An upscale kitchen built on Wagyu and prime steaks, organic vegetables from local farms, and a chef’s table of fresh regional fish and venison.
The Sheaf is our farm-to-table dining room — a serious kitchen with a quiet ego. We work hand-in-hand with Missouri ranchers and organic growers we can drive to, run our own dry-aging program, and pour from a deep cellar. Wagyu and prime beef anchor the menu; the vegetables come out of the ground a few miles away; and what the season hands us, the chef writes onto the board that morning.
A room that warms as the night cools, big windows onto the last light, and no hurry to turn the table. Open for breakfast and dinner daily; lunch at the bar. Reservations recommended for non-guests.
Representative of an evening at The Sheaf. The working menu is written each morning around what’s ready.
A deep cellar and a resident sommelier; pairings available by the glass or the flight. Prices exclusive of tax and a 20% service charge.
The chef’s nightly picks, written from what arrives that day — fresh fish from regional waters and venison from local ranches. Availability changes with the season; ask your server what landed today.
Where the round gets retold. A tight list of whiskey and bourbon, a few proper cocktails, cold beer, and a fire that’s always going when it’s cool. Lunch and snacks all afternoon, long pours all evening, good company guaranteed.
Open daily from late morning until late. No reservations — just come.
For buddies trips, rehearsal dinners, and small celebrations, the private room at The Sheaf seats up to twenty, with a set menu built with the kitchen. Ask us when you reserve.
