Dinner Menu

Updated february 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

Smoked Shrimp Polenta Cup

Laughing Bird shrimp, housemade ricotta, braised fennel, micro watercress, ouzo agrodolce – 12

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


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

Spinach & Beet Salad

Farm spinach, pickled beets, goat cheese/buttermilk dressing, orange supremes, walnuts – 8

Romaine Wedge Salad

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

 pub dishes


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

smoked pork jus-14

House Banger Plate

German style Reckamp pork sausage, mustard glazed red potatoes, cooked 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

Pork ‘Meat Pie’

roasted pork, bacon, mirepoix, fennel, celery root, spinach, rosemary crust, smoked tomato sauce – 17

locavore entrees

Smoked Mushroom Hoppin’ John

Anson Mills Carolina Gold rice, Sea Island red peas, Earth Angel mushrooms – 18

Local Pork

Chef’s Seasonal Preparation – 21

Pan Roasted Chicken Breast

butternut squash dumplings, bacon & mushroom ragout, preserved lemon & parsley salad - 21

Cornmeal Crusted Troutdale Farm Trout

Golden turnip puree, roasted Brussels sprouts & carrots, herbed buerre blanc – 22

Ridgley Beef

Yukon Gold potato gratin, lemon & garlic swiss chard, bordelaise – 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 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.