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DBE AIRPORT
Located at the end of Concourse C

BAR SNACKS

ASK YOUR SERVER FOR TODAY’S SELECTION

SHARED PLATES

ARTICHOKE SPINACH DIP 12

w/mozzarella, cream cheese, parmesan, sour cream, cayenne dusted baguette

FRIED PICKLES 8

w/chipotle ranch

FRISIAN FARMS GOUDA CHEESE CURDS 13

w/Back Pocket Slingshot dark lager ketchup
Locally Sourced. When they’re out, we’re out.

GRILLED CHICKEN WINGS 17

Mill dusted, honey bbq or chipotle lime served with your choice of house made ranch or bleu cheese

BREW CHEESE NACHOS 15

Corn chips, cheddar-chipotle cheese sauce, pico de gallo, jalapeno, Firetrucker brewing ale soaked black beans, sour cream and fresh, tomato salsa
+ guacamole 3 | + ground chorizo 3 | + beer brined chicken 3

FRESH FRIED TORTILLA CHIPS

Basket of warm corn tortilla chips and your choice of:
Garlic-Fresh Tomato Salsa - 7
Chipotle-Cheddar Queso or House-made Guacamole - 8

SALADS

CAESAR 10

w/romaine, parmesan, herbed croutons

MIDWESTERN COBB SALAD 15

w/romaine & iceberg blend, tomatoes, roasted corn, red onion, peppered bacon, avocado, Maytag blue cheese, roasted turkey, deviled egg, choice of dressing

RUSTIC GARDEN 15

w/cucumber, tomato, red onion, Portobello and shiitake mushrooms, radish, cauliflower, broccoli, cheddar cheese and sunflower seeds topped with house-made Goldfinch cider mustard vinaigrette over a bed of red and green lettuces

ADD TO YOUR SALAD

FRESH MADE
DAILY SOUPS

2 DAILY CHOICES, ASK YOUR
SERVER FOR TODAY’S SELECTIONS

CUP 4 | BOWL 8

SANDWICHES

Served with fresh-hand-cut-lightly-salted fries.
Substitute today’s vegetable +1 or asparagus +2. Start with a cup of soup +4

FRIED EGG AND BACON SANDWICH 12

Two eggs, bacon, white cheddar, arugula and Sriracha mayo on toasted marble rye

RACHEL 13

Roasted turkey w/swiss cheese, cranberry-coleslaw and thousand island on grilled rye

POLLO 15

Seasoned chicken breast with pepper-jack cheese, cucumber-red-onion relish and cilantro-chipotle mayo

IOWAN 14.5

Buttermilk marinated pork tenderloin topped w/maple glazed ham, white cheddar and grain dijonnaise

ROASTED PORTABELLA CUBAN 13.5

*Vegetarian* w/tomato, pickled red onion, arugula, Swiss cheese, cilantro mayo, ciabatta roll
add bacon +2

BURGERS

USDA Choice ground sirloin, chuck and brisket hand-pattied burgers. We bake our buns fres all day in our bakery. Toppings are fresh, sauces are made on-site, and served with fresh-hand-cut-lightly-salted fries.
Start with a cup of soup +4

PORTERMILL BURGER 15

w/bacon-onion jam, REAL American cheese, Mill Sauce

JUICY LUCY 14

Beef patty stuffed and topped w/REAL American cheese w/fried or raw onion

BACON BLUE BURGER 16.5

w/Maytag blue cheese, crispy bacon, lettuce, tomato, roast onion jam

BYOB (Build Your Own Burger) 13

Toppings on request:
lettuce, tomato, red onion, sautéed onion

ENTREES

Start with a dinner salad or a cup of soup +4

CONFLUENCE IPA CHICKEN BREAST 16

Brined with herbs and chipotle, grilled and topped with mustard maple cream sauce. Served with roasted Yukon potatoes and seasonal vegetable.

SALMON 20

Black pepper-crusted and served with roasted Yukon potatoes, garlic-fennel butter, and seasonal vegetable.

MEATLOAF 16

Ground beef, ground pork and bacon meatloaf w/spicy house made ketchup and buttermilk mashed potatoes.

ALFREDO PASTA 12

Broccoli, peas, roasted red peppers and mushrooms over fettucine with a side of garlic toast.
chicken +4 | shrimp +5 | steak or salmon +6

STIR FRY 16

Beef tenderloin, broccoli, cremini mushrooms, sliced carrots and red peppers over white rice with sesame seeds.

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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