Small Eats & Appetizers
Shannon & Mike
Chilled Tiger Shrimp with a roasted horseradish cocktail sauce and our house-made remoulade. (1/4 lb - 10.75) (1/2 lb. 21.50) (1 lb - 42)
PGA Pizza Ben & Dana
Thin pizza crust layered with a roasted tomato sauce, hummus, artichoke, mushrooms, and every other seasonal vegetable in the house. (21) *Add Vegan Cheese (3)
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)
McCoy Cakes
Lake Michigan Walleye cakes blended with an medley of sweet peas and carrot shreds, served with a lemon, garlic and chive sour cream condiment (2pc 14)
Carlee Tuna
8oz salt block blackened rare Ahi Tuna, sliced thin topped with a chili pistachio crumble. Spicy Garlic Aioli. (full 23)(half 15)
Tianna Tacos
Cuban style Mojo shrimp tacos topped with a Feta, carrot, and ginger slaw. Petite flour tortillas finished on the grill with sea salted honey butter. Spicy Garlic Aoili condiment. (16)
Chef Steven's Snake River Wagyu Slider Shop
Served with our Black & Bleu steak fries. Spicy Garlic Aoili Condiment.
Mo Sliders
Two pack of Snake River Wagyu sliders smoked and finished on the grill. Topped with a Roma tomato slice and sharp cheddar, toasted pretzel slider bun. (18)
Chef Ali's Garden Gifts
Introducing the Queens of Metro and their Princesses. Entree' Salad Protein Options: Shredded Basil Chicken(8) | Chilled Shrimp (9) | Citrus Blackened Salmon (13) | Steak Tips (15)
Cheri & Remi Caesar
Our classic Romesco Caesar dressing tossed with romaine shreds, seasoned Asiago cheese and Parmesan garlic croutons. (10)
Lacy & Lily House Salad
Artisan greens tossed in our sweet basil vinaigrette, Parmesan, seasonal tomatoes and artichoke hearts, toasted pine nuts (9)
Tiffaney & Lennon Wedge
Iceberg wedge topped with a Gorgonzola and Goat cheese dressing, Black & Bleu dusted pecans, bacon and fresh blueberries (12)
Pat's Soup Kitchen
Alex & Catherine's Seafood Pozole
Halibut, Tiger shrimp, prosciutto and white corn hominy swimming in a mild Hatch green chili, garlic and citrus stock. Grilled flour tortillas with sea salt, honey and butter (21)
Chef Lysander's Feather & Wool Farm
Roma Dr. Sharp Chicken Parm
Black pepper and parsley linguine in a roasted garlic cream sauce topped with a basil, roasted tomato and Provel chicken parmesan breast. Sea salted Roma tomato garnish (25)
Janet P. Pizza
Sun dried tomato, garlic & herb grilled pizza crust topped with shredded chicken breast, bacon and Roma tomatoes, Mozzarella and Provel, Balsamic glaze (18). *cauliflower crust add (3)
Marisela Lamb
My favorite dish to make......." New Zealand lamb rack, port marinated, grill finished. Mint Mole' finish. Served with our Santa Fe style Pozole topped with proscuitto. (half 34/full 46)
Chef Trina's Ocean
Served with Lemon Pepper & Chives mashed potatoes and Herb infused olive oil sauteed seasonal vegetable medley) (Substitution Option: Asiago & Bacon Risotto $4) (Add Options: Crab Cake with Bernaise $7)
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 (Half 34) (Full 49)
Beykirch Salmon
Blackened Norwegian Salmon, oven finished with a Cuban shrimp Mojo topped with corn shoots and feta. (Half 28) (Full 39)
Lady Paris Lobster
Cold water Lobster tail Poached in a lemon and thyme infused butter. (48)
Chef Austin's Grill
A true partnership between a Restaurant and some of the hardest working beef and pork farmers in the world right our back yard. Served with Maple Bourbon Mash and Thyme & Citrus Butter sauteed seasonal vegetable medley. Add Options: Honey butter & Bacon Portobello Mushrooms $5 | Bernaise Crab Cake $7
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 New York Strip grill finished. (16 ounce 48) (8 ounce 28)
Ahearn Wet & Dry Ribeye
30 day wet aged and 30 day dry aged Circle M Ranch Ribeye from Monnet MO. Seasoned and grilled to 145 degrees, sea salt and cracked pepper melange finished. (18 ounce 68)
Leake Pork Chop
Marsala wine and apple cider braised Newman Farms Berkshire porterhouse chop from Myrtle MO, black pepper encrusted, cast iron finished. (29)
Legendary Surf & Turf
The Love Story
A complete dining experience for two inspired by one of Springfield's most iconic couples. Feel free to add a shot of Tequila, Tom would!
Tom and Pam
First Course: Our Shrimp Cocktail paired with a Wagyu Beef Slider | Second Course: A shared salad of your choice | Third Course: 7oz Beef Tenderloin with Bourbon Demi, sliced & paired with Butter poached Lobster skewers. Served with Black & Bleu fries and steamed broccoli | Fourth Course: Chocolate torte with a raspberry compote served with Vanilla bean ice cream |
Plant Based
Carys & Ardyn Tamales
Blue corn masa tamales filled with a roasted Hatch green chili, squash and corn. Served on a vegan chili risotto. Topped with a blackened Roma salsa. (26) *Add Vegan Cheese (3)
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