Corn Exchange

727 Main St, Rapid City, SD 57701

Hours of Service:

Monday: 11:00am - 9:00pm

Tuesday: 11:00am - 9:00pm

Wednesday: 11:00am - 9:00pm

Thursday: 11:00am - 9:00pm

Friday: 11:00am - 10:00pm

Saturday: 11:00am - 10:00pm

Sunday: 12:00pm - 9:00pm

(Hours of Service May Vary)
Pour Of Olivaylle Estate Grown

extra virgin olive nectar, gold medal winner, victoria, australia

Soup Of The Night

topped with house made croutons and always vegetarian

Plate Of White Italian Anchovies

Small Dish Of specialy House Marinated Mixed Olives Or Feta Stuffed Olives

Artisan Cheese And Charcuterie Plate

house marinated specialty olives, turkish apricots, marcona almonds, two cheese selections of the day, charcuterie, cornichons and slices of toasted labrea bakery baguette and something extra

Battle Creek Garden Mixed Greens

watercress, cucumbers, radishes, and cherry tomatoes with a 15 year-aged sherry used in our house made vinaigrette. add co haystack farm''s goat cheese, wisconsin buttermilk blue or vikos greek feta cheese


sliced peppadew, artichoke hearts & wi crave brothers farmstead mozzarella all drizzled with basil oil, served with cowgirl creamery flatbread crackers

Pink Lady Apples

mixed greens, organic valley blue cheese crumbles and candied pecans

Romaine Hearts Tossed

with house made croutons, house made anchovy dressing & grated fiore campo, sardinian sheep''s cheese (white italian anchovies optional at no charge)

Corn Exchange Steak

pan roasted, with choice of a fresh mushroom cream sauce, slice of house made sundried tomato roasted christopher ranch garlic compound butter, or a wedge of oregon crater lake blue cheese, served with oven roasted pomme frites and seasonal vegetables. two choices add 3.00

Oaxaca Quail

quail, coated in a cracked multi peppercorn-corriander olive rub. pan seared and placed on a bed of white quinoa, english peas, house made preserved kumquats and meyer lemons with a tamarind vinaigrette. topped with a seasonal chutney and seasonal vegetables

Wild Alaskan Sockeye Salmon

pan seared. topped with a house made warm red onion-zinfandel-zante currant jam. served with oven roasted pomme frites and seasonal vegetables

Buffalo Bolognese

local 777 ranch ground buffalo, slow-simmered with carrots, shallots, celery, fire roasted muir tomatoes and dried porcini mushrooms. finished with a touch of cream and tossed with our house made pasta of the day. finished with organic parmesan reggiano from la villa italy. served with a side of seasonal vegetables

Chicken Bistro

paillard of chicken, floured, egg battered and finished with panko breadcrumbs. pan sauteed till golden brown, finished with a farm fresh basted egg/over easy and organico la villa, italy parmesan reggiano. served with oven roasted pomme frites and seasonal vegetables

Thai Vegan Curry

a broth base of shallots, garlic, fresh ginger, lemon grass, basil, thai chili''s and coconut milk. simmered with seasonal vegetables. finished with fried tofu, fresh bean sprouts and cilantro

Side Of Seasonal Vegetables

Oven Roasted Potatoes

frites finished with fleur de sel and served with a side of smoked chipotle mayo

Side Of Chipotle Mayo

Flourless Chocolate Torte

made with callebaut (53% cacao) bittersweet chocolate, topped with fresh raspberries and creme chantilly


talenti tahitian vanilla gelato, shot of espresso and housemade biscotti

Classic Creme Brulee

made with organic vanilla beans, finished with a caramelized sugar crust and topped with seasonal fruit

Pot De Creme

Gateau Basque

buttery short crust filled with french cherry jam


pate choux filled with three different organic ice creams or gelato''s, all drizzled with a warm valrhona chocolate sauce

Nutmeg Cake

with a dried cranberry, zante currant, d''anjou pear and black pepper compote with creme chantilly


Custom Item

Add Item

Disclaimer: Prices and availability are subject to change

0
© 2021 BringMeThat, Inc