Arsaga's Mill District Menu

Chicken dinner. Half a brined and roasted chicken on top of sweet potatoes, braised greens, and chicken gravy.

A whole link of roasted boudin on top of a tangy tomato and pepper sauce, with marinated cabbage and ozark natural breads sourdough for sauce soppin'.

A new orleans staple. Gulf shrimp in a tangy buttery sauce. Served with a crusty baguette for sopping up all the goodness.

Fried eggplant and jasmine rice smothered in white wine and vegetable pontchartrain sauce. Served with fresh tomato slices and herbs.

(V) this porridge is magical. Organic oat groats blended with hemp seeds, coconut, cashews and dates, topped with toasted cashews, coconut oil, sorghum molasses, crunchy bits, and banana.

Rice and pork sausage, shredded red cabbage, and herb frittata. Topped with frisée salad and herb oil. Served with onb toast.

(V) half an avocado smashed on a thick slice of onb sesame sourdough topped with a medium boiled egg, chili crisp, and herbs. *contains peanuts

(V) wood oven-roasted brussels sprouts topped with a runny farm egg, tahini cream, and crunchy bits.

(V) egg and cheese with onion and bell pepper, grilled in a flour tortilla, and served with roasted tomato salsa.

(V) house-made maple & olive oil granola with amelia's creamery plain yogurt, honey and fresh fruit. Granola is gluten free, though is made in a facility that prepares glutenous items.

(V) sauteed mixed mushrooms, asparagus, jasmine rice. and herbs in a two egg frittata. Topped with frisée salad. Served with a slice of onb toast.

(V) buttermilk biscuit smothered in housemade gravy and topped with fresh herbs.

Choice of eggs or tofu scramble, vegan sausage or bacon, with avocado and onb toast.

Served with toasted ozark natural bread sprouted sesame sourdough.

A new orleans staple. Gulf shrimp in a tangy buttery sauce. Served with a crusty baguette for scraping up all the goodness.

(V) marinated kale, red onion, red cabbage and shredded beets. Topped with crunchy bits and tahini cream. With a slice of onb toast.

(V) confit chickpeas, shredded beets, spicy celery, marinated kale, and asparagus. With garlicky white bean puree, crunchy bits, and mojo verde. Served with a slice of onb toast

A new orleans staple. Traditional cajun gumbo with chicken, andouille sausage, dark roux, and okra on steamed rice.

(V) red beans slow cooked with onion, celery, peppers, and herbs. Served with steamed rice, house pico, and cheesy cornbread.

(V) a healthy heap of farro topped with confit chickpeas, mushrooms, marinated kale, and red onion. With crunchy bits and garlic herb toum.

Ozark all seasons lettuce with marinated chicken thigh meat, asparagus, avocado, red onion, and croutons dressed with house ranch and herb oil. Served with a slice of onb toast. Sub tofu available.

Dark & light rum, passion fruit, guava, lemon, lime, grenadine

Rye whiskey, cognac, demerara, absinthe, bitters

Rye whiskey, cognac, sweet vermouth, benedictine, bitters

Bourbon, lemon, cynar, allspice dram, maple

Rye whiskey, cold brew, demerara, aztec chocolate bitters

Calvados, vermouth rouge, lemon, green grape, orgeat

Mezcal, campari, ancho reyes, grappa

Choice of amaro, sparkling wine, citrus

Gin, light rum, ancho reyes verde, match, mint, lime, tonic

Gin, lillet rose, honey, rose, lemon

Vodka, strawberry, lemon, fennel, grapefruit, absinthe

Mezcal, pineapple, ginger, lemon, cinnamon