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.
Wood-fired Companion Bakery pretzel bread, warm Boursin fondue topped with walnuts, dried cranberries, and thyme infused Beyla Apiary honey
Toasted Fiddle and Stone sourdough bread; pickled cherry pepper and za’atar hummus; black garlic & roasted shallot balsamic butter
Crisp fried cauliflower, smoked sweet potato puree, fresh goat cheese, chimichurri, Three Creeks micro greens
Wood-fired braised Patchwork Farms pork shoulder, rosemary and bacon roasted hominy, smoked sweet potato puree, peppadew pepper and caper salsa crudo...20
Corn meal fried catfish, apple and red 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 Smoked Cheddar, parmesan
Fresh oregano tahini sauce, sun dried tomatoes, pickled red onion, fontina, gruyere, mozzarella, Hemme Brother’s Feta, and gyro meat; tzatziki, cold pressed olive oil
Marinara sauce, Greco and Sons pepperoni, hot garlic sausage, mozzarella, asiago, fior di latte, Calabrian chili honey
Seasoned potato wedge fries, Logboat Snapper IPA and smoked gouda fondue, beef brisket burnt end sausage, roasted corn and pickled cherry pepper chow-chow, scallion
Quinoa, soy and gochujang dressed seared ahi tuna, sesame mango relish, fresh cucumber, red cabbage, nori sheets, white miso vinaigrette, cilantro, local micro greens
Iceberg, gorgonzola dressing and crumbles, oil cured tomatoes, cashew, green olives, fresh cucumber, Molinari and Sons soppressata, green onion
10oz. cast iron seared brown sugar brined pork rib chop, garlic smashed twice fried potatoes, wood oven caramelized cauliflower, roasted red pepper and almond romesco sauce
Pan seared 8oz. Certified Angus flank steak, arugula, red cabbage, sweet corn, roasted red peppers, shaved bulb fennel, Hemme Brothers feta cheese, fresh mint chimichurri vinaigrette (steak served medium rare)
*Credit Sam Sanderson
Wood oven seared Bulgogi prime ribeye cap, sticky rice, daikon kimchi, wakame, roasted zucchini and yellow squash, radish chips, scallion, toasted sesame
*Credit Ryan Timbrook
Sauteed gulf shrimp, Tuscan kale, toasted garlic, wood oven roasted pearl onions, mirepoix and herb stewed chickpeas, white wine butter sauce, pea shoots; served with toasted Fiddle and Stone sourdough
Roasted strawberry swirled cheesecake custard, lemon streusel crust, whipped cream, white chocolate poppyseed tuile.
Rieger's Kansas City Whiskey, Redemption Rye Whiskey, Flyover's old-fashioned syrup, Angoustura and orange bitters
Rieger's Kansas City Whiskey, Cochi Torino and Carpano Antica vermouths, Angostura and Dale's Pimento Bitters
Rieger's Gin, Vermouths, Bitter Orange Liqueurs
Tequila, lemon, grapefruit, agave, egg white
1220 Vodka, Grind Espresso Liqueur, Espresso concentrate, chai syrup
1220 Vodka, lime, ginger beer
Redemption Rye Whiskey, Grand Marnier, Dolin Blanc Vermouth
Hayman's Vibrant Citrus Gin, St. Germaine Elderflower, Cocchi Rosa, Cava, grapefruit juice, lemon bitters
(*credit: Brooke Storm)
Plantation 3 Star White Rum, lime juice, simple syrup
Tequila, grapefruit juice, lime juice, simple syrup, Squirt soda, celery bitters
Gin, lemon juice, strawberry syrup, club soda, Sprite, celery bitters
Lemonade, fresh lemon juice, berry syrup, club soda, spash of Sprite, mint garnish
House-made Juniper based "gin" N.A. syrup, Fentiman's tonic water, lemon juice
ADDRESS:
212 E. Green Meadows, Ste. 9
Columbia, Missouri 65205
PHONE: 573-825-6036
EMAIL:
flyover@flyovercomo.com
Tuesday - Thursday:
4:30 p.m. - 9:00 p.m. (Kitchen)
4:30pm - 10:00pm (Bar)
Friday & Saturday:
4:30 p.m. - 10:00 p.m. (Kitchen)
4:30pm - 11:00pm (Bar)
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