Dinner Menu
Tuesday-Saturday 4:30pm-10:00pm
Starters
Pear Tree Onion Rings
Pear Tree Crab Rangoon
Choose from an order of 4 or 8 rangoons.
Oysters on the Half Shell
Fresh oysters served in your choice of a half dozen or a dozen.
Shrimp Cocktail
Toasted Brisket Ravioli
Twisted Shrimp
Batter Dipped Lobster Bites
Tenderloin Skewers
Pistachio Pesto Hummus
House-Flared Thick-Cut Bacon
With Pappy Van Winkle TM Maple Syrup.
Signature Entree
Filet & Risotto
House-cured bacon wrapped 8oz. filet mignon served over local butternut squash & mascarpone risotto topped with bone marrow butter
Filet Mignon Oscar Style
8 oz. topped with king crab, asparagus and Béarnaise.
Steak & Chop
Roasted Aged Prime Rib
8 oz. / 12 oz. / Wade’s Cut 20 oz.
Filet Mignon
6 oz. / 8 oz. / Wade’s Cut 12 oz.
Ribeye
16 oz. / Wade’s Cut 20 oz.
Kansas City Strip
14 oz.
Hog Chop
14 oz. in a maple syrup reduction.
Seafood & Chicken
Batter Dipped Lobster Tail
Petite / Grand (Available Grilled).
Batter Dipped Lobster Tail & Prawns
Petite tail and three prawns.
Marinated Salmon
Bourbon apricot glaze.
Chicken Marsala
Lightly breaded, sautéed in a Marsala demi-glace with wild mushrooms.
Served With Entree
Add To Any Entree
Oscar Style
King crab, asparagus and Béarnaise.
Sautéed Foie Gras
Sauces
Béarnaise, Sherry Peppercorn Cream Sauce, Twisted Butter, Bleu Cheese or Bone Marrow Butter.
Batter Dipped Lobster Tail
Petite / Grand (Available Grilled).
Batter Dipped Prawns
(2 shrimp)
Twisted Shrimp
(2 shrimp)
Chef's Plates
Buttonwood Farms Chicken
Airline chicken breast with local spaghetti squash, apples, walnuts & a sherry-curry sauce
MO LOCAL
Short Rib Ravioli
Creekstone short-rib ravioli with butternut squash, house-cured bacon in a bourbon broth
Alaskan Halibut
Smoked bleu cheese apple risotto & aji peppers
Lobster Ravioli
Homemade lobster ravioli topped with asparagus, Tony White’s cherry tomatoes and a roasted garlic cream
Scallops
Local sweet potato mash, Maker’s Mark bourbon glaze & crispy fried leeks
Chicken Involtini
Stuffed with Gioia’s local deli’s salami over a parmesan risotto & topped with a Maker’s Mark apricot glaze and goat cheese
Vegetable Pasta
Handmade spinach fettuccine tossed with Chef’s assorted local, seasonal vegetables & a San Marzano tomato broth
*Gluten-Free Noodles
Side Dishes
Chef’s Seasonal Risotto
Roasted Seasonal Mushrooms
Wood-Fired Chipotle Sweet Potatoes
Jumbo Baked Potato
Mashed Potatoes
Add poached lobster for 6 extra.