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 *VEGETARIAN
Toasted Fiddle and Stone sourdough bread, cannellini bean, sundried tomato and rosemary spread; sweet yellow curry and pickled mustard seed whipped butter
Crisp fried cauliflower, smoked sweet potato puree, fresh goat cheese, chimichurri, Three Creeks micro greens*VEGETARIAN
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
Toasted garlic and parmesan cream sauce, fresh mozzarella, ricotta, Italian herb blend, Aleppo pepper, Pecorino Romano, cold pressed olive oil
Marinara sauce, fennel sausage, Greco and Sons pepperoni, green peppers, banana peppers, spinach, BLH Farms mushrooms, mozzarella, and pepper jack; served a side of our house made “ranch” or marinara
Orecchiette pasta, toasted garlic cream and marinara, wood oven charred broccoli, caramelized onions, roasted chicken thigh, Pecorino Romano, toasted almonds
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
Wood oven roasted spiced beef and pork meatballs topped with roasted green peppers and onions, caramelized pineapple, and Kathleen’s sweet and sour sauce; with ginger turmeric rice and green onion
Quinoa, soy and gochujang dressed seared ahi tuna, sesame mango relish, fresh cucumber, avocado, red cabbage, nori sheets, white miso vinaigrette, cilantro
Iceberg, gorgonzola dressing and crumbles, oil cured tomatoes, cashew, green olives, fresh cucumber, Greco and Son's beef belly bacon, green onion
Cast iron seared Bush Dream’s Australian Peppeberry crusted salmon, wood oven charred broccoli, parsnip and potato puree, sweet yellow curry and lime compound butter, BLH Farms sunflower shoots
Scottish Toasted Oat Buttermilk Cake with Caraway Caramel Fire Roasted Apples, Beyla Apiary's Honey Oat & Black Currant Granola, Glazed Pecans, & Drambuie Custard Sauce
Rieger's Kansas City 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
Vodka, St. George NOLA Coffee Liqueur, Espresso concentrate, chai syrup
Vodka, lime, ginger beer
Vodka, lemon juice, strawberry syrup, Prosecco, celery bitters
Prosecco, Chinato Passtionfruit Liqueur, orange juice
Gin, Liqueur Strega, lime, grapefruit, honey, egg white (*credit: Andrew Ruth, a cocktail exchange from our friends at 'Barred Owl')
Hayman Old Tom & Sloe Gins, lemon & lime juice, brown sugar, egg white, club soda
(*credit: Brandon Wilder)
Tequila, grapefruit juice, simple syrup, Squirt soda, lime juice, celery bitters
Apple Cider, lemon juice, maple star anise syrup, ginger ale
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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