Dinner Menu

Updated february 2016

snacks & Appetizers


Tasso ham, horseradish creamed greens, cornbread crumbs – 3

Poached Prawns

Curried heirloom tomato cocktail sauce – 3

Ham Hock Deviled Farm Eggs

wasabi caviar, pickled vegetables – 7

Flash Fried Cauliflower

pimenton dusted – 7

Homemade Potato Chips

cooked to order – 7

add rarebit + 2 add french onion dip + 2

Fried Chicken Livers

habanero aioli – 9

Dressel’s Pretzel

housemade with rarebit – 9

Steamed Mussels

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

Pork Belly Poutine

Sweet potato fries, cheese curds, sorghum cured pork belly,

smoked pork jus

Add farm egg + 2

Meat & Cheese Board

housemade charcuterie, chef’s selection of artisinal cheeses,

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

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


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

Kale Salad

Geisert Farms baby kale, Double Star Farms apples, salt & pepper pecans, Salemville Amish blue cheese, apple cider vinegar – 9

Baby Beet & Watercress Salad

Roasted baby beets, crispy prosciutto, pecorino, basil/pistachio oil, balsamic reduction – 9

 pub fare & large plates

House Banger Plate

House made pork sausage, blue corn meal johnny cakes, sunny side up egg, maple – 14

Fish & Chips

beer battered haddock, homemade potato chips,

house tartar & pickles – 16

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

white bread – 17

Taco Trio
Confit mole chicken & cotija cheese,

pork el pastor & pineapple salsa,

smoked brisket & chipotle cole slaw

with Jasmine rice & stewed black beans – 17

Bacon Wrapped Meatloaf
Roasted garlic mashed potatoes, melted Brussels sprouts,

sorghum BBQ sauce, crispy onions

‘Chicken n’ Slicks’

Roasted Amish chicken, house made dumpling noodles, carrots, onions, celery – 18

Acorn Squash Gratin

Fire roasted acorn squash, Yukon gold potatoes, Parmesan, pecans, sage, creamy oyster mushroom sauce – 18

Schnitzel & Spatzle

Reckamp Farms pork schnitzel, sweet & sour red cabbage, rye spatzle, ale mustard sauce – 22

Ridgley Farms Steak & Fries

Double Star Kennebec fries, creamed spinach, soft cooked farm egg, house steak sauce – 24


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


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)