DINNER
NON ALCOHOLIC BEVERAGES
Coke, Coke Zero, Diet Coke, Dr. Pepper, Sprite, Lemonade, Tea, Coffee + Espresso
(V) Vegetarian (GF) Gluten Free
Now Exclusively Serving North Little Rock’s DAVID’S PREMIUM BEEF.
APPETIZERS
REUBEN ROLLS + TABLE SAUCE
A twist on a traditional Reuben sandwich, shaved pastrami, melted lacey Swiss cheese and Table Sauce tucked into flattened marbled rye and baked until crispy. Served with chilled beer braised sauerkraut.
ARMADILLO EGGS
Fresh Jalapeños: grilled, stuffed with cream cheese, wrapped in our sausage + cheese breading and baked until golden and crispy. Served with our signature blackberry cream sauce.
BORRACHO SHRIMP (GF)
Six Colossal shrimp, sauteed in a mild ghost pepper tequila sauce.
VEGGIE TRIO (V)
Crispy Brussels Sprouts, Grilled Carrots + Blistered Shishito Peppers served with a sweet and finest spicy Ponzu Sauce this side of Tokyo.
CHICKEN FRIED MUSHROOMS (V)
Our signature blend of local wild mushrooms, hand-battered, flash-fried and served with an elegant white gravy.
PORK BELLY WITH JEFE SAUCE (GF)
Crispy pork belly burnt ends tossed in Argenta's finest house-made Carolina Sauce.
SPINACH + ARTICHOKE DIP (V)
Classic. Simple. Served with pita chips.
LION'S MANE MUSHROOM "CRAB" CAKES (V)
Lion's mane mushrooms cooked in a Boston "crab" cake style and served with a remoulade sauce and a grilled lemon.
AMERICA'S GREAT SANDWICHES
THE "WALLY"
From the shores of the Great Lakes: Cracker crusted walleye fillet on a grilled hoagie with garlic mayo and bacon-jalapeño slaw.
ITALIAN BEEF
From the streets of Chicago: Slow roasted beef, sliced thin and piled onto a grilled hoagie and topped with a zesty giardiniera and splash of savory au jus.
SHRIMP PO BOY
From the magic of New Orleans: Fried colossal shrimp on a toasted Leidenheimer baguette with butterleaf lettuce, shaved jalapeño, Roma tomato and a house made remoulade.
SPIRIT OF AMERICA BURGER
An American staple: Half pound brisket patty dressed to order on a brioche bun with Chef's world famous Table sauce.
NASHVILLE HOT HONEY CHICKEN SANDWICH
From our neighbors in Tennessee: Juicy fried chicken breast tossed in a sweet and spicy hot sauce and served on a toasty bun with lettuce, tomato and garlic pickles.
CAPRESE SANDWICH (V)
A classic becomes a sandwich: Fresh burrata cheese, tomatoes, basil and a garlic and basil aioli on toasted sourdough.
SOUP + SALAD
FRENCH ONION SOUP
Classic French style soup made from shallots, and red & yellow onions that are slowly caramelized and folded into a rich stock. Topped with toasted marbled rye and a heaping mound of melted Gruyere.
DUCK + POTATO CHOWDER (GF)
Slow braised duck, hearty mix of potatoes and carrots in a rich broth with tender bits of pecan smoked bacon.
FARMSTAND SALAD (V)
A bed of leafy greens with goat cheese, blueberries, farm fresh cucumber, Roma tomato, hardboiled egg + house made croutons with a white balsamic dressing.
CAESAR
Fresh Romaine lettuce tossed with creamy Caesar dressing + topped with shaved parmesan cheese and house made croutons.
GREEN GODDESS SALAD
Shredded lettuce tossed in green goddess dressing with avocado, grilled broccolini, cucumber + croutons.
THE CLOCKWORK (V)
Orange slices, balsamic pearls + creamy burrata cheese on a bed of mixed greens with a drizzle of olive oil.
Add grilled chicken or colossal shrimp
to any salad
STEAKS
Each cut is sourced Exclusively from DAVID'S PREMIUM BEEF in North Little Rock. Steaks are served with broccoli + cheddar orzo and crispy brussels sprouts.
Steaks are served with your choice of sauce: gorgonzola cream sauce, green peppercorn sauce, or garlic butter.
8 OZ FILET
14 OZ RIBEYE
THE ENTREES
DUCK KOTA (GF)
Inspired by Chef's talented brother: our exquisite, slow roasted duck leg and thigh quarters are served over wild rice with a roasted cream cheese stuffed poblano, topped with blackberry sauce and pecan smoked bacon.
FRIED HALF CHICKEN
Tender half chicken fried and served with white gravy and mashed golden potatoes.
BRAISED RABBIT RAGU
Served on a bed of fresh tagliatelle with heirloom carrots and whipped ricotta.
WALLEYE L'ORANGE
Fresh cracker crusted walleye on a bed of grilled carrot and goat cheese couscous and topped with orange miso glaze.
WILD MUSHROOM STROGANOFF (V)
Made in a luscious cream sauce over egg noodles, served with grilled broccolini.
PORK TENDERLOIN (GF)
Seared and topped with macerated blueberries and local honey. Served with brown sugar green beans + mashed golden potatoes.
HONEY SRIRACHA SALMON (GF)
Fresh Atlantic salmon over jasmine rice with grilled asparagus and mild honey sriracha sauce.
CHICKEN FRIED STEAK
A premium cut of David's Butchers steak, pounded out and fried, served with mashed potatoes, turnip greens and white gravy.
DESSERTS
BANANA PUDDING
Banana pudding with classic vanilla wafers.
CHOCOLATE CRÈME BRULEE (GF)
Topped with sea salt + caramel.
CHEESECAKE SPECIALS
Ask your server about our rotating cheesecake flavors!
A TOUR OF AMERICA'S GREATEST SANDWICHES
THE "WALLY"
From the shores of the Great Lakes: Cracker crusted walleye fillet on a grilled hoagie with garlic mayo and bacon-jalapeño slaw.
ITALIAN BEEF
From the streets of Chicago: Slow roasted beef, sliced thin and piled onto a grilled hoagie and topped with a zesty giardiniera and splash of au jus.
SHRIMP PO BOY
From the magic of New Orleans: Fried colossal shrimp on a toasted Leidenheimer baguette with butterleaf lettuce, shaved jalapeño, Roma tomato and a house made remoulade.
SPIRIT OF AMERICA BURGER
An American staple: Half pound brisket patty dressed to order on a brioche bun with Table sauce.
NASHVILLE HOT HONEY CHICKEN SANDWICH
From our neighbors in Tennessee: Juicy fried chicken breast tossed in a sweet and spicy hot sauce and served on a toasty bun with lettuce, tomato and garlic pickles.
CAPRESE SANDWICH (V)
A classic becomes a sandwich: Fresh burrata cheese, tomatoes, basil and a garlic and basil aioli on toasted sourdough.
SOUP + SALAD
FRENCH ONION SOUP
Classic French style soup made from shallots, and red & yellow onions that are slowly caramelized and folded into a rich stock. Topped with toasted marbled rye and a heaping mound of melted Gruyere.
DUCK + POTATO CHOWDER (GF)
Slow braised duck, hearty mix of potatoes and carrots in a rich broth with tender bits of pecan smoked bacon.
FARMSTAND SALAD (V)
A bed of leafy greens with goat cheese, blueberries, farm fresh cucumber, Roma tomato, hardboiled egg + house made croutons with a white balsamic dressing
CAESAR
Fresh Romaine lettuce tossed with creamy Caesar dressing + topped with shaved parmesan cheese and house made croutons
GREEN GODDESS SALAD
Shredded lettuce tossed in green goddess dressing with avocado, cucumber + croutons.
THE CLOCKWORK (V)
Orange slices, balsamic pearls + creamy burrata cheese on a bed of mixed greens with a drizzle of olive oil.
Add grilled chicken or colossal shrimp
to any salad
GRILLED BLACK ANGUS
Each cut is sourced Exclusively from DAVID'S PREMIUM BEEF in North Little Rock. Served with crispy brussels sprouts and a broccoli-cheddar orzo.
Steaks are served with your choice of sauce: gorgonzola cream sauce, green peppercorn sauce, or garlic butter.
8 OZ FILET
14 OZ RIBEYE
THE ENTREES
DUCK KOTA (GF)
Inspired by Chef's talented brother: our exquisite, slow roasted duck leg and thigh quarters are served over wild rice with a roasted cream cheese stuffed poblano, topped with blackberry sauce and pecan smoked bacon.
FRIED HALF CHICKEN
Tender half chicken fried and served with white gravy and mashed golden potatoes.
BRAISED RABBIT RAGU
Served on a bed of fresh tagliatelle with heirloom carrots and whipped ricotta.
WALLEYE L'ORANGE
Fresh cracker crusted walleye on a bed of grilled carrot and goat cheese couscous and topped with orange miso glaze.
WILD MUSHROOM STROGANOFF (V)
Made in a luscious cream sauce over egg noodles, served with grilled broccolini.
PORK TENDERLOIN (GF)
Seared and topped with macerated blueberries and local honey. Served with brown sugar green beans + mashed golden potatoes.
HONEY SRIRACHA SALMON (GF)
Fresh Atlantic salmon over jasmine rice with grilled asparagus and mild honey sriracha sauce.
CHICKEN FRIED STEAK
A premium cut of David’s Butchers steak, pounded out and fried, served with mashed potatoes, turnip greens and white gravy.
THE DESSERTS
CLASSIC BANANA PUDDING
Banana pudding with classic vanilla wafers.
CHOCOLATE CRÈME BRULEE
Topped with sea salt + caramel.
CHEESECAKE SPECIALS
Ask your server about our rotating cheesecake flavors!
ESPRESSO + COFFEE BAR
DRIP COFFEE
ESPRESSO
DOUBLE ESPRESSO
AMERICANO
Espresso + Hot Water
CAPPUCINO
Espresso with Steamed Milk + a creamy cap of foam
LATTE
Espresso + Steamed Milk
MOCHA
Espresso + Steamed Milk and velvety rich chocolate sauce
ESPRESSO MARTINI
The Legend: cold, frothy caffeinated delight: fresh espresso, premium coffee liqueur, and vodka.
IRISH COFFEE
Irish whiskey, espresso, and agave nectar. Topped with cream.
FOG LIFTER
Three shots of espresso, Bailey's, Kahlua, and Tito's vodka. Kaboom!
BAILEY'S COFFEE
Drip coffee with Baileys Irish Cream.