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.

FALL MENU

– November 2017 –

TOASTS

Chicken Liver with Red Onion / 9
Butterbean Hummus with Mint / 7
Moroccan Roasted Veg and Harissa Yogurt / 10

APPS

Sichuan Peanuts / 2.5
Jamaican Pork Belly / 7
Za’atar Tofu with Burnt Eggplant / 9
Fried Smelt with Tartar / 12
Potato Fries / 6

DINNERS

Braised Pork Shoulder with Barbecue Field Peas, Collards, and Grits [for two] / 23
Iowa Ribeye with Long Cooked Broccoli, Spanish Olives, Grilled Sourdough, and Beef Marrow Butter [for two] / 52
Moroccan Roasted Half Chicken with Sweet Potato Puree, Spicy Pickled Green Tomatoes and Nut Dukkah  / 28
Ruby Trout with Sweet Pepper Romesco, Local Potatoes, Lobster, and Pickled Fennel / 28
Pumpkin Seed Tofu with Black Beans, Tofu Cream, Sope, and Squash/ 22

VEG & SIDES

Fall Salad with Butternut, Farro, and Yogurt Dressing/ 9
Bacon Braised Collards with Apples / 7
Roasted Cauliflower with Sauce Mornay and Calabrian Chilies / 8
Bread Pudding Stuffed Acorn Squash with Mushrooms and Parm / 9
Roasted Parsnips with Jalapeño Yogurt / 7

SANDWICHES

RCC Cheeseburger / 12
Lamb Burger with Spiced Olives and Whipped Feta / 14
Fried Oysters with Roasted Garlic Mayo / 14
Grilled Cajun Chicken Thigh with Pimento Cheese and Pickles / 12

BRUNCH MENU

BREAKFAST

German Apple Pancake / 8 – add Whip 2
Biscuits and Gravy / 8 – add Egg Any Style 1.75
Hangtown Fry / 11
House Cured Salmon and Locally Made Bagel with Stuff / 14
Fried Egg Sandwich with Pimento Cheese and Mortadella / 9
Yogurt and House Granola with Berries / 6
House Nutella on Toast / 5

CAZUELLA

Shakshouka with Greens, Feta, Yogurt, and Two Eggs / 10
Cheddar Grits with Mushrooms and Two Eggs / 10

LUNCH

RCC Cheeseburger / 12
Fried Oysters with Roasted Garlic Mayo / 14
Grilled Cajun Chicken Thigh with Pimento Cheese and Pickles / 12
Great Lakes Smelt with Tartar / 12

SIDES

House Pork Sausage / 5
Bacon / 4
Two Eggs Any Style / 3.5 – add Parm Reggiano 3
Toast / 2 – addJam 1
Biscuit / 2
Gravy / 3
Cajun Fried Potatoes / 4
Maple Syrup / 3

KIDS

Peanut Butter and Jelly / 5
Grilled Cheese / 5
Cheeseburger / 6

DRINKS

Wake Up Iowa Coffee / 3.5
Fresh Squeezed Orange Juice / 5
Dan and Debbie’s Whole Milk / 3