconut and lemon
grass infused jasmine rice, garnished with papaya avocado salsa

Almond Encrusted Alaskan Halibut    $17
Crisp halibut fillet, encrusted with toasted almonds and served with
scented jasmine rice and an orange & grape tarragon chutney

Parchment Baked Snapper    $19
Snapper, julienne vegetables, and a citrus butter sauce, wrapped
together in parchment and steamed until marinated

Bouillabaise Seafood Stew    $15
Rustic bouillabaise stew featuring New Zealand mussels, clams,
and sea perch baked and served in a delicate saffron tomato broth

Baked Dover Sole Fillet    $19
Fillet of Dover Sole with lemon, white wine, and parsley with tourné of
potatoes, sautéed spinach and carrots, topped with lump crab beurre blanc

Crispy Oven Baked Atlantic Cod    $19
Browned Atlantic Cod over “Jacobs Cattle” bean ragout and
topped with baby organic turnip confit

Chesapeake Striped Bass    $19
Pan seared striped bass with almond pesto, Pasta la Bella linguini
with shaved fennel and garlic truffle cream

Baked Alaskan Halibut    $19
Fillet of Alaskan halibut baked with lemon and Shitake mushrooms over crispy
potato cakes, with spring peas, leeks and a tarragon beurre blanc

Crispy Grouper with Peas & Carrots    $19
Pan seared Black grouper fillet served with warm sweet pea flan, fresh pea
shoots, sweet glazed carrots and Bonne Femme carrot-honey vinaigrette

Beef
Beef Tenderloin Filet    $20
Patchwork Farms tenderloin filet topped by caramelized onions and
served with herb yukon whipped potatoes and a red wine veal reduction

Grilled Beef Tenderloin    $20
Patchwork Farms tenderloin filet topped with roasted sweet corn salsa
and served with warm Yukon potato salad

12 oz Angus Strip Loin    $20
Grilled Angus strip loin with Maine lobster butter, grilled asparagus
and whipped Boursin mashed potatoes

Grilled Angus Strip Loin    $22
10 oz Angus strip loin over sautéed portobello and porcini mushrooms served
with a sweet corn veal broth and Boursin potato gratin

Roasted Beef Tenderloin    $23
Pan roasted 8oz beef tenderloin served with buttermilk mashed potatoes, grilled
asparagus, lavender-rosemary jus and a cabernet reduction

Roasted Beef Tenderloin    $23
Pan roasted 8oz beef tenderloin over a bed of sweet onions, buttered
Yukon gold potatoes, and roasted tomatoes with aged Balsamic sauce and black truffle oil

Roasted Garlic Encrusted Beef Tenderloin    $23
Filet of beef tenderloin with roasted garlic, grilled baby red potatoes, Missouri
oyster mushrooms, sweet corn and a caramelized shallot reduction

Rosemary Beef Tenderloin    $23
Grilled 8 oz beef tenderloin over rosemary Yukon potato cake topped with Gruyere fondue,
red onion jam and portobello wine reduction

Pork
10 oz Patchwork Pork Chop    $18
Patchwork Farms roasted loin chop with “Mac & Cheese” (fontina,
gruyere, and aged cheddar cheeses) served with seasonal vegetables

Grilled Patchwork Pork Tenderloin    $17
Marinated medallions of tenderloin with creamy goat cheese polenta
and rosemary apple-brandy veal reduction

Smoked Pork Tenderloin     $17
Cajun dry rubbed Patchwork pork tenderloin medallions served with sweet corn pudding,
sautéed spinach and Tasso ham

Chili Rubbed Pork Rib Chop    $18
Patchwork chop rubbed with red chili and thyme over sweet potato risotto, with
roasted spaghetti squash, a spicy Missouri prune & golden raisin chutney, and
a cinnamon-anise infused oil

Veal
Marinated Veal Chop    $18
Marinated 10oz veal chop with creamy parmesan risotto, sautéed
asparagus tips and finished with aromatic herb jus

Veal Scaloppini    $20
Sautéed veal scaloppini with creamy chardonel and orange scented risotto and a
mission fig Madeira wine reduction

Roasted Veal Chop    $20
10 oz veal chop with gold potato dauphinoise, sautéed asparagus
and a black currant reduction

Spiced Provimi Veal Cutlets    $19
Pan seared cutlets of veal with a toasted cumin-coriander rub over
Yukon potato puree topped with julienne apples, fennel and a
Dijon mustard pan reduction

Lamb
Roasted Rack of Lavender Lamb    $25
Lavender and rosemary scented lamb over creamy mascarpone polenta,
pancetta roasted Brussels sprouts and a warm orange fig reduction

Opal Farm Australian Free-Range Lamb    $22
Herb-rubbed rack of lamb served with creamy white wine polenta,
sautéed snow peas and a mint/thyme jus

Australian Free Range Lamb Rack    $22
Herb roasted Australian rack of lamb served over pancetta and
porcini risotto with veal reduction and seasonal vegetables

Australian Lamb Rack    $24
Grilled Australian rack of lamb rubbed with toasted fennel and juniper, served
with creamy Cannellini beans, haricot verts and thyme-mint reduction

Poultry
Asian Duck Salad    $16
Sliced duck breast with mixed greens, watercress, raspberries,
peaches, crispy wontons, and a raspberry soy vinaigrette

Roasted Duck Salad    $16
Sliced duck breast with mixed greens, bok choy, seasonal berries,
peaches, crispy wontons, and a raspberry soy vinaigrette

4 Peppercorn Spiced Duck Breast    $18
Juniper and peppercorn rubbed duck breast smoked with cherrywood served
with butternut squash puree, and a sherry cranberry chutney

Honey Glazed Sesame Duck Breast    $18
Pan roasted duck breast over lightly wilted spinach, watercress and
napa cabbage with caramelized peaches and a bourbon BBQ glaze

Baked Chicken Roulade    $15
Breast of chicken rolled with peppered prosciutto ham and fresh
mozzarella served over rosemary pappardelle pasta

Pistachio Encrusted Free-Range Chicken Breast    $17
Baked bone-in chicken breast with a pistachio maple crust served with
roasted root vegetables, herb Yukon gold potatoes, and pancetta sage jus

Baked Organic Stuffed Chicken    $17
Root Cellar’s organic chicken filled with spinach, basil, Provolone cheese,
and roasted peppers served over Riso pasta in a pancetta tomato broth with
grated Pecorino Romano cheese

Honey & Whiskey Grilled Chicken    $16
Grilled chicken marinated in Bonne Femme honey and a splash of Bourbon
served with whole grain mustard new potatoes and a Missouri plum sauce

Missouri Country Fresh Chicken    $16
Supreme cut of organic Missouri chicken encrusted with herb and garlic
bread crumbs over Missouri roasted Blue and new potatoes
with grilled asparagus and braised celery sage broth

Game
Cherry Street Boar Ribs    $16
Smoked free-range wild boar short ribs basted with bing cherry BBQ
sauce served with savory green beans and sweet potato fries

Baked Rabbit Pot Pie    $16
Oven-baked organic rabbit stew with parsnips, potatoes, carrots,
celery, and fresh herbs topped with house-made dumplings

Mid-Missouri Fallow Deer “Pot au Feu”    $16
Organic braised venison and beef short ribs with red wine,
Cippolini onions, potatoes and aromatic herbs

“Fire Pot of Spanish Cocido”    $18
Traditional Spanish stew with venison, elk, and chorizo sausages, chick
peas, and Greystone chicken in a spicy paprika and saffron broth

Vegetarian
Vegetarian Terrine    $13
Roasted vegetable terrine layered with sautéed red peppers, portobellos, and
spinach served with black & white quinoa grains and tomato fennel puree

Vegetarian Creamy Pomodoro Fettuccine    $14
Fettuccine pasta tossed with market fresh tomatoes, toasted pine nuts,
local oyster mushrooms, and topped with an organic basil pesto

Grilled Eggplant Linguine       $14
Missouri’s Pasta LaBella linguine tossed with garlic, white wine,
sun-dried tomatoes, and topped with marinated grilled eggplant

Vegetarian Curry Ginger Tofu    $15
Pan seared organic Tofu served over rice noodles with bok choy and napa cabbage,
sesame roasted almonds, and a spicy coconut peanut sauce

Grilled Vegetable Napoleon    $15
Grilled Zucchini, Yellow squash, Bell peppers, and Bright Lights Swiss Chard over
creamy white wine polenta and topped with Fontina cheese

Vegetarian Pumpkin Fettuccini    $15
Roasted Missouri Butternut squash, cremini mushrooms, leeks, shaved Fennel,
wilted spinach, toasted pine nuts and a light pumpkin cream sauce