Dinner

Boards & Small Plates

GRILLED BREAD – 7

Roasted Garlic Rosemary Butter, & Molasses Sea Salt Butter

CHEESE PUFFS – 8

House Catsup (Ping Family Tradition)

ROASTED BRUSSELS SPROUTS – 8

Capers, Toasted Walnuts, Dried Cranberries, & Cider Vinaigrette

PECAN RIBS – 13

Molasses Mustard Glaze, & Toasted Pecans

SMOKED WINGS – 12

House Fermented Jalapeño Glaze, & Buttermilk Ranch

WHITE BEAN HUMMUS – 9

Roasted Garlic, Toasted Walnut Pesto, & Grilled Bread

BAKED RICOTTA – 10

Braised Tomato, Herbs, & Grilled Bread

CHEESE BOARD – 16

Cranberry Orange Chutney, Pickled Vegetables, and Toasted Bread

Salads

MIXED GREENS – 6 / 12

CAESAR – 6 / 12

Creamy Garlic & Anchovy Dressing, Shaved Parmesan, & Croutons

ST. LOUIS “ITALIAN” – 6 / 12

Romaine, Pepperoncini, Pimento, Grated Parmesan, Shallot, & Red Wine Vinaigrette

SALT ROASTED BEET – 12

Roasted Fennel, Pear, Toasted Pecans, Arugula, Gorgonzola, & Balsamic Vinaigrette

SHAVED BRUSSELS SPROUT – 10

Apple, Smoked Pork Belly, Toasted Walnuts, White Cheddar, & Pickled Mustard Seed Vinaigrette

Sandwiches

MACKLIND BURGER – 15

IPA White Cheddar, Leaf Lettuce, Tomato, Red Onion, & House Catsup

FRIED CHICKEN – 14

Buttermilk & Herb Marinated Chicken, House Pickle, Smoked Paprika Aioli, Leaf Lettuce, Tomato, & Red Onion

MEATLOAF – 11

Bacon Wrapped Meatloaf, Roasted Garlic Aioli, & Crispy Fried Shallots

entrees

PORK CHOP – 24

Butternut Squash & Sweet Potato Mash, Maple Bourbon Glaze, & Garlic Green Beans

1/2 ROASTED CHICKEN – 24

Forest Mushroom & Herb Risotto, Roasted Brussels Sprouts, & White Wine Pan Reduction

BACON WRAPPED MEATLOAF – 20

House Catsup Brown Sugar Glaze, Buttermilk Mashed Potatoes, & Crispy Fried Shallots

RICOTTA GNUDI – 19

Caramelized Mushrooms, Roasted Brussels Sprouts, Heirloom Carrots, White Wine, Parmesan, Toasted Walnuts, & Grilled Bread

HAND CUT PASTA – 19

Braised Beef Bolognese, Toasted Bread Crumbs, Parmesan, & Toasted Bread

PORK TENDERLOIN – 19

Cranberry Orange Chutney, Buttermilk Mashed Potatoes, & Port Wine Pan Reduction

BBQ SHRIMP & GRITS – 18

Apricot Bourbon BBQ Sauce, Bacon Shallot Grits, Arugula, & Lemon Vinaigrette

PAN SEARED SEA BASS – 32

Brown Butter Roasted Cauliflower, Caramelized Mushrooms, & Toasted Walnut Pesto

sides

BROWN BUTTER ROASTED CAULIFLOWER – 4

SAUTÉED BROCCOLINI – 4

ROASTED FINGERLING POTATOES – 4

BACON SHALLOT GRITS – 4

BUTTERMILK MASHED POTATOES – 4

We source local goods whenever possible. Thank you to the Missouri and Illinois Farmers + Purveyors who make it possible…

Buttonwood Farm ⋅ EAT HERE STL ⋅ Tony’s Family Farm ⋅ Wenneman Meat Company ⋅ Kaldi’s Coffee ⋅ Billy Goat Chips

…and many others.