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 June 2018


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


Sichuan Peanuts  2.5
Potato Fries  6
RCC Clam Dip with House Potato Chips 8
N.C. BBQ Pickled Eggs with Smoked Mayo, Pickled Green Beans, and Dried Corn  8
Country Pork Paté with Green Tomatoes and Mustard 8
Turkish Tofu with Hummus  8
Chickpea Panisse with Green Chile Zhoug 10


Braised Berkshire Pork Shoulder Pozole with Heirloom Corn Sope, Grilled Spring Onion, 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 Tarragon Wild Rice, Roasted Broccoli, Bacon, and Black Grapes  29


Local Lettuces with Sunflower Seeds, Sherry Vinaigrette, and Shallot  7
Butternut Salad with Kale, Farro, and Aleppo Chile Dressing  9

Miso Braised Collards 6
Duck Fat Cabbage with White Beans and Rosemary  7
Early Morning Harvest Grits with Shrimp Butter  5
Pimenton Roasted Fingerling Potatoes with Aioli 7
House Kimchi 5


RCC Cheeseburger  12
Lamb Burger with Harissa Mayo and Raisin Slaw  14
Fried Oysters with Roasted Garlic Mayo  14
Cajun Chicken Thigh with Pimento Cheese and Pickles  12


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


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


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


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


Peanut Butter and Jelly  5
Grilled Cheese  5
Cheeseburger  6


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