Entreés
Seafood
PAN FRIED LUMP CRAB CAKES Market Price
Seasonal Veggies + Carrot Puree + Sage Oil
Wine Pairing: SEAN MINOR – Chardonnay; California; 2021
Bourbon Pairing: Elijah Craig Small Batch
PAN ROASTED SALMON (*GF) Market Price
Wild Rice + Seasonal Veggies + Roasted Red Pepper Butter Sauce
Wine Pairing: DISTRICT 7 – Pinot Noir; Monterey, California; 2020
Scotch Pairing: Compass Box Artist Blend
Meats
SAGE LAMB GNOCHHI 25
Brown Butter + Sage + Caramelized Onion + Mushrooms + Confit Lamb + Farmer’s Cheese Wine Pairing: RANGA RANGA - Sauvignon Blanc; New Zealand
Scotch Pairing: Dalmore Port Finish
CHICKEN FRICASSEE (GF) 25
Fennel + Mushrooms + Carrots + Pearl Onions + Cream Sauce + Confit Garlic Mashed Potatoes
Wine Pairing: LOUIS JADOT - Chardonnay; France; 2021
Whiskey Pairing: Red Breast 12yr
THE BIG RACK BURGER 16.5
Bacon + American Cheese + Rack Sauce + Lettuce + Onion + Tomato + Pickle + Brioche Bun + Fries
Add a Fried Egg 2 ~ Cheese Upgrade 1.5
Wine Pairing: DASHE CELLARS “DELTA REDS” - Field Blend; Calif.; 2018
Bourbon Pairing: Rack House Elijah Craig 8yr Barrel Pick
KOREAN BBQ DUCK NOT GLUTEN FREE (GF) 30
Bok Choy + Carrots + Pearl Onions + Bell Peppers + Udon Noodles + Korean BBQ Sauce
Wine Pairing: Bonotto Delle Tezze - Prosecco Frizzante; Italy
Whiskey Pairing: Red Breast 12 yr.
FLANK STEAK & FRIES (*GF) 28
Black Angus Flank Steak + Steak Sauce
Wine Pairing: 75 WINE CO. ’FELIZ CREEK ’ - Cab Sauv; Calif.; 2020
Scotch Pairing: Macallan 12yr Sherry Cask
PORK PORTERHOUSE (GF) 28
Bordelaise + Fennel Cabbage Sauerkraut +
Confit Garlic Mashed Potatoes
Wine Pairing: OVR 'Lot 74' by Marietta - Red Blend; Calif; N/V
Bourbon Pairing: RD1
BLACK ANGUS TENDERLOIN 45
Seasonal Veggies + Roasted Potatoes +
Au Poivre Sauce
Wine Pairing: OVR 'Lot 74' by Marietta - Red Blend; Calif; N/V
Whiskey Pairing: Basil Hayden Dark Rye
COWBOY CUT RIBEYE (GF) 80
14oz Bone-in Ribeye + Loaded Smashed Potatoes +Seasonal Veggies + Steak Sauce
Wine Pairing: DASHE CELLARS “DELTA REDS” - Field Blend; Calif.; 2018
Scotch Pairing: Jura 7 Wood
Veggies
UDON STIR FRY 20
Udon Noodles + Bok Choy + Carrots + Pearl Onions + Bell Peppers + Korean BBQ Sauce
Wine Pairing: OVR 'Lot 74' by Marietta - Red Blend; Calif
Bourbon Pairing: Isaac Bowman Port Barrel
For the Table
HOUSE MADE FOCACCIA BREAD 9
Roasted Garlic Olive Oil + Butter
BUTCHER BOARD 32
Chef Clayton’s selection of three meats and three cheeses along with Seasonal Jam + Pickles + Focaccia
Starters
CRAB STUFFED PRETZELS 16
Old Bay Seasoning + Chopped Herbs + Bacon (two)
COMPANION PRETZELS 12
Beer Cheese or Grain Mustard (two)
PORK & RICOTTA MEATBALLS 15 Pork & Beef Blend + Fresh Herb Tomato Sauce + Griddled Bread + Shaved Parmesan
BLACK GARLIC HUMMUS (GF available) 18
Confit Garlic + Saffron Oil + Veggie Assortment +
Focaccia
Soup, Salad & Veggies
CHEF'S SEASONAL SOUP 5
Cup
ORCHARD SALAD (GF) 15
Apple Cider Vinaigrette + Apples + Candied Pecans + Cranberries + Bleu Cheese + Pickled Fennel
CAESAR SALAD 13
Leaf Lettuce Chiffonade + Parmesan + Anchovies + Shaved Onion + House Croutons + House-made Dressing
BRUSSEL SPROUT SALAD (GF) 15
Bacon + Pecans + Maple Bacon Vinaigrette +
Farmer’s Cheese
Add Protein
Flat Top Chicken Breast 8 ~ Flank Steak 8 ~ Scallops Market Price ~
Crab Cake Market Price
Kitchen Team Appreciation 7
Buy a round for the Kitchen Staff
Split an entrée for an additional $5
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.
Sides
Chef’s Seasonal Vegetables (*GF) 4.5
Fries & House-made Ketchup 4.25
Mac and Cheese 6
House Roasted Potatoes 5.5
Carrots 5.5
Rack House Salad 5
Caesar Salad 5
Wild Rice 4