Menu
Our Menu Changes Daily
Our commitment to the freshest, most seasonally-available and locally-produced ingredients means Flyover’s menu changes daily. We’d rather serve you the best quality meal available than offer the same menu with varying levels of freshness and taste. We update our digital menu frequently so patrons can always see what’s being offered.
Menu
Our Food
Wood-fired Companion Bakery pretzel bread, warm Boursin fondue topped with walnuts, dried cranberries, and thyme infused Beyla Apiary honey
Toasted Fiddle and Stone assorted breads; Candied cherry pepper jam whipped cream cheese spread; Basil and pine nut pesto whipped butter
Crisp fried cauliflower, smoked sweet potato puree, fresh goat cheese, arugula chimichurri, local micro greens
Wood-fired braised Patchwork Farms pork shoulder, rosemary and bacon roasted hominy, smoked sweet potato puree, peppadew pepper and caper salsa crudo
Corn meal and blackening spice fried catfish filet, Crystal hot sauce aioli dressed apple and cabbage “slaw”, lemon caper remoulade
Fettuccine pasta, ragu of ground beef, pork, veal, caramelized mirepoix, applewood smoked bacon, chili flake, and San Marzano tomatoes; finished with Parmigiano Reggiano, and cold pressed olive oil
Wood oven baked shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Brothers Keeper Cheddar, parmesan
Crispy fried gulf shrimp, sweet chili and sriracha boom boom sauce, jasmine rice, miso vinaigrette dressed cabbage and Persian cucumbers, spicy mango relish, scallion
Spicy roasted red pepper and pimentón sauce, smoked brisket burnt end sausage, Grande mozzarella, Monterey Jack, sweet corn and green chili relish, cilantro
Parmesan and black pepper cream sauce, Grande Cheese Company mozzarella and herbed Sopraffina ricotta, parmesan, fresh spinach, Three Creeks Farm and Forest Rosa di Tropea onions, extra virgin olive oil
Soy marinated chicken thigh stir fried with roasted onions, jalapenos, holy basil chili paste, garlic, Nam Pla, and FO garden Thai Basil; served with steamed jasmine rice and fresh lime
Crispy green garlic falafel, romaine lettuce, Three Creeks Farm and Forest heirloom cherry tomatoes, sumac and sesame onions, cucumber, sweet spice pickled beets, currants, lemon tahini dressing, and wood oven toasted pita bread
Wood oven seared 10 oz brown sugar brined pork rib chop, twice fried garlic potatoes, Three Creeks Farm and Forest roasted carrot romesco sauce, Bavarian cucumber salad
Orzo pasta tossed with wood oven roasted Three Creeks Farm and Forest summer carrots, sweet peas, oil cured herbed tomatoes, wilted spinach, basil pine nut pesto butter; finished with Hemme Brothers Feta, toasted pine nuts, and local micro greens
Cavatelli pasta tossed with ginger and garlic sauteed lap cheong sausage, green onion, white miso and black vinegar compound butter, and Sichuan pepper; finished with sesame toasted lo mein noodles, chili crisp, and a soy cured Stanton Brothers Farm egg yolk
Pan seared Sous vide Prime 8 oz Top sirloin, garlic cream mashed potatoes, herbed and black pepper gravy, Three Creeks summer vegetable composed salad
*served medium rare
**Credit Sam Sanderson
Menu
Featured Dessert
Spiced pumpkin cake, vanilla gooey butter filling, toasted chai Swiss meringue, smoked maple sauce, walnut cranberry and pepita granola
Menu
Frequent Flyers
Rieger's Kansas City Whiskey, Switchgrass Rye Whiskey, Flyover's Old Fashioned Syrup, Angostura & Orange Bitters
Rieger's Kansas City Whiskey, Cocchi di Torino & Carpano Antica Vermouths, Dale's & Angostura Bitters
Rieger's Gin, Campari, Cappelletti, Salers Gentian, Dolin Blanc & Cocchi di Torino Vermouths
TLC Vodka, honey, lemon & orange juice, fresh mint
Tequila, lemon, grapefruit, agave, egg white
1220 Vodka, Grind Espresso Liqueur, Espresso concentrate, chai syrup
1220 Vodka, lime, ginger beer
Menu
Featured Cocktails
Reposado Tequila, Mezcal, grapefruit simple syrup, Cappelletti, Campari, orange bitters (*credit: Brooke Storm)
Pinckney Bend Hibiscus Gin, Cocchi Rosa Vermouth, Peychaud's bitters, Rum Haven Coconut Water Liqueur (*credit: Kalvin Bartholomew)
Del Amigo Mezcal, Montenegro Amaro, agave, pineapple & lime juice (*credit: Matt Baker)
Planteray Pineapple Rum, Mezcal, house-made Beet Shrub, lime juice, Angostura bitters (*credit: Adam Wells-Morgan)
Mionetto N.A. Aperitivo, club soda, orange wedge
Martini & Rossi 'Floreale' N.A. Aperitivo, Jack Rudy Tonic Syrup, club soda, orange wedge
Pineapple & lemon juice, Giffard Orgeat, grenadine, ginger ale
(*orgeat contains nuts / almonds)
