Dinner Menu

Updated august 2015

snacks & Appetizers

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

Root Beer Glazed Rib Tips

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

Steamed Mussels

white wine, clam juice, fennel, chorizo, tomato, toasted baguette – 14

Meat & Cheese Board

housemade charcuterie, Ludwig Farmstead Creamery cheeses,

local honey, candied nuts, dried fruits, mustard, pickles – 16

add cheese + 3  add meat + 3  add bread + 1

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

Greens Salad

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

Heirloom Tomato Salad

Grilled peaches, pickled beets, shallots, lardo, sherry herb vinaigrette – 9

Geisert Farms Bibb Salad

Half head of local bibb lettuce, sliced cucumbers, heirloom tomato jam, green goddess dressing, cornbread croutons,

ham hock dust – 10

 pub dishes

Poutine

sweet potato fries, cheese curds, sorghum cured pork belly, smoked pork jus-14  add egg +2

House Banger Plate

House made bratwurst, red, white & blue hot potato salad, pickled green cabbage – 14

The Black & Blue
smoked beef brisket, blue cheese BBQ sauce, fried pickled onions,

white bread – 16

Fish & Chips

beer battered haddock, homemade potato chips,

house tartar & pickles – 16

locavore entrees

Mushroom Schnitzel & Spatzle

Smoked, fried Earth Angel shiitake mushrooms, braised red cabbage, ‘everything’ spatzle, roasted red pepper – 17

Local Pork

Chef’s Seasonal Preparation – 21

Pan Roasted Chicken Breast

Sorghum glazed coal roasted yams, braised leeks, pecan pesto, jus – 21

Cornmeal Crusted Troutdale Farm Trout

Zucchini & Squash fritters, tomato-cucumber salad, bacon brown butter- 22

Ridgley Farms Steak

Cheesy broccoli stuffed twice baked potato, grilled sweet onions, house steak sauce – 24

Sandwiches

served with homemade chips,

substitute stewed black beans or mixed greens ($1 supp)

Truffled Grilled Cheese

three cheese blend, truffle oil, Texas brioche, tomato bisque – 12

**no side

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

baguette – 12

Dressel’s Burger

Ridgley Farms Missouri beef, aged cheddar, onion jam, brioche bun – 13

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 – Derek Roe

GM – Mary Mangan

Proprietor – Ben Dressel

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

A 20 % taxable service charge may be added to parties of 6 or more.

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