Lunch Menu

Updated january 2016

SNACKS

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

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

Kale Salad

Geisert Farm baby kale, Double Star Farm 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, baslamic reduction – 9

                       

PLATES

Fish and Chips

beer battered haddock, homemadepotato chips, house tartar & pickles – 12

House Banger Plate

House made pork sausage, blue corn meal johnny cakes, sunny side up egg, maple – 12

Steamed Mussels

white wine, cam juice, fennel, Spanish chorizo, tomato & toasted baguette – 14

Poutine

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

SANDWICHES

comes 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

Shrimp Po’ Boy

crispy fried shrimp, spicy remoulade, pickled red onion, lettuce – 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)