Menus
Order Delivery from Wheat Penny
- Appetizers
- Salads
- Eat your Vegetables
- Sandwiches
- Pasta and More
- Plate Dinners
- Pizza Menu
- Fall Specials
- Desserts
- Carry Out Cocktails
- Housemade Mocktails
- Housemade Sodas
- Spritzers
- Draft List
- Family Pack Carryout Meals
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Ya gotta try ‘em! Crispy rice coating served with yogurt sauce and/or our marinara sauce
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Grilled bread with sauteed Rapini and Smoked Provolone
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Extra Virgin Olive Oil, Pecorino and Parmesan Cheese
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Tender beef and pork meatballs on cheesy polenta with red wine sauce, served with warm focaccia bread
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with a light tomato sauce and Pecorino and Parmesan Cheese
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Housemade mozzarella served with thin sliced imported Italian mortadella, roasted red sweet peppers, capers, caper berries, and a drizzle of parsley-basil extra virgin olive oil. We can substitute our garlic braised mushrooms for the cured pork mortadella if you prefer.
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Cherry tomatoes, cubes of provolone, a lively roasted garlic dressing, and a scattering of sliced pepperoni blasted in the oven till it’s cupped and crispy, all piled on a slab of chilled iceberg.
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Shaved Parmesan, orange zest, smoked salt, housemade lemon oil
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A classic favorite done in Wheat Penny fashion. This salad packs a punch with an umami, anchovy forward Cesar dressing, white anchovies, and our housemade Pimente d'Espelette croutons, topped with a jammy, soft boiled egg.
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Thin ribbons of Lacinato kale are dressed with a lemony vinaigrette spiked with roasted garlic, Parmesan and Romano cheeses and toasted chile flakes, then plated and topped with a tangle of pickled radish and carrot, avocado, and a shower of olive oil-toasted breadcrumbs.
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Charred Broccolini topped with grilled Castelvetrano and Beldi olives, lemon oil, garlic bits, toasted focaccia breadcrumbs, and a light shower of freshly grated Bottarga.
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I stole these from Girl and The Goat in Chicago. They are savory, juicy, and hit all the right umami notes.
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Our version of San Francisco’s famed Greens Restaurant’s dish featuring Patchwork Garden Acorn Squash, imported Fontina cheese and a light tomato sauce. Served hot and bubbly with a shower of fresh herbs.
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Fresh sauteed garlic spinach, housemade mornay sauce, and parmesan gratineed to bubbly goodness in the pizza oven.
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A thick center-cut slice of cauliflower is poached in aromatic broth, then cooked to a deep, burnished brown on the flat top with a dusting of porcini rub until it browns up like a steak! Garnished with a rough-chopped salsa-ish sauce of capers, garlic, fresh mint, fresh oregano, and good olive oil. This is our new take on one of our favorite dishes.
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On the menu since day one! Superior-quality, all-natural chicken thighs are boned out, seasoned and cooked juicy and crispy under a brick. Served with a drizzle of housemade roasty-rich gravy.
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This 12 oz. beauty is rubbed with a housemade spice mix of dried porcini mushrooms, coarse salt, crushed black pepper and Spanish paprika, grilled to charred and juicy.
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This wild caught Chilean Sea Bass from Australian waters is a buttery fish with extraordinary taste and firm, yet flaky texture that lends itself to a simple preparation like beurre blanc. It is certified sustainable by the Marine Stewardship Council, as well as rated 'Best Choice' by the Monterey Bay Aquarium 'Sea Watch' program. We are so excited to add this to our menu!
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We smoke this beautiful brisket over hickory wood for eight hours, then wrapped in butcher paper to hold in the juices, and then smoked for another four hours. Served with a trio of housemade BBQ Sauces
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Treat yourself to the intensified flavor of this 30-day dry-aged prime beef steak. The steaks are wet-aged 30 days, then racked to dry, and the magic begins. The meat becomes beefier and the fat more flavorful. The texture becomes silky and tender. The rib bone is split, and accounts for about ¾ ounce of the 12 oz. weight. Seasoned with kosher salt and fresh ground black pepper, grilled to your liking, then finished with a schmear of house-made porcini mushroom butter and a drizzle of white truffle oil. We send it out to you plated with two giant, crispy onion rings and your choice of two sides
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A classic favorite done in Wheat Penny fashion. This salad packs a punch with an umami, anchovy forward Cesar dressing, white anchovies, and our housemade Pimente d'Espelette croutons, topped with a jammy, soft boiled egg.
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This sustainably farmed Antarctic salmon from Sixty-South is juicy on the inside, and golden-crispy on the outside. Chef Robert’s fall preparation highlights local Patchwork Gardens beautiful sweet butternut squash and a variety of root vegetables. Served with your choice of one (1) side. We cook our salmon to medium temperature by default, please let us know if you would like it cooked differently.
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A tender, Iowa heritage breed bone-in chop is brined and grilled to your liking. We pair this beautiful pork with Chef Robert’s white cabbage braised with Nueske’s bacon, apples and housemade grainy mustard. This is a perfect dish for our seasonal colder weather. Served with your choice of two (2) sides.