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 May 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
Israeli Roasted Eggplant with Beets and Pistachios  7

APPS

Sichuan Peanuts  2.5
Potato Fries  6
RCC Clam Dip with House Potato Chips 8
Scallop Gratin with Bacon  15
Thai Tofu Laab with Lettuce Cup and Pickles 12
Country Pork Paté with Green Tomatoes and Mustard 8
Pickled Eggs with Dill Mayo, Chile Salt, and Pickled Seeds  6

DINNERS

Braised Berkshire Pork Shoulder with Pozole, Heirloom Corn Sope, and Tomatillo Salsa  24
Iowa Ribeye with Spanakopita Toast, Calamari, Olives, and Chilies [for two]  56
Grilled Sausage Stuffed Quail with Early Morning Harvest Grits and Mushroom Gumbo  28
Pomegranate Roasted Spring Chicken with Garlic Toum, Za’atar Flatbread, Wilted Greens, and Dates 25
Tofu Shakshouka Stuffed Eggplant with Pistachio Couscous and Yogurt  20
Roasted Whole Trout with Charleston Gold Rice, Blue Crab, Asparagus, and Miso Brown Butter  29

VEG & SIDES

Local Lettuces with Sunflower Seeds, Sherry Vinaigrette, and Shallot  6/10
Butternut Salad with Kale, Farro, and Aleppo Chile Dressing  9
Duck Fat Cabbage with Heirloom White Beans and Rosemary  7
Early Morning Harvest Grits with Shrimp Butter  5
Pimenton Roasted Fingerling Potatoes with Aioli 7

SANDWICHES

RCC Cheeseburger  12
Lamb Burger with Harissa Mayo and Raisin Slaw  14
Fried Oysters with Lemon-Caper Mayo  14
Cajun Chicken Thigh with Pimento Cheese 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