Chef Hansel's Small Eats & Appetizers
Marco Island Shannon & Mike
1/4 lb. Chilled Tiger Shrimp with our cocktail sauce and a puree of grilled pineapple, Mandarine oranges, roasted horseradish & fresh tarragon. (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)
Ingram BBQ Sparklers
Dijon & corn-dusted Angus brisket burnt ends tossed in bourbon and maple dust. Served with a Yuzu, cucumber, red pepper & jicama slaw with Feta. (16)
Carlee Tuna
8oz salt block blackened rare Ahi Tuna, sliced thin topped with a chili pistachio crumble. Spicy Garlic Aioli. (full 23)(half 15)
Chef Steven's Snake River Wagyu Shop
Eddy Meatball Bruschetta
Wagyu Meatballs, roasted garlic red sauce simmered, served with a pesto caprese bruschetta. (18)
Chef Ali's Garden Gifts
Introducing the Queens of Metro and their Princesses.
Cheri & Remi Caesar
Our classic pesto Caesar dressing tossed with romaine shreds, topped with a Caprese crouton stack. (10)
Lacy & Lily Summer Salad
Artisan greens and shredded lettuce, sweet basil and balsamic vinaigrette. Topped with Yuzu cucumbers, red pepper and jicama slaw. Feta crumbles. (9)
Tiffaney & Lennon Island Wedge
Iceberg wedge topped with a Gorgonzola and Goat cheese dressing, Grilled Pineapple, Maui Wowie spice dusted back-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)
London Salmon
Bloody Mary & spicy roasted garlic shrimp and linguine pasta topped with a 6oz blackened Norwegian salmon. Oven finished with a Cuban Mojo plate & cumin glazed mango. Feta garnish. (28)
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 -- Metro Street Corn -- Apple Cider Sous Vide Yukon Gold Bakers -- Coco Style Mac N Cheese (Prosciutto, Peas, & Mushrooms) -- White Cheddar & Black Pepper Mash -- Asiago & Bacon Risotto -- Caprese Romas & Buffalo Mozzarella
Sauber Pork Chop
Hoisin and orange glazed, grilled Newman Farms Berkshire Porterhouse Chop from Myrtle, MO Yuzu cucumber, red pepper and jicama slaw. (29)
Marisela Lamb
New Zealand lamb rack, port marinated, grill finished. Mint Mole' finish. Served with our Santa Fe style Pozole topped with proscuitto. (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 -- Metro Street Corn -- Apple Cider Sous Vide Yukon Gold Bakers -- Coco Style Mac N Cheese (Prosciutto, Peas, & Mushrooms) -- White Cheddar & Black Pepper Mash -- Asiago & Bacon Risotto -- Caprese Romas & Buffalo Mozzarella
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)
Dr. Creach on the Beach
Brown butter seared lemon zested Diver Scallops (8oz). On a bed of blackened orange and cucumber salsa, Feta garnish
Lake Riggs
Parmesan and Panko encrusted Lake Michigan Walleye with pesto hollandaise. (32)
Chef Austin's Grill
Served with a choice of one side dish, additional sides $4) (Add options: Béarnaise crab cake $7) *Side Options* Béarnaise Asparagus & Broccoli -- Metro Street Corn -- Apple Cider Sous Vide Yukon Gold Bakers -- Coco Style Mac N Cheese (Prosciutto, Peas, & Mushrooms) -- White Cheddar & Black Pepper Mash -- Asiago & Bacon Risotto -- Caprese Romas & Buffalo Mozzarella
McConville Cut
Brown butter and black pepper cast iron seared 10oz filet finished with a bourbon demi. Caramelized sweet red onion (68)
Thompson Tenderloin
Seasoned and grilled 7oz beef tenderloin, rested in a roasted garlic, sea salt and Rosemary whiskey butter (38)
Mikey Strip
Everything but the Kitchen sink marinated 16 oz New York Strip grill finished, black pepper encrusted. and finished on the grill. (48)
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 crust layered with a sun-dried tomato hummus and herb sauce, and every seasonal vegetable in the house. Vegan cheese sprinkles. (16) *VEGAN*
Carys & Ardyn Tamales
Yellow & Blue corn tamales filled with a roasted Hatch green chili, squash and corn. Served on a cilantro risotto. Topped with a blackened orange salsa. (26) *VEGAN*
Bill & Kim Parmesan
Lightly breaded portobello mushrooms with brûléed Provel on a bed of red sauce linguini primavera with broccoli and carrots. (26) *VEGETARIAN*
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.
Martino Tuna
Poke' style Ahi tuna, marinated with citrus and coconut aminos (low sodium), and olive oil seared. Topped with a blackened orange and cucumber salsa. (Full 23 | Half 15)
Dr. Bala Chicken Spiedini
Red Curry chicken tenderloins dredged in bread crumbs finished on the grill. Caprese Romas and Buffalo Mozzarella. (28)
Son of Rexy!
Spicy garlic "Missouri Beef" steak tips on red bell pepper nacho chips. (18) *KETO*
Kara's Lil Mis Steak
Two Petite 4oz roasted garlic butter seared tenderloins. Bleu cheese torched and topped with chilled crab. Bearnaise broccoli and asparagus. (Full 38 | Half 25) *KETO*
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