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

RACKERFELLER (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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