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; Buffalo blue cheese whipped cream cheese spread; Honey chipotle 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
Tomato and herb marinara, Grande mozzarella cheese, fior di latte, Ezzo cup and char pepperoni, Calabrian chili hot honey
Chipotle and green chili sweet corn sauce, wood oven charred corn kernels, fresh jalapeno peppers, Grande mozzarella and queso Oaxaca; finished with lime crema, fresh cilantro, queso fresco, and Aleppo pepper
Toasted Fiddle and Stone rye sourdough topped with 2 – 4 oz. corned beef burger patties, Swiss cheese, garlic braised red cabbage, Russian dressing, fried Stanton Brothers Farm egg, crispy shallots, and pickled mustard seed
Shrimp and crab stick dressed in Kimchi and Japanese ketchup “1000 Island dressing”; served over a bed of red, green, and napa cabbage, shredded carrots, tomatoes and an avocado vinaigrette; finished with hard cooked Stanton Brothers farm eggs, cilantro, shichimi togarashi, and BLH Farms sunflower shoots *Credit Ryan Timbrook
Pan seared hickory smoked pork belly over a sauté of Rancho Gordo Chiapas black beans, cumin and chili braised collard greens, and jalapeno roasted sweet corn; finished with a pepita, sunflower seed, and golden raisin chutney, and salsa cremosa roja
Red wine and thyme arborio rice, vegetable stock, caramelized onion and garlic, crumbled Italian sausage, wilted kale, lemon mascarpone, parmesan, toasted pine nuts, crispy sea salt potato chips *Credit Sam Sanderson
Crispy Guinness beer battered cod loin pieces, black pepper and malt vinegar powder dressed French fries, Russian dressing “tartar sauce”, fresh lemon
Rancho Gordo Domingo Rojo beans simmered with chicken stock, Creole Trinity, blackening spice, and Andouille sausage; served with jasmine rice and green onion
Menu
Rotating Dessert
Mexican spiced dark chocolate fudge brownie, vanilla bean ice cream, Guajillo chili and cinnamon spiced chocolate ganache, sweet and smokey candied pumpkin and sunflower seeds
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
Tequila, lemon, grapefruit, agave, egg white
TLC Vodka, lime juice, triple sec, cranberry
Prairie Wolf Gin, lemon juice, simple syrup, club soda
1220 Vodka, Grind Espresso Liqueur, Espresso concentrate, chai syrup
1220 Vodka, lime, ginger beer
Menu
Featured Cocktails
Pinckney Bend Hibiscus Gin, Cocchi Rosa, coconut cream, lemon juice, rose water (*credit: Kelsey Parker)
Elijah Craig Bourbon, Brovo Pink Rose Vermouth, Dolin Blanc, Salers Gentian, Dale's Pimento Bitters, gilded cherry
(*credit: Brooke Storm)
Rye Whiskey, Switchgrass Gold Dust, honey, lemon, Angostura Bitters
(*credit: Matt Baker)
Tanqueray Gin, Cocchi Americano Vermouth, Cointreau, lemon
Rye Whiskey, Carpano Antica Vermouth, Courvoisier VS Cognac, Peychaud's & Angostura Bitters
Mionetti Bittersweet Orange N.A. Aperitivo, lemon juice, simple syrup, club soda, splash of lemonade
Pineapple & lemon juice, Giffard Orgeat, grenadine, ginger ale
(*orgeat contains nuts / almonds)
Josh N.A. Sparkling wine, Real Peach Puree, lemon zest