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; Green Goddess and Tropea onion whipped cream cheese spread; Blackberry serrano jam and honey 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
Toasted garlic pomodoro sauce, Grande mozzarella, Fior di Latte, FO Garden fresh basil, cold pressed olive oil
Fresh basil marinara, crumbled Italian sausage, wood oven roasted mushrooms, artichoke hearts, Fior di Latte, Grande mozzarella
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
IMixed greens, fresh strawberries, candied pecans, blue cheese crumbles, honey balsamic vinaigrette, Aleppo pepper
Three Creeks Farm and Forest heirloom cherry tomato mix, red onion, cucumber, herb whipped Sopraffina ricotta cheese, balsamic vinegar, extra virgin olive oil, FO garden fresh basil, crispy shallot
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
Menu
Featured Dessert
Beyla Apiary's Spring Honey Cake, Cream Cheese Buttercream, Blueberry Aperol Compote, Apricot Honey Syrup, & Pistachio Citrus Crumble
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
Rye Whiskey, orange & lemon juice, brown sugar, grenadine
(*artist credit: Vanessa Torres)
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
Planteray 3 Star White Rum, jasmine green tea syrup, lemon juice
TLC Vodka, orange & lemon juice, agave, fresh mint
Plymouth Gin, watermelon syrup, lime juice, club soda
Watermelon syrup, club soda, splash of lime juice, mint sprig
Pomegranate Passionfruit syrup, lemon juice, club soda
Tonic Syrup, muddled lime, mint, & cucumber, club soda
Pineapple & lemon juice, Giffard Orgeat, grenadine, ginger ale
(*orgeat contains nuts / almonds)
