ENTREÉS
Seafood
PAN FRIED LUMP CRAB CAKES Market Price
Seasonal Veggies + Pesto Hollandaise + Cured Lemon
Wine Pairing: BONOTTO DELLE TEZZE – Pinot Grigio; Italy; 2022
Bourbon Pairing: Elijah Craig Small Batch
PAN ROASTED SALMON (*GF) Market Price
Wild Rice + Seasonal Veggies + Sweet Dijon Glaze
Wine Pairing: LANDMARK VINEYARDS "OVERLOOK" – Chardonnay
Scotch Pairing: Compass Box Artist Blend
Meats
CRUSTED ANGUS STRIP STEAK 45
Cajun Butter + Seasonal Veggies + House Roasted Potatoes
Wine Pairing: DASHE CELLARS "DELTA REDS" – Field Blend; California; 2018
Scotch Pairing: Jura 7 Wood
FLANK STEAK & FRIES (*GF) 28
Black Angus Flank Steak + Steak Sauce
Wine Pairing: 75 WINE CO. ’FELIZ CREEK ’ – Cab Sauv; Calif.; 2020
Scotch Pairing: Macallan 12yr Sherry Cask
HERB ROASTED CHICKEN 25
House Roasted Potato + Snap Peas + Baby Carrots + Thyme Jus
Wine Pairing: LOUIS JADOT – Chardonnay; France; 2021
Whiskey Pairing: Red Breast 12yr
LAMB LASAGNA 28
Ricotta + Herb Tomato Sauce + Confit Lamb + Spinach + Focaccia
Wine Pairing: OVR 'LOT 74' BY MARIETTA – Red Blend; Calif.; N/V
Scotch Pairing: Balvenie 14yr Caribbean Cask
ORANGE DUCK 32
Bok Choy + Carrots + Pearl Onions + Bell Peppers + Udon Noodles + Orange Sauce
Wine Pairing: District 7 – Pinot Noir; Monterey, California; 2021
Whiskey Pairing: High West Rendezvous Rye
SMOKED PORK PORTERHOUSE (GF) 30
Apple Ginger Sauerkraut + Snap Peas + Baby Carrots + Bourbon Brown Sugar Glaze
Wine Pairing: KUNG FU GIRL – Riesling; Washington; 2022
Whiskey Pairing: Sazerac Rye
THE BIG RACK BURGER 17.5
Bacon + American Cheese + Rack Sauce + Lettuce + Onion + Tomato + Pickle + Brioche Bun + Fries
Add a Fried Egg 2 ~ Cheese Upgrade 1.5
Wine Pairing: DASHE CELLARS “DELTA REDS” – Field Blend; Calif.; 2018
Bourbon Pairing: Rack House Elijah Craig 8yr Barrel Pick
Veggies
UDON STIR FRY 20
Udon Noodles + Bok Choy + Carrots + Pearl Onions + Bell Peppers + Orange Sauce
Wine Pairing: District 7 – Pinot Noir; Monterey, California; 2021
Scotch Pairing: Macallan 15yr. Double Cask
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
BLACK GARLIC HUMMUS (GF available) 18
Confit Garlic + Saffron Oil + Veggie Assortment + Focaccia
CRAB STUFFED PRETZELS 16
Old Bay Seasoning + Chopped Herbs + Bacon (two)
COMPANION PRETZELS 12
Beer Cheese or Honey Mustard (two)
PORK & RICOTTA MEATBALLS 15 Pork & Beef Blend + Fresh Herb Tomato Sauce + Griddled Bread + Shaved Parmesan
THREE PEPPER SHRIMP 16
Four Panko Crusted Shrimp + Three Pepper Jelly + Asian Slaw
Soup, Salad & Veggies
ASPARAGUS LEMON SALAD (GF) 18
Marinated Asparagus + Cured Lemon + Shaved Watermelon Radish + Feta + Mixed Greens + Dijon Lemon Vinaigrette
CAESAR SALAD 13
Leaf Lettuce Chiffonade + Parmesan + Anchovies + Shaved Onion + House Croutons + House-made Dressing
CHEF'S SEASONAL SOUP 5
Cup
STRAWBERRY SALAD (GF) 15
Spinach + Strawberries + Dried Strawberries + Shaved Onion + Gorgonzola + Strawberry Vinaigrette
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
Carrots 5.5
Rack House Salad 5
Caesar Salad 5
Wild Rice 4