Curbside


Entreés 

Seafood 

PAN FRIED LUMP CRAB CAKES 22
Smoked Mexican Street Corn + Chimichurri Sauce + Cilantro
Wine Pairing: LOUIS JADOT - Chardonnay; Macon-Villages, France; 2017

CHEF’S FISH MARKET SELECTION
Market Price

Meats 

GNOCCHI BOLOGNESE 20
House-made Gnocchi + Ground Beef + Local Sausage + Goat Cheese + Micro Greens
Wine Pairing: MILBRANDT - Merlot; Columbia Valley, Washington; 2017

SOUTHERN FRIED PORK CHOP 24
 Missouri Rice + Braised Green Beans + Zucchini Relish  
Wine Pairing: HOGWASH by TUCK BECKSTOFFER - Grenache; California; 2017

THE BIG RACK BURGER 13
Bacon + American Cheese + Rack Sauce + LTOP Salad + Broiche Bun + Tompkins Fries
Add a Fried Farm Egg 1 ~ Cheese Upgrade 1.5
Wine Pairing: 1,000 STORIES “HALF BATCH” – Petite Sirah; California; 2015

STEAK & FRIES (*GF) 23
Marinated Black Angus Beef + Bourbon Peppercorn Sauce + House-made Ketchup
Wine Pairing: MILTON PARK - Shiraz; South Australia; 2016

GINGER PEACH DUCK BREAST 32 for 6oz. or 20 for 3oz. 
Ginger Carrot Puree + Asian Peach Slaw + Duck Leg Wonton + Variations of Peach
Wine Pairing: 75 WINE COMPAMY - Cab Sauv; California; 2017

CHEF’S STEAK FEATURE
Market Price

Kitchen Team Appreciation 7
Buy a round for the Kitchen Staff

Split an entree for an additional $2
Consuming raw or uncooked meats, seafood, cheese, and eggs may increase the risk of foodborne illness. Not all ingredients are listed on the menu. Please let us know if you have any specific allergies.
In accordance with Missouri law, and the regulations set by Visa, MasterCard and Discover, we impose a 2% surcharge on credit cards, which is not greater than our cost of acceptance.

For the Table

HOUSE MADE SOURDOUGH BREAD 6 
Whipped Butter + Sea Salt

DIPS & SPREADS
Marcoot White Cheddar Pimento Cheese 4
Strawberry Rhubarb Jam 3
Italian Olive Oil & Chopped Herbs 2
Point Reyes Bleu Cheese Butter 3
All of the Dips & Spreads 10

CHARCUTERIE & CHEESE
House-made Pickles + Chow Chow + Mustard + Strawberry Rhubarb Jam + Sourdough Crisps

CHEESE (3oz.)
Marcoot, Sharp White Cheddar; Illinois; Cow 6
Heartland Dairy, Creamy Chevre; Missouri; Goat 6
Point Reyes, Bleu; California; Cow 6
Port Salut, Semi Soft; France; Cow 6

CHARCUTERIE (3oz.)
Prosciutto; Volpi Foods, St. Louis MO; Salt Cured Ham 6
Coppa; Volpi Foods, St Louis MO; Air-dried Cured Pork 6
Sopressa;Volpi Foods, St. Louis MO; Aged Salami 6
Spanish Chorizo; Volpi Foods, St. Louis MO 6 

Starters 

CRAB STUFFED PRETZELS 14
Old Bay Seasoning + Chopped Herbs (two) 

COMPANION PRETZELS 10
Beer Cheese or Grain Mustard (two)

MEATBALLS 13
House-made Bourbon BBQ Sauce + Chow Chow + Greens 

Soup, Salad & Veggies 

CHEF’S FEATURED SOUP 4.5
Ask your server!  

STRAWBERRY PATCH SALAD 13
Spring Greens + Strawberry Vinaigrette + Strawberries + Pecans + Bourbon Onions + Chevre Cheese 

SEVEN LAYER SALAD 13
Romaine Lettuce + Marcoot Cheddar + Egg + Bacon + Peas + Tomatoes + Green Goddess Dressing 

Add Protein
 Buttonwood Chicken 5.5 ~ Flank Steak 6.5 ~ Sautéed Shrimp 9


Sides

Chef’s Seasonal Vegetables (*GF) 4.25
Tompkins Fries w/ House-made Ketchup 4.25

Mac and Cheese 4.25
Olive Oil & Baby Potatoes 4.25

Caesar Salad 4.25
Rack House Salad 4.25


Three Courses for $35 every Tuesday, Wednesday & Thursday after 5pm
STARTER + ENTRÉE + DESSERT