Dinner Menu

Updated 04-03-2014

snacks

Pork Cracklin

blue cheese dusted, grain mustard hot sauce – 3

Ham Hock Deviled Farm Eggs

wasabi caviar, pickled vegetables – 6

Flash Fried Cauliflower

pimenton dusted – 6

Homemade Potato Chips

cooked to order – 6

add rarebit + 2 add french onion dip + 2

Dressel’s Pretzel

housemade with rarebit – 9

Public Plates

Bacon Wrapped Country Pate

pickles, cranberry moustarda, levain toast – 10

Root Beer Glazed Rib Tips

smoked, braised, & fried, fresh jalepeno, green onion – 10

Poutine

sweet potato fries, cheese curds, sorghum cured pork belly, smoked pork jus-12

House banger Plate

chicken & apricot sausage, couscous, peppers, onions, cucumber yogurt, roasted pepper sauce – 12

Three Cheese Board

Chef’s selection, fresh & dried fruits, nuts, housemade jams & chutneys – 14

Calypso Shrimp

Caribbean black beans, toasted coconut & cilantro – 12

Steamed Mussels

white wine, clam juice, fennel, chorizo, tomato, toasted baguette – 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

Winter Greens Salad

shaved farm radish, pickled red onion, crumbled feta, sorghum whiskey vinaigrette – 8

Bibb Salad

radicchio, Gordal olives, Marcoot Creamery tomme, brioche bread crumbs, green goddess dressing – 10

Romaine Wedge Salad

bacon, pickled red onion, 8 minute egg, cornbread croutons, Parmesan peppercorn dressing – 10

                                                

PLATES

Fish and Chips
freshly battered catch of the day, homemade potato chips,

house tartar & pickles – 16

Sweet Pea Risotto

crispy smoked shiitake mushrooms, snap peas, pea shoots, lemon – 18

Cornmeal Fried Missouri Trout

hominy & red pea succotash, smoked tomato & celery root remoulade – 19

Pan Roasted Chicken

pan seared breast, winter panzanella, roasted root vegetables, grilled pickled red onion - 20

Local Pork

Chef’s Seasonal Preparation – 20 

Ridgley Beef

roasted fingerling potatoes, Brussels sprouts, housemade pancetta, bone marrow hollandaise – 22

Sandwiches

with choice of chips, new potato salad, or small salad ($1supp)

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

Dressel’s Burger

Ridgley Farms Missouri beef, aged cheddar, onion jam, brioche bun – 12

Porchetta “Louie”
herb roasted pork, bitter greens, peperoncini, three cheese blend, baguette – 12

The Black & Blue
smoked beef brisket, blue cheese BBQ sauce, fried pickled onions, white bread – 12 **no side

Lamb Burger

Goat cheese, apricot chutney, bread & butter pickles, brioche bun – 15


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


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

Proprietor – Ben Dressel

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

A 20 % Service Charge may 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.