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 November 2018

TOASTS

Bread for the Table with Butter of the Day  5

Chicken Liver with Pickled Red Onion  9

House Smoked Trout Paté with Black Tobiko and Preserved Lemon  12

Roasted Carrot Hummus with Feta, Chilies, and Pine Nuts  8

APPS

RCC Clam Dip with House Potato Chips  8

Harissa Pork Paté with Saffron Pickled Cauliflower and Date Mustard  7

Chickpea Panisse with Dill, Lemon Toum, and Parm  10

Mustard BBQ Pork Belly with Pickles and Fried Saltines  12

Sichuan Peanuts  2.5

Potato Fries  6

DINNERS

Vietnamese Pork Shoulder with Crawfish, Broccolini, and Herb Toast  27

Sausage-Stuffed Grilled Quail with Early Morning Harvest Grits and Mushroom Gumbo  28

Harissa Roasted Half Chicken with Brussel Sprout Cous Cous, Pomegranate Yogurt, Hazelnuts, and Olives  28

Za’atar Tofu with Pumpkin Tagine, Roasted Lettuce, Flatbread, Yogurt, and Pumpkin Seed Shatta  23

Roasted Norwegian Sea Trout with Cauliflower Purée, French Lentils, Apples, and Bay Scallops  29

Angus Porterhouse with Smoked Onion Toast, Mushroom Conserva, Mustard Jus, and Pastrami Spices [for two]  60

VEG & SIDES

Sun Dog Farm Lettuces with Sunflower Seeds, Sherry Vinaigrette, and Shallot  7

Butternut Salad with Kale, Farro, and Chile Dressing  9

Collards with Molasses, Jalapeno, and Bacon  7

Cauliflower Gratin with Sage Bechamel and Prairie Breeze 10

Roasted Covington Sweet Potatoes with Cane Syrup and Cajun Peanuts  7

Bacon Fat Cabbage with Heirloom Beans  7

House Kimchi  5

SANDWICHES

RCC Cheeseburger  12

Lamb Burger with Labneh and Za’atar Artichokes  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 Tahini Cookie (GF) 8
Grapefruit Sabayon, Pasteli, Vanilla Meringue

Chocolate Baklava 7
Hazelnuts, Whipped Juniper Yogurt, Honeycomb

Vegan Pumpkin Cheesecake 10
Gingersnap Crust, Maple Crema, Macadamia Nougat

Southern Praline Layer Cake 9
Whipped Buttercream, Smoky Caramel Sauce, Pecans