Dinner

ENTREÉS

Seafood

PAN FRIED LUMP CRAB CAKES Market Price
Seasonal Veggies + Pesto Hollandaise + Cured Lemon

Wine Pairing: BONOTTO DELLE TEZZE – Pinot Grigio; Italy; 2022
Bourbon Pairing: Elijah Craig Small Batch

PAN ROASTED SALMON (*GF) Market Price
Wild Rice + Seasonal Veggies + Sweet Dijon Glaze

Wine Pairing: LANDMARK VINEYARDS "OVERLOOK" – Chardonnay

Scotch Pairing: Compass Box Artist Blend


Meats

CRUSTED ANGUS STRIP STEAK 45

Cajun Butter + Seasonal Veggies + House Roasted Potatoes 

Wine Pairing: DASHE CELLARS "DELTA REDS" – Field Blend; California; 2018

Scotch Pairing: Jura 7 Wood


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


HERB ROASTED CHICKEN 25

House Roasted Potato + Snap Peas + Baby Carrots + Thyme Jus

Wine Pairing: LOUIS JADOT – Chardonnay; France; 2021

Whiskey Pairing: Red Breast 12yr


LAMB LASAGNA 28

Ricotta + Herb Tomato Sauce + Confit Lamb + Spinach + Focaccia

Wine Pairing: OVR 'LOT 74' BY MARIETTA – Red Blend; Calif.; N/V

Scotch Pairing: Balvenie 14yr Caribbean Cask


ORANGE DUCK 32

Bok Choy + Carrots + Pearl Onions + Bell Peppers + Udon Noodles + Orange Sauce

Wine Pairing: District 7 – Pinot Noir; Monterey, California; 2021

Whiskey Pairing: High West Rendezvous Rye


SMOKED PORK PORTERHOUSE (GF) 30

Apple Ginger Sauerkraut + Snap Peas + Baby Carrots + Bourbon Brown Sugar Glaze

Wine Pairing: KUNG FU GIRL – Riesling; Washington; 2022

Whiskey Pairing: Sazerac Rye


THE BIG RACK BURGER 17.5
Bacon + American Cheese + Rack Sauce + Lettuce + Onion + Tomato + Pickl
e + 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




Veggies 

UDON STIR FRY 20

Udon Noodles + Bok Choy + Carrots + Pearl Onions + Bell Peppers + Orange Sauce

Wine Pairing: District 7 – Pinot Noir; Monterey, California; 2021

Scotch Pairing: Macallan 15yr. Double Cask

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 

BLACK GARLIC HUMMUS (GF available) 18

Confit Garlic + Saffron Oil  + Veggie Assortment + Focaccia


CRAB STUFFED PRETZELS 16
Old Bay Seasoning + Chopped Herbs + Bacon (two)


COMPANION PRETZELS 12
Beer Cheese or Honey Mustard (two)


PORK & RICOTTA MEATBALLS 15                          Pork & Beef Blend + Fresh Herb Tomato Sauce + Griddled Bread + Shaved Parmesan


THREE PEPPER SHRIMP 16

Four Panko Crusted Shrimp + Three Pepper Jelly + Asian Slaw 


Soup, Salad & Veggies 

ASPARAGUS LEMON SALAD (GF) 18
Marinated Asparagus + Cured Lemon + Shaved Watermelon Radish + Feta + Mixed Greens + Dijon Lemon Vinaigrette


CAESAR SALAD 13
Leaf Lettuce Chiffonade + Parmesan + Anchovies + Shaved Onion + House Croutons + House-made Dressing


CHEF'S SEASONAL SOUP 
5
Cup


STRAWBERRY SALAD (GF) 15
Spinach + Strawberries + Dried Strawberries + Shaved Onion + Gorgonzola + Strawberry Vinaigrette


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