Appetizers · FROM THE UTHER LOK 22oz Bone in Ribeye 65 16oz Bone in Prime NY Strip 65 28 Day Aged...

4
Long before Top of the Rock was home to world-class attractions, legendary golf, and spectacular restaurants, it was home to an esteemed Ozarkian. What is now known as Osage restaurant was once the homestead of Dr. Graham Clark, former president of nearby College of the Ozarks. As a dear friend of Dr. Clark, Johnny Morris spent years admiring this treasured plot of land and purchased the property in 1992. A few years later, Morris opened Top of the Rock Restau- rant and the Jack Nicklaus Signature Par-3 Golf Course to the public. In 2005 a small kitchen fire broke out at Top of the Rock Restaurant. Where most would see misfortune, Morris saw an opportunity to transform the property into the one-of-a-kind destination he had always imagined. Over the next several years the property was developed to include a variety of attractions and dining outlets. Each amenity was artfully designed to indulge the visitor in the rich history and beauty of the Ozarks. Johnny Morris’ Top of the Rock Ozarks Heritage Preserve reopened in 2014 in conjunction with the 1 st Annual PGA Champions TOUR event, the Bass Pro Shops Legends of Golf at Big Cedar Lodge. The reopening of the property introduced the two-and-a-half mile Lost Canyon Cave and Nature Trail, the Ancient Ozarks Natural History Museum, magnificent dining outlets, the Chapel of the Ozarks, and legendary golf with ele- ments designed by Jack Nicklaus, Arnold Palmer and Tom Watson. As the vision for Top of the Rock continues to grow, we invite you to enjoy the captivating history and beauty of the Ozarks that surrounds you. Wood Fire Spinach Dip 16 Marinated Artichoke and Baby Spinach, Parmigiano-Reggiano, Charred Baguette Seared Diver Scallops 19 Mushroom Risotto, Candied Carrots, Saffron and Vanilla Mousse Crab Cakes 18 Blue Crab, Parsnip Puree, Roasted Peppers, Scallions, Chili-Citrus Aioli Appetizers Artisanal Cheese & Charcuterie 28 Chef’s Selection of Domestic and Imported Cheese, Spotted Trotter Charcuterie, Marcona Almonds, Honeycomb, Fig Jam, Assorted Pickled Vegetables, Mustard, Buttered Crostinis Soups and Salads Elk Soup 12 Elk Sausage, Kale, Potato, Parmesan Caesar Salad 12 Romaine, Pecorino, Herb Crouton Marinated Anchovy House Salad12 Mixed Greens, Red Wine Poached Figs, Dubliner Cheddar, Spiced Pecans, Fig Balsamic Vinaigrette Cauliflower and Walnut Bisque 10 Charred Cauliflower, Black Walnuts, Sicilian Olive Oil Wedge Salad 14 Blue Cheese, Benton’s Bacon, Pickled Red Onion, Blue Cheese Dressing Roasted Beets and Goat Cheese Salad 15 Wild Arugula and Blonde Frisée, Terrell Creek Farms Goat Cheese, Candied Pistachios, Orange Supremes, Blood Orange Vinaigrette Jumbo Shrimp Cocktail 17 Smoked Cocktail Sauce, Pickled Celery, Tarragon and Orange Gremelata Roasted Mushrooms 16 Black Garlic Velouté, Burrata, Charred Baguettes, Extra Virgin Olive Oil, Pickled Radishes Maple Roasted Bacon 16 Black Truffle Grits, Braised Greens, Malbec Reduction, House-made Jam ** CONSUMING RAW OR UNDERCOOKED MEAT & EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS **

Transcript of Appetizers · FROM THE UTHER LOK 22oz Bone in Ribeye 65 16oz Bone in Prime NY Strip 65 28 Day Aged...

Page 1: Appetizers · FROM THE UTHER LOK 22oz Bone in Ribeye 65 16oz Bone in Prime NY Strip 65 28 Day Aged 8oz Filet 42 Chef Selected Specialty Cut MK Mid-Western Lamb Racks 47 Berkshire

Long before Top of the Rock was home to world-class attractions, legendary golf, and spectacular restaurants, it was

home to an esteemed Ozarkian. What is now known as Osage restaurant was once the homestead of Dr. Graham Clark,

former president of nearby College of the Ozarks. As a dear friend of Dr. Clark, Johnny Morris spent years admiring this

treasured plot of land and purchased the property in 1992. A few years later, Morris opened Top of the Rock Restau-

rant and the Jack Nicklaus Signature Par-3 Golf Course to the public. In 2005 a small kitchen fire broke out at Top of

the Rock Restaurant. Where most would see misfortune, Morris saw an opportunity to transform the property into the

one-of-a-kind destination he had always imagined.

Over the next several years the property was developed to include a variety of attractions and dining outlets. Each

amenity was artfully designed to indulge the visitor in the rich history and beauty of the Ozarks. Johnny Morris’ Top of

the Rock Ozarks Heritage Preserve reopened in 2014 in conjunction with the 1st Annual PGA Champions TOUR event,

the Bass Pro Shops Legends of Golf at Big Cedar Lodge.

The reopening of the property introduced the two-and-a-half mile Lost Canyon Cave and Nature Trail, the Ancient

Ozarks Natural History Museum, magnificent dining outlets, the Chapel of the Ozarks, and legendary golf with ele-

ments designed by Jack Nicklaus, Arnold Palmer and Tom Watson. As the vision for Top of the Rock continues to grow,

we invite you to enjoy the captivating history and beauty of the Ozarks that surrounds you.

Wood Fire Spinach Dip 16

Marinated Artichoke and Baby Spinach,

Parmigiano-Reggiano, Charred Baguette

Seared Diver Scallops 19

Mushroom Risotto, Candied Carrots,

Saffron and Vanilla Mousse

Crab Cakes 18

Blue Crab, Parsnip Puree, Roasted Peppers,

Scallions, Chili-Citrus Aioli

Appetizers

Artisanal Cheese & Charcuterie 28

Chef’s Selection of Domestic and Imported Cheese, Spotted Trotter Charcuterie,

Marcona Almonds, Honeycomb, Fig Jam,

Assorted Pickled Vegetables, Mustard, Buttered Crostinis

Soups and Salads

Elk Soup 12 Elk Sausage, Kale, Potato, Parmesan

Caesar Salad 12

Romaine, Pecorino, Herb Crouton

Marinated Anchovy

House Salad12

Mixed Greens, Red Wine Poached Figs, Dubliner

Cheddar, Spiced Pecans, Fig Balsamic Vinaigrette

Cauliflower and Walnut Bisque 10

Charred Cauliflower, Black Walnuts, Sicilian Olive Oil

Wedge Salad 14

Blue Cheese, Benton’s Bacon, Pickled

Red Onion, Blue Cheese Dressing

Roasted Beets and Goat Cheese Salad 15

Wild Arugula and Blonde Frisée, Terrell Creek

Farms Goat Cheese, Candied Pistachios,

Orange Supremes, Blood Orange Vinaigrette

Jumbo Shrimp Cocktail 17

Smoked Cocktail Sauce, Pickled Celery,

Tarragon and Orange Gremelata

Roasted Mushrooms 16

Black Garlic Velouté, Burrata, Charred Baguettes,

Extra Virgin Olive Oil, Pickled Radishes

Maple Roasted Bacon 16

Black Truffle Grits, Braised Greens,

Malbec Reduction, House-made Jam

** CONSUMING RAW OR UNDERCOOKED MEAT & EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS **

Page 2: Appetizers · FROM THE UTHER LOK 22oz Bone in Ribeye 65 16oz Bone in Prime NY Strip 65 28 Day Aged 8oz Filet 42 Chef Selected Specialty Cut MK Mid-Western Lamb Racks 47 Berkshire

FROM THE BUTCHER BLOCK

22oz Bone in Ribeye 65

16oz Bone in Prime NY Strip 65

28 Day Aged 8oz Filet 42

Chef Selected Specialty Cut MK

Mid-Western Lamb Racks 47

Berkshire Bone in Pork Chop 39

Brown Sugar Glazed Salmon 36

Genny Morris’ Buttermilk Fried Chicken 27

Peppercorn and Brandy Jus 2

Cabernet Jus 2

Béarnaise Sauce 2

Trio of Sauces 5

ACCOMPANIMENTS Oscar Style 20

Dungeness Crab and Béarnaise Sauce

Seared Diver Scallops 24

Citrus Garlic Shrimp 16

Brûléed Stilton 8

SHAREABLE SIDES

Crispy Brussel Sprouts 8

Bourbon Glaze, Pancetta

Jumbo Asparagus 11

Roasted Garlic, Aged Balsamic Glaze

Crispy Onion Strings 6

Chipotle Aioli

Creamed Corn 8

Roasted Red Peppers, Boursin Cheese

Mashed Potatoes 8

Garlic and Herb

Crispy Fingerling Potatoes 9

Lemon, Arugula, Cracked Pepper

Rosemary Sweet Potatoes 9

Honey Butter

Creamed Spinach 8

Parmesan Cheese, Wilted Spinach

Smoked Mac & Cheese 10

Tillamook Cheddar, Breadcrumbs

Lobster Pappardelle 38

Butter Poached Maine Lobster, House-made Pappardelle Pasta,

Asparagus, Spinach, Tomatoes, Truffle Crème

House-made Pappardelle Pasta 26

Roasted Mushrooms, Charred Cauliflower, Baby Kale, Roasted Garlic Olive Oil, Red Chili

Pasta Enhancements

Grilled Chicken 10 | Seared Salmon 18 | Grilled Shrimp 16

House-made Pappardelle Pasta

** CONSUMING RAW OR UNDERCOOKED MEAT & EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS **

Gluten Free

Vegetarian

Wood Fired Rotisserie Chicken 32

Page 3: Appetizers · FROM THE UTHER LOK 22oz Bone in Ribeye 65 16oz Bone in Prime NY Strip 65 28 Day Aged 8oz Filet 42 Chef Selected Specialty Cut MK Mid-Western Lamb Racks 47 Berkshire

Signature Cocktails

The McNally $23 McNally’s Reserve Jefferson Voyage 19 Wheated, Ancho Reyes

Chili Liquor, Liquor 43, Chocolate Bitters

Lemongrass Tea $16

Grey Goose, Lemongrass, Simple Syrup, Fresh Lemon Juice

Table Rock Sunset $15

Tito’s Handmade Vodka, Grapefruit Juice, Lemonade, Grenadine

French 75 $18

Builder’s Gin, Prosecco, Pear Liquor, Simple Syrup, Fresh Lemon Juice

BCL-Old Fashioned $23

Top of the Rock Private Select Jefferson Twin Oak Bourbon, Simple Syrup,

Blend of Bitters, Luxardo Cherry

Buffalo Smash $18

Buffalo Trace, Honey Syrup, Mint Leaves, Fresh Lime Juice

Basil Mojito $18

Bacardi Oakheart Rum, Cucumber, Basil, Simple Syrup, Fresh Lime Juice

Ozark Welcome $15

Malibu Rum, Midori Melon Liqueur, Pineapple Juice

Cannonball $14

Bourbon, Amaretto, Pineapple Juice, Prickly Pear Puree

Page 4: Appetizers · FROM THE UTHER LOK 22oz Bone in Ribeye 65 16oz Bone in Prime NY Strip 65 28 Day Aged 8oz Filet 42 Chef Selected Specialty Cut MK Mid-Western Lamb Racks 47 Berkshire

Bottle Beer

Coors Light, Miller Lite, Budweiser - $6.50 Blue Moon, Corona, Stella Artois, Sweet Water Pale Ale,

Modelo Negra, Boulevard Tank 7 - $7.50

Draft Beer Bud Light, Michelob Ultra - $6.50

Public House Elusive IPA, Rogue Honey Kolsch - $7.50

Table Rock Red, Local Beer Feature - $8.50

WINES BY THE GLASS

White Wines Cuvee Beatrice Prosecco, Italy NV $12/$46

White Peach, Almond, Orchard Blossoms, Lemon Zest, Spice

Domino Moscato, Manteca California 2018 $9/$34

Sweet and Fruity, Nectarine, Tropical Fruits, Sugary Aromas, Soft Texture

Willamette Valley Vineyards Riesling, Oregon 2018 $10/$38

Pear, Pineapple, Honeysuckle, Notes of Apricot & Tart Apple

Emmolo Sauvignon Blanc, Napa Valley 2017 $12/$46

Melon, White Peach, Acidity, Minerality, Lime Citrus Finish

Four Graces Pinot Gris, Dundee Hills 2018 $12/$46

Lychee Fruit, Mandarin, Grapefruit Zest, Sweet Meyer Lemon, Orange Blossom

Boen Chardonnay, California 2017 $13/$48

Ripe Luscious Fruit, Butter, Baking Spices, Soft Acidity, Lingering Finish

Red Wines Boen Pinot Noir, Russian River Valley 2018 $14/$54

Raspberry, Boysenberry, Black Fruit Jam, Bright Acidity, Warm Toasted Oak

Belle Glos Balade Pinot Noir, Santa Maria 2017 $18/$72

Blackberry Jam Aromas, Raspberry Tart, Toasted Oak

Trapiche Malbec, Mendoza 2019 $13/$50

Plum, Black Cherry, Hints of Black Pepper, Toasted Oak

Angeline Merlot, Paso Robles 2018 $13/$50

Blackberry, Plum, Hints of Clove

Z. Brown Uncaged Cabernet Sauvignon, North Coast 2017 $14/$54

Black Cherry, Mocha, Sweet Toasted Oak, Smooth Bold Tannins, Milk Chocolate

Daou Cabernet Sauvignon, Paso Robles 2017 $16/$62

Black Cherry, Currant, Plum, Blackberry, Notes of Cranberry & Rhubarb

Bonanza by Caymus, California Lot 2 $17/$64

Currants, Blueberries, Blackberries, Warm Spiced Vanilla, Unsweetened Chocolate