LUNCH
V= Vegetarian | GF = Gluten free
NON ALCOHOLIC BEVERAGES
Coke, Coke Zero, Diet Coke, Dr. Pepper, Sprite, Lemonade, Tea, Coffee + Espresso
APPETIZERS
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To Share or Not to Share
That is the Question
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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.
VEGGIE TRIO (V)
Crispy Brussels Sprouts, Grilled Carrots + Blistered Shishito Peppers served with the finest sweet and spicy Ponzu Sauce this side of Tokyo.
CHICKEN FRIED MUSHROOMS (V)
Our signature blend of local wild mushroom, 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
Lion's mane mushroom cooked in a Boston "crab" cake style and served with a remoulade sauce and a grilled lemon.
SOUP + SALAD
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
FRENCH ONION SOUP
Classic French style soup made from shallots, 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)
Slowly braised duck + a hearty mix of potatoes and carrots in a rich broth with tender bits of pecan smoked bacon.
LUNCH PLATES
CHICKEN FRIED STEAK
A premium cut of David's Butchers steak, pounded out and fried, served with mashed potatoes, turnip greens and white gravy.
WILD MUSHROOM STROGANOFF (V)
Made in a luscious cream sauce over egg noodles, served with grilled broccolini.
MEATLOAF
Savory ground brisket with tangy tomato + brown sugar sauce with mashed potatoes + green beans.
FRIED WALLEYE
Cracker crusted fried walleye filets served with fries, bacon-jalapeno slaw, and house-made tarter sauce.
AMERICA'S GREAT SANDWICHES
CHICKEN PARM
A Northeast favorite: Juicy chicken breast crusted with panko + smothered in mozzarella and marinara on a grilled hoagie bun.
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.
THE REUBEN
Omaha's Favorite: Shaved pastrami, braised sauerkraut, Swiss cheese, and table sauce on toasted marbled rye.
NASHVILLE HOT HONEY CHICKEN SANDWICH
From our neighbors in Tennessee: Juice fried chicken breast tossed in a sweet + 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.
DESSERTS
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!
SOUPS + SALADS
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
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)
Slowly braised duck + a hearty mix of potatoes and carrots in a rich broth with tender bits of pecan smoked bacon.
LUNCH PLATES
CHICKEN FRIED STEAK
A premium cut of David's Butchers steak, pounded out and fried, served with mashed potatoes, turnip greens and white gravy.
WILD MUSHROOM STROGANOFF (V)
Made in a luscious cream sauce over egg noodles, served with grilled broccolini.
MEATLOAF
Savory ground brisket with tangy tomato + brown sugar sauce with mashed potatoes + green beans.
FRIED WALLEYE
Cracker crusted fried walleye filets served with fries, bacon-jalapeno slaw, and house-made tarter sauce.
A TOUR OF AMERICA'S GREATEST SANDWICHES
CHICKEN PARM
A Northeast favorite: Juicy chicken breast crusted with panko + smothered in mozzarella and marinara on a grilled hoagie bun.
THE "WALLY"
From the shores of the Great Lakes: Cracker crusted walleye fillet on a grilled hoagie with garlic mayo and bacon-jalapeño slaw.
Slow roasted beef, sliced thin and piled onto a grilled hoagie and topped with a zesty giardiniera and splash of au jus.
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.
THE REUBEN
Omaha's Favorite: Shaved pastrami, braised sauerkraut, Swiss cheese, and table sauce on toasted marbled rye.
NASHVILLE HOT HONEY CHICKEN SANDWICH
From our neighbors in Tennessee: Juice fried chicken breast tossed in a sweet + 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, tomatoes, basil and a garlic and basil aioli on toasted sourdough.
DESSERT
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.