Dinner
For the Table
HOUSE MADE SOURDOUGH BREAD 6
Whipped Butter + Sea Salt
DIPS & SPREADS
Marcoot White Cheddar Pimento Cheese 4
Chef Matt’s Granny Smith Apple Butter 3
Italian Olive Oil & Chopped Herbs 2
Point Reyes Bleu Cheese Butter 3
All of the Dips & Spreads 10
MISSOURI POPCORN 5
Bacon + Pecans + Sea Salt
HOUSE-MADE PICKLES 4
Chef Selected Pickled Veggies
CHARCUTERIE & CHEESE
House-made Pickles + Chow Chow +
Mustard + Apple Butter + 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
BLUE POINT OYSTERS
ON THE HALF SHELL
Bourbon Cocktail Sauce + House-made Hot Sauce + Lemon 3.5 ea
Six for 20 ~ Twelve for 38
RACK–ERFELLER (four)
Creamed Spinach + Bacon + Pernod 14
TEMPURA FRIED (four)
Sweet Soy Reduction + XO Sauce + Herbs 14
Starters
CRAB STUFFED PRETZELS 13
Old Bay Seasoning + Chopped Herbs (two)
MEATBALLS 13
House-made Bourbon BBQ Sauce + Chow Chow + Greens
SPICY BERKSHIRE PORK BELLY 12
XO Sauce + Sweet Soy Reduction + Broccoli Stir-fry
SAUTEED SHRIMP 14
Oyster Mushroom Cream + Bacon + Cannellini Beans +
White Cheddar + Toasted Sourdough
Soup, Salad & Veggies
BUTTERNUT SQUASH SOUP (*GF) 4.5
Apple Butter + Sage + Pecans + Crème Fraiche
ORCHARD SALAD (*GF/VG) 12
Apples + Bleu Cheese + Cider Vinaigrette +
Cranberries + Pecans
CRISPY BRUSSELS SPROUT SALAD 13
Warm Maple Vinaigrette + White Cheddar + Bacon +
Pecans + Soft Poached Farm Egg
LITTLE GEM CAESAR SALAD 12
Creamy Anchovy Dressing + Sourdough Crouton Crumble +
Grated Parmigiano Reggiano + Shaved Red Onions
FINGERLING POTATOES 13
Bourbon Onion Jam + Green Onion Pesto + House-made
Crème Fraiche + White Cheddar Cheese
O’FALLON OYSTER MUSHROOM STROGANOFF 18
House-made Gnocchi + Cannellini Beans + Kale + Roasted Garlic Sauce + House-made Crème Fraiche
ROASTED CAULIFLOWER 11
Curry Spices + Green Onion Pesto + Golden Raisins +
Toasted Pecans + Herbs
Add Protein
Chicken 4.5 ~ Flank Steak 6 ~ Sautéed Shrimp 9
(*GF) denotes items that can easily be made gluten free
Seafood
PAN FRIED LUMP CRAB CAKES 22
Curried Cauliflower + Butternut Squash Puree + Golden
Raisins + Toasted Pecans + Green Onion Pesto + Herbs
Wine Pairing: LOUIS JADOT – Chardonnay; Macon-Villages, France; 2017
CHEF’S FISH MARKET SELECTION
Market Price
CRAB & BACON MAC & CHEESE 20
Lump Crab + Cavatappi Pasta + Marcoot Cheddar Mornay +
Bacon + Old Bay Bread Crumb + Herbs
Wine Pairing: SEGURA VIUDAS – Sparkling Brut Cava; Spain; N/V (9 oz. bottle)
BUTTER BASTED COD 21
Brown Butter Pecan Sauce + Broccoli + Lemon +
Herbs + White Beans
Wine Pairing: LOUIS JADOT – Chardonnay; Macon-Villages, France; 2017
Meats
ROASTED CHICKEN (*GF) 24
O’Fallon Oyster Mushrooms + Pearl Onions + Thyme Jus
Wine Pairing: Stillman St – Chardonnay; Sonoma County, California; 2016
BRAISED CHICKEN PAPPARDELLE 16
House-made Pappardelle + Roasted Garlic Cream + Broccoli +
Grated Parmigiano Reggiano + Gremolata
Wine Pairing: QUILT – Chardonnay; Napa Valley, California; 2016
CIDER GLAZED PORK CHOP (*GF) 24
Sweet Potato Hash + Apple Butter + Pecans
Wine Pairing: HOGWASH by TUCK BECKSTOFFER – Grenache; California; 2017
SEARED DUCK BREAST (*GF) 28
Shaved Brussels Sprouts + House-made Spaetzle + Maple
Gastrique + Cranberries + Pecans
Wine Pairing: District 7 – Pinot Noir; Monterey, California; 2015 (88 WE)
BEEF TENDERLOIN DIANN 30
O’Fallon Oyster Mushrooms + Dijonnaise Sauce + Scallion + Smashed Potatoes
Wine Pairing: 75 WINE COMPAMY – Cab Sauv; California; 2017
STEAK & FRIES (*GF) 23
Marinated Black Angus Beef + Bourbon Peppercorn Sauce +
Tomato Jam
Wine Pairing: MILTON PARK – Shiraz; South Australia; 2016
THE BIG RACK BURGER 13
Bacon + American Cheese + Rack Sauce + LTOP Salad +
Broiche Bun + Hand-cut Fries
Add a Fried Farm Egg 1 ~ Cheese Upgrade 1.5
Wine Pairing: 1,000 Stories “Half Batch” – Petite Sirah; California; 2015
RED WINE GLAZED SHORT RIB 24
Stewed Mirepoix Vegetables + Red Wine Gravy +
Potato Dumplings
Wine Pairing: 1,000 Stories “Half Batch” – Petite Sirah; California; 2015
BUTTER BASTED COWBOY RIBEYE 18oz. 40
Bleu Cheese Butter + Bordelaise Sauce + Blistered
Broccoli + Fingerling Potatoes
Wine Pairing: CULT – Cabernet Sauvignon; California; 2016
Surf & Turf Upgrades
Add a Crab Cake 7
Add Buttered Crab Meat (2 oz) 6
Add Three Shrimp 9
Sides
Chef’s Seasonal Vegetables (*GF) 4
Hand Cut Fries w/ Bourbon Bacon Jam 4
Mac and Cheese 4
House Made Slaw 4
Smashed Potatoes 4
Caesar Salad 4
Rack House Salad 4
Kettle Chips 4
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.
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