Popping the Cork...

*Wine Lover’s Cheese Board  14

Basket of Local Artisan Bread, Olive Oil & Balsamic 3

 

 

*Apple-Sorghum BBQ Pork Belly  16

braised pork belly, Patric Madagascar cacao nibs, 

fennel & apple slaw, apple-sorghum bbq glaze

 

*Potato & Kale Croquettes 14

local cornmeal, flax & hemp seeds, caramelized onion, nooch, smoky ersatz aioli, 

fermented chili-maple-soy reduction, local micro greens, smoked shiitake “bacon”

 

Warm Goat Cheese Truffles  17

flash-fried goat cheese truffles, lavender-infused honey, elderberry &

balsamic reduction, caramelized onion confit, dried figs

 

*Sautéed Beef & Mushrooms  17

beef tenderloin tips, local organic shiitake, 

local sherry cream sauce, fresh thyme

 

*Coconut Curry Scallops  18

 coconut-curry sauce, grilled apples

 

Swirling the Glass…

Cellar Soup of the Day  8 cup 12 bowl

 

*Creamy Butternut Bisque 8/12

butternut squash, coconut milk, yellow curry, warm spices, smoked paprika oil, pepitas

 

Warm Roasted Brussels & Squash 14

brussels sprouts, pickled green tomatoes, roasted butternut, crispy onions, chili glaze, blue cheese, maple kombucha vinaigrette 

Add: BBQ local pork belly 14, or hot-smoked trout 14

 

*Cyr’s Caesar Salad  9

local farm greens, red wine & Dijon vinaigrette, parmesan crisps

 

*Orange Feta Fête Salad 10

local farm greens, oranges, fresh local goat feta, strawberries, spicy candied MO pecans, creamy orange-balsamic vinaigrette

 

Local Greens Salad  9

local farm greens, creamy herb & cashew dressing, baked croutons

 

Experiencing the Flavor…

 

Spaghetti & Roasted Mushrooms 16

warm roasted spaghetti squash noodles, garlic-herb mushrooms,

cashew parmesan & nutritional yeast, cinnamon smoked pecans, herb tomato sauce Add: grilled beef tenderloin with port butter 16, pan-seared scallops 21, 

or fried local egg 5

 

*Mushroom & Herb Risotto 18

roasted garlic mushrooms, brandy wine, coconut milk, thyme, nooch, coconut bacon

Add: pan-seared scallops 21, or grilled beef tenderloin with port butter 16 

 

Sweet Potato & Pecan Ravioli 27

house-made ravioli, roasted sweet potato,  parmesan, fennel, 

smoked native pecans, herb pesto cream, preserved lemon

 

*Crusted Local Pork Chop 29

grilled 8oz center cut Patchwork pork chop, black walnut crust, elderberry-balsamic reduction, rosemary and garlic whipped potatoes, ginger-braised red cabbage

 

Braised Brisket & Pappardelle Pasta  31

red wine braised brisket, housemade pappardelle 

pasta, local shiitake cream sauce, yogurt coulis

 

*Cilantro Pesto Stuffed Trout  33

pan-seared trout fillet, cilantro & pumpkin seed pesto, lime, 

sweet potato pavé, coconut-curry sauce

 

*Grilled Beef Tenderloin  39

grilled tenderloin, MO port wine butter, creamy rosemary and garlic 

whipped potatoes, roasted crimini mushrooms, honey & thyme glazed carrots 

Tasting Menu

Sunday – Thursday
Create your own tasting menu, three courses for $36.

Please ask your server for details.

 

 

 

Just For Fun…

(1/2 price for UnWINEd Time)

 

Smoked Trout Salad 16

cured & smoked MO trout, hard boiled local eggs, dill, housemade bacon, creamy cashew dressing, croutons

 

*Scallop Salad  20

day boat scallops, local greens, 

smoked cumin vinaigrette, roasted

peppers, oranges, chili spiced almonds

 

Goat Cheese Salad 16

local greens, warm goat cheese truffles, apples, fennel, blueberry vinaigrette, herb & spice pecans

 

*Local Mushroom Salad 14

Roasted local mushrooms, cashew parmesan, smokey coconut bacon, 

ginger vinaigrette

 

Cellar Soup  $8 cup $12 bowl

 

 

Seasonal Grilled Pizza Fritta 16

preparation changes weekly!

 

Truffled Pommes Frites 8

fries, black truffle sea salt, 

horseradish aioli, fermented ketchup

 

WC’s Béchamel Burger 12

Grass-finished MO beef & pork, 

dijon mustard, fermented tomato ketchup, smoked cheddar béchamel, housemade wheat herbed focaccia

 

*Raw & Grilled Oysters 3 ea

On the half shell served with 

ginger mignonette and cocktail sauce or 

grilled with seasonal preparations.

Available Thursdays -until sold out!

 

(Our oysters are alive, shucked to 

order, and regionally rotated from 

sustainable oyster farms.)