Dinner

Entreés 

Seafood

PAN FRIED LUMP CRAB CAKES Market Price
Street Corn + Chimichurri + Crème Fraiche + Cilantro

Wine Pairing: LOUIS JADOT - Chardonnay; Macon-Villages, France
Bourbon Pairing: Elijah Craig Small Batch

SEASONAL SALMON (*GF) 26
Seasonal Veggies + Wild Rice + Honey Lemon Glaze

Wine Pairing: Sean Minor – Chardonnay; Central Coast, California

Scotch Pairing: Compass Box Orchard


Meats

CHICKEN CHIMICHURRI PASTA 23

Smoked Chicken Breast + Marinated Tomatoes + Chimichurri + Rigatoni + Parmesan

Wine Pairing: RANGA RANGA - Sauvignon Blanc; New Zealand

Bourbon Pairing: Wild Turkey Rare Breed


CRISPY PORK CHOP 27

Sauteed Arugula + Blistered Tomato + Blackberry Sauce + Blackberries + Chevre

Wine Pairing: DISTRICT 7 - Pinot Noir; Monterey, California; 2020

Bourbon Pairing: Larceny


THE BIG RACK BURGER 16.5
Bacon + American Cheese + Rack Sauce + Lettuce + Onion + Tomato + Pickl
e + Brioche Bun + Fries
Add a Fried Egg 2 ~ Cheese Upgrade 1.5 
Wine Pairing: Tattoo Girl - Merlot, Cabernet Sauvignon, Malbec; Wash; 2018

Bourbon Pairing: Rack House Ezra Brooks Barrel Pick


COQ AU VIN BLACN (*GF) 30

Peas + Baby Carrots + Pearl Onion + Wild Rice + Thyme Ju

Wine Pairing: Bonotto Delle Tezze - Prosecco Frizzante; Italy

Whiskey Pairing: Red Breast 12 yr.


FLANK STEAK & FRIES (*GF) 28
Black Angus Flank Steak + Chimichurri  Sauce

Wine Pairing: TAPIZ “ALTA COLLECTION” - Malbec; Argentina; 2019    

Rye Whiskey Pairing: Angels Envy Rye


SMOKED PEACH DUCK (*GF) 25

Peach Gastrique + Seasonal Vegetable Hash

Wine Pairing: SEAN MINOR - Chardonnay; California; 2021

Bourbon Pairing: Maker’s Mark 46


KOJI CURIED STRIP STEAK (*GF) 38

Seasonal Veggies + Steak Sauce + Herb Butter + Roasted Yukon Potatoes

Wine Pairing: MEYER FAMILY CELLARS - Syrah; California; 2017

Scotch Pairing: Jura 7 Wood


Veggies 

VEGETABLE HASH (*GF) 20
Chimichurri + Roasted Potatoes + Crème Fraiche

Wine Pairing: OVR 'Lot 73' by Marietta - Red Blend; Calif

Bourbon Pairing: 1792

For the Table

HOUSE MADE FOCACCIA BREAD 9
Roasted Garlic Olive Oil + Butter


BUTCHER BOARD 32

Chef Clayton’s selection of three meats and three cheeses along with Seasonal  Jam + Pickles + Focaccia


Starters 

CRAB STUFFED PRETZELS 16
Old Bay Seasoning + Chopped Herbs + Bacon (two)

COMPANION PRETZELS 12
Beer Cheese or Grain Mustard (two)

PORK & RICOTTA MEATBALLS 15                          Pork & Beef Blend + Fresh Herb Tomato Sauce + Griddled Bread + Shaved Parmesan

SMOKED CHICKEN WINGS 15
Sweet tea Brine + Chow Chow + Alabama White Sauce + BBQ Sauce


Soup, Salad & Veggies 

CHEF'S SEASONAL SOUP 5
Cup


MARINATED TOMATO SALAD 15
Marinated Tomatoes + Mozzarella + Red Onion +

Cucumber + Basil + Mixed Greens


CAESAR SALAD 13
Leaf Lettuce Chiffonade + Parmesan + Anchovies + Shaved Onion + House Croutons + House-made Dressing

PEACH SALAD 15
Peach Preserves + Arugula + Pickled Onion + Candied Peach + Chevre + Raspberry Balsamic Dressing


Add Protein
Flat Top Chicken Breast 8 ~ Flank Steak 8 ~ Scallops Market Price ~ 

Crab Cake Market Price


Kitchen Team Appreciation 7
Buy a round for the Kitchen Staff

Split an entrée for an additional $5
Consuming raw or uncooked meats, seafood, cheese, and eggs may increase the risk of foodborne illness. Not all ingredients are listed on the menu. Please let us know if you have any specific allergies. 
In accordance with Missouri law, and the regulations set by Visa, MasterCard and Discover, we impose a 2% surcharge on credit cards, which is not greater than our cost of acceptance.


Sides

Chef’s Seasonal Vegetables (*GF) 4.5
Fries & House-made Ketchup 4.25

Mac and Cheese 6
House Roasted Potatoes 5.5

Rack House Salad 5

Caesar Salad 5

Wild Rice 4