Food

Food

Rapid Creek Cidery’s menu is focused on simple food that reflects our interest in produce grown with care, animals treated with respect, and a well-curated pantry. We hope our cooking shows the restraint great ingredients deserve and the effort we put into time-tested technique.

Menu items will come and go with the seasons (and our whim) but we’ll update the full menu here as it develops.

Last Updated September 2018

TOASTS

Bread for the Table with Butter of the Day  5
Chicken Liver with Pickled Red Onion  9
Lemon Ricotta with Smoked Shrimp and Black Pepper  12
Bull’s Horn Muhammara with Preserved Lemon Cucumbers  8

APPS

Sichuan Peanuts  2.5
Potato Fries  6
RCC Clam Dip with House Potato Chips  8
Pickled Eggs with Jamaican Jerk Spice, Sugar Cane Mayo, and Escoveitch Veg  6
Country Pork Paté with Seasonal Pickle and Mustard  8
Chickpea Panisse with Green Chile Zhoug  10

DINNERS

Coffee BBQ Pork Chop with Nardello Pepper Purée, Jalapeño Corn Chow Chow, and Mushroom Walnut Toast  28
Sausage-Stuffed Grilled Quail with Early Morning Harvest Grits and Mushroom Gumbo  28
Whole Roasted Poussin with Sesame Sweet Potato, Apple Kimchi, Yuzu, and Rice Cracker  27
Turkish Tofu with Zucchini, Hummus, Quinoa Tabbouleh, and Flatbread  20
Roasted Whole Trout with Three Sisters Sauté, Mint, and Heirloom Tomatoes  29
Cajun Ribeye with Fried Oyster Slaw, Dill Cornbread, Sweet Tomato Butter, and Salted Fresh Tomatoes [for two]  56

VEG & SIDES

Local Lettuces with Sunflower Seeds, Sherry Vinaigrette, and Shallot  7
Butternut Salad with Kale, Farro, and Aleppo Chile Dressing  9
Braised Collards with N’duja and White Balsamic  7
New Potatoes with Rosemary-Mustard Butter  7
Blistered Shishito Peppers with Smoked Sea Salt  6
Kimchi  5

SANDWICHES

RCC Cheeseburger  12
Lamb Burger with Labneh and Za’atar Artichoke Salad  14
Fried Oysters with Roasted Garlic Mayo  14
Cajun Chicken Thigh with Pimento Cheese, Mayo, and Pickles  12

BREAKFAST

Biscuits and Gravy  8 – add Egg Any Style  1.75
Hangtown Fry  12
House Cured Salmon, Locally Made Bagel, and Classic Garnish  12
Fried Egg Tartine with Local Short Bologna and Prairie Breeze Mornay  9
Vegan Breakfast Panna Cotta with House Granola and Berries  7

CAZUELLA

Shakshouka with Greens, Feta, Yogurt, and Two Eggs  10
–Sub Tofu and Roasted Eggplant for Vegan Option
Cheddar Grits with Mushrooms and Two Eggs  10

LUNCH

RCC Cheeseburger  12
Fried Oysters with Sweet Corn Garlic Mayo  14
Cajun Fried Chicken Thigh Sandwich with Pimento Cheese and Pickles  12
Chicken Liver Toast with Pickled Onions  9

SIDES

House Pork Sausage  5
Bacon  4
Two Eggs Any Style  3.5
Toast  4 – add Jam 1
Biscuit  2
Gravy  3
Cajun Fried Potatoes  4
Maple Syrup  2
Prairie Breeze Mornay  3
Brown Sugar Apple Cinnamon Roll  7

KIDS

Peanut Butter and Jelly  5
Grilled Cheese  5
Cheeseburger  6

DRINKS

Wake Up Iowa Coffee  3.5
Fresh Squeezed Orange Juice  5
Kalona Whole Milk  3

Please note: Available desserts are subject to change and will vary often. Only available during dinner service Wednesday – Saturday 5 pm to 9 pm. 

Apple Rhubarb Buckle 8
Chocolate Cake 10
Strawberry Cheesecake 9
Charred Lemon Tart 8