Dinner Menu

Updated 05-09-13

snacks

Ham Hock Deviled Farm Eggs
Wasabi caviar, pickled vegetables – 6

Cheddar Dusted Olives

lightly breaded, flash fried -6

Homemade Potato Chips
Cooked to order – 6 Add Rarebit – 2

Dressel’s Pretzel
Housemade, w/ Rarebit – 9

Flash Fried Cauliflower
Fresh local cauliflower, Pimenton paprika dusted – 6

Roysters

Oyster on the halfshell baked with creamed kale, corn bread crumbed – 3 each

Crispy Fried Cheese

Marcoot Creamery curds, Smoked Tomato Sauce-8

Public Plates

Bahn Mi Paté

Cured pork, smoked chicken liver, Kim chi, jalapeño jam, mint & lime house pickles, grilled baguette – 9

Goat Cheese & Spring OnionTart
Smoked Salmon, fennel & watercress salad – 12

House banger Plate
Chef’s Seasonal preparation – 12

Stuffed Pequillo Peppers

Goat cheese, cilantro pesto, toasted whole almonds, crustini – 13

Steamed Mussels
White wine broth, fennel, chorizo, tomato, & garlic bread – 17

Soups and Salads

French Onion Soup
Gruyere and crouton – 7

Stockpot Special of the Day
House made soups and stews served with warm bread – Market

Strawberry Salad

Farm greens, feta, toasted almonds, fresh strawberries, strawberry port vinaigrette –8

Romaine Wedge

-House bacon lardons,  8 minute egg, cornbread croutons, black pepper parmesan dressing – 10

Spinach

Roasted red & golden beets, candied walnuts, blue cheese, horseradish & buttermilk vin  -9

PLATES

Fish and Chips
Freshly battered catch of the day, homemade chips, house tartar & pickles – 16

Grilled MissouriTrout

Spring chowder with tomato, sea peas and guanciale, crispy polenta croutons, herb salad – 19

Ricotta Cannelloni

Pea puree, English peas, smoked wild mushrooms, brown butter and lemon vinaigrette – 16

Reckamp Pork

Chef’s Seasonal Preparation – 20

Chicken & Dumplings

Pan seared breast, 3 grain spätzle, coriander glazed carrots, pea tendrils, jus – 20

Ridgley Beef

Farm egg and warm potato salad, fried pickled onions, chimichurri – 22

Sandwiches

with choice of Chips, Baked Beans or Small Salad ($1supp)

Dressel Burger
Naturally raised Missouri beef, aged cheddar, onion jam, house pickles, brioche – 12

Lamb Burger
Goat cheese, apricot chutney, house pickles, brioche bun – 15

Farm Egg
House back bacon, tomato jam, blue & cheddar, brioche bun – 12

Porchetta “Louie”
Herb roasted pork, rapini, peperoncini, 3 cheeses, baguette – 12

Truffled Grilled Cheese
Three cheese blend, truffle oil, Texas brioche, tomato bisque – 10     **no side

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OUR MISSION: TO PROVIDE A DELICIOUS, SUSTAINABLE, UNIQUE & HOSPITABLE PUB/Restaurant.

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We’re happy to support the following local farms and suppliers:
Beajte Farms Cheeses, Blackstock Farms, Claverach Farms, Civil Life Brewing, Companion Breads, Davis Meat Co, Double Star Farms, Four Hands Brewing, La Vista Farm, Nature’s Way Farm, Missouri Wild Mushrooms, Ozark Forest Mushrooms, Reckamp Farms , Ridgley Farms, 2nd Shift Brewing, Troutdale Farm, Urban Chestnut Brewing, Perennial Brewing, Veggie Boy Farm Produce, Civil Life Brewing

Chef – Michael Miller
Chef de Cuisine – Derek Roe

Sous-Travis -Klott

Proprietor – Ben Dressel

Please advise us in advance of any allergies or specific food needs.

A 20 % Service Charge will be added to parties of 6 or more.

Restuarant Hours:
Sunday Brunch 10am to 3:45pm, Dinner 5pm till 10:30
Monday-Thursday lunch 11am to 3:45pm, Dinner 5Pm till 10:30pm
Friday and Saturday lunch 11 am to 3:45pm, Dinner 5pm till midnight (limited      menu 11pm to midnight)

The Bar remains open for cocktail service all afternoon with complimentary truffled popcorn between 4 and 5pm.