Chef Hansel's Small Eats & Appetizers
Kristen Cakes
2 Champagne, Cilantro and citrus Blue Lump Crab Cakes, finished in our wood fired oven, Lemon garnish, and Spicy Garlic Plate. (12)
The Original Shannon
1/4 lb. Grilled Lemon tossed Chilled Tiger Prawns with our roasted horseradish and brown sugar cocktail sauce. (12.75)
Angel Squid
Cubano Squid Chopitos. Chopped tubes and tentacles dredged in a lemon garlic corn flour, tossed in sea salt, parmesan and citrus bath. Roasted garlic red sauce and a Cilantro Mojo sauce (16)
Paddy D. Spinach
Crispy baby spinach, Citrus Tajin dusted & sweet heat tossed. Shredded Asiago finish. (Full 16 | Half 11)
Fall Shahsome
Brie, goat cheese, toasted walnut & apple butter puff pastry. Balsamic and peppercorn supreme, chicken and prosciutto. Parmesan crisp and Green Apple & Pear slices. (full 18 / half 13)
Chef Ali's Garden Gifts
Introducing the Queens of Metro and their Princesses.
Princess Di
Chopped Romaine, Greek vinaigrette, Feta, Roma Tomatoes, Red Onion, Artichoke hearts, Tapenade crostini. (10)
Cheri Caesar
Our Sweet Basil Pesto Caesar tossed with Romaine shreds roasted garlic croutons topped with shaved Parmesan. (10)
Lacy & Lily House Salad
Artisan greens, tossed with sweet basil and balsamic vinaigrette, green apples and pears, shredded Asiago and Mozzarella. (9)
Tiffaney & Lennon Island Wedge
Iceberg wedge chopped with a Gorgonzola and Goat Cheese dressing, Balsamic glazed strawberries, walnuts and bacon. (12)
Chef Ethan's Pasta Paradise
Dr. Sharp Chicken Parmesan
Rigatoni pasta in a roasted garlic cream sauce topped with a basil, roasted tomato, Provel and herb blended Asiago Chicken Breast. (25)
Mike & Kylie Lobster
A Lobster tail stuffed with Swiss and Romano cheese, Tortellini tossed in a Creole Supreme sauce with smoked sausage. Roasted red pepper pico finish. (38)
Chef Lysander's Swine & Wool Farm
Served with a choice of one side dish, additional sides $4) (Add options: Béarnaise crab cake $7) *Side Options* Béarnaise Asparagus & Broccoli * White Cheddar & Black Pepper Mash * Caprese Romas & Buffalo Mozzarella Premium Side Options (+$2.50) Asiago & Bacon Risotto * Prime Rib Loaded Double Baker *
Arnott Pork Chop
Grilled Newman Farms Berkshire Porterhouse Chop from Myrtle, MO. Topped with a Thyme and Green Apple Ragout and caramelized Leeks. (29)
Marisela Lamb
New Zealand Lamb rack, port marinated & grill finished. Mint Mole' finish. (full 46 / half 34)
Chef Trina's Ocean
Served with a choice of one side dish, additional sides $4) (Add options: Béarnaise crab cake $7) *Side Options* Béarnaise Asparagus & Broccoli * White Cheddar & Black Pepper Mash * Caprese Romas & Buffalo Mozzarella Premium Side Options (+$2.50) Asiago & Bacon Risotto * Prime Rib Loaded Double Baker *
Stephanie Sea Bass
Chilean Sea Bass baked with a Mediterranean Asiago crust and oven finished. Topped with a citrus Champagne Beurre Blanc and corn dusted artichoke hearts tossed in lemon and parmesan (Full 49|Half 34)
Lake Riggs
Parmesan and Panko encrusted Lake Michigan Walleye with pesto hollandaise. (32)
Chef Steven's Grill
Served with a choice of one side dish, additional sides $4) (Add options: Béarnaise crab cake $7) *Side Options* Béarnaise Asparagus & Broccoli * White Cheddar & Black Pepper Mash * Caprese Romas & Buffalo Mozzarella Premium Side Options (+$2.50) Asiago & Bacon Risotto * Prime Rib Loaded Double Baker *
Big Zimmerman Burger
Sliced Missouri Prime Ribeye and Wagyu beef with caramelized onions and provolone cheese. Bourbon BBQ aioli condiment. Served with our seasoned fries. (21)
Duran Family Cut
Cast iron seared 10oz filet finished with a Plum Demi-glaze. Caramelized leeks and mushrooms. (68)
Thompson Tenderloin
Seasoned and grilled 7oz beef tenderloin, rested in a roasted garlic, sea salt and Rosemary whiskey butter (38)
Seitz Strip
Grilled 16oz New York Strip finished with our Metro herb infused sizzle. (48) (half 27)
Dan the Man Ribeye
19oz Black Angus Ribeye grilled and finished with a torched Mole' and Agave glaze, Gorgonzola garnish. (52) *No Rare*
Hall of Fame Molina
Grilled beef tenderloin topped with a béarnaise lump crab cake. Spicy garlic plate. (7oz 48 | 10oz 69)
Vegan/Vegetarian
Ben & Dana Hummus Pizza
Thin pizza layered with a sun-dried tomato hummus and herb sauce crust, Topped with every seasonal vegetable in the house. Greek Asiago finish. (16) *VEGETARIAN
Carys & Ardyn Tamales
Yellow & Blue corn tamales filled with a roasted Hatch green chili, squash and corn. Topped with a Roasted red pepper pico. Served on an herb risotto. (26) *VEGAN
Heart Healthy/Mediterranean
My goal has always been to feed the world. I have developed a supplemental menu that caters to those of us that have unique culinary requirements. I reached out to Fitness Trainers, Physicians, Dieticians, practicing vegans and vegetarians to get their insight on dietary trends and ingredient restrictive diets.
Mr & Mrs Ringenberg
Cuban Mojo Grilled 6oz Norwegian Salmon topped with a zesty cucumber and pear slaw. Steamed asparagus and broccoli topped with shaved almonds. (28)
Martino Family Tenderloin
Two Petite crab and roasted garlic stuffed 4oz beef tenderloin filets brown butter seared. Bacon Rendered asparagus tips with shaved parmesan. *KETO (full 38 / half 25)
East Battlefield
2931 E. Battlefield,
Springfield, MO 65804
(417) 889-4951
Hours:
Sunday - closed
Mon - Thu Kitchen 4pm-9pm
Bar 3pm-close
Friday Kitchen 4pm-10pm
Bar 3pm-close
Saturday Kitchen 4pm-10pm
Bar 4pm-close