The Press House opens this week in Collinsville. Check out the menu
Great news for the Collinsville crowd. The Press House at Old Herald opens this week, and under the ownership of Jennifer James, the new restaurant will offer slightly elevated eats.
James says she’s on target to open the doors at 11 a.m. Thursday.
In July, Old Herald Brewery & Distillery owner Derik Reiser said James will take the place “back to where Old Herald started food-wise.”
Having seen the new menu, I’m inclined to agree. So make your plans for lunch and dinner this week and choose from these dishes.
Starters:
- Crispy Bone-In Wings: Tossed in your choice of house-made Buffalo, smoky BBQ or garlic parm sauce. Served with ranch;
- Pretzels & Cheese: Golden-baked pretzel served with creamy house beer cheese and tangy stone-ground mustard;
- Barrel Bites: White cheddar garlic cheese curds served with choice of ranch or house spicy ranch sauce;
- Chips and Elote Dip: Dip inspired by Mexican street corn – roasted corn, cotija cheese, lime and chili spices blended into a creamy base. Served with crispy tortilla chips;
- Loaded Nachos: Crisp tortilla chips with melted cheese, pulled chicken, pico de gallo, jalapeños and lime crema;
- Toasted Ravioli: House recipe with ground beef, fresh veggies and cheese wrapped in pasts, breaded and fried to a golden crisp. Served with signature marinara.
Salads:
- House Salad: Thousand Island with romaine, tomato, red onion, mozzarella, bacon and garlic croutons;
- Fruit Vinaigrette: Light, refreshing fruit vinaigrette, seasonal fruit, arugula, almonds and goat cheese;
- Caesar Salad: rich, garlicky Caesar with red onion, parmesan, lemon and garlic croutons. Chicken add-on.
Burgers:
(all served with house fries and pickle spear)
- The Old Herald Burger: Juicy beef patty topped with classic American cheese, crisp lettuce, tomato, pickles and garlic aioli on a toasted bun;
- Chef’s Choice: A bold twist with creamy white American cheese, arugula, raw red onion, garlic aioli on a toasted bun;
- The Press House Burger: Double the cheese – American and white American – topped with smoky BBQ sauce, thick-cut bacon and sweet grilled onions for the ultimate comfort burger.
When I received the menu via email, the message included that the burgers are all made with a “premium blend of brisket and sirloin, giving them an incredibly rich, juicy flavor and a tender texture you won’t get from standard ground beef.”
Fish:
- Fish & Chips: Crispy beer-battered fish served with golden fries, garlic aioli or house-made tartar sauce and a lemon wedge;
- Fried Fish Sandwich: Crispy fried cod fillet topped with tangy house slaw and a drizzle of hot sauce on a toasted bun. Served with house fries and a pickle spear.
Flatbreads:
- The Italian: Marinara sauce, shredded mozzarella, fresh mozzarella, garlic, pepperoni and basil;
- Western: BBQ sauce, shredded cheddar, chicken, bacon, white onion, lime crema and parsley;
- Buffalo Chicken: Buffalo sauce, shredded mozzarella, chicken, bacon, drizzled with house ranch and topped with parsley;
- Chef’s Choice: Lemon oil, tomato, fresh mozzarella, salmon slices, drizzle of balsamic glaze and topped with basil;
- Cantina Style: Sour cream, shredded cheddar, shredded mozzarella, chicken, pico de gallo, drizzle of lime crema and topped with cilantro.
Chicken:
- Grilled Chicken Sandwich: Grilled chicken breast topped with cheddar cheese, lettuce, tomato, onion, pickle and garlic aioli. Served with house fries and pickle spear.
Entrées:
- Grilled Zucchini & Squash Pilaf Bowl (vegetarian): Seared zucchini and yellow squash over a warm bed of buttery pilaf rice garnished with fresh parsley, a fried egg and a lemon butter caper sauce;
- Garlic & Herb Chicken with Onion Gravy: Tender seared leg quarter seasoned with garlic and herbs, smothered in caramelized onions and savory pan gravy. Served with potato mash;
- 14-oz. Bone in Pork Chop: Grilled 14-oz pork shop served with choice of salad and potato mash;
- Pan Seared Salmon: Garlic and pesto couscous with cherry tomatoes topped with lemon oil and fresh basil;
- Pan Seared Barramundi: Served with a lemon caper butter sauce laid on a bed of pilaf rice with a fresh arugula salad;
- Pan Seared Scallops: Pan seared scallops in clarified butter accompanied by a silky carrot purée infused with the warm, rich notes of bourbon.
Steak:
Your choice of the chef’s hand-selected certified prime angus steak expertly grilled to your preference and served with a fresh salad and creamy potato mash.
- Denver Cut (10 oz.)
- New York Strip (12 oz.)
- Prime Filet (8 oz.)
Sides:
- House Fries
- Garlic Parmesan Fries
- Mashed Potatoes
- Roasted Corn
- Asparagus
- Vegetable Medley
- Housemade Coleslaw
- Brussel Sprouts
- Crimson Glazed Brussel Sprouts: Crispy Brussels sprouts drizzled with a rich red wine reduction, topped with candied walnuts and smoky bacon.
In addition to The Press House’s fantastic new food menu, Old Herald’s beer and Ardent spirits, domestic and imported beer, wine and liquor will be available.
The Press House is located at 113 E. Clay St. in Collinsville. Starting Aug. 14, hours of operation will be 11 a.m. to 9 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday-Saturday and 11 a.m. to 7:30 p.m. Sunday.
For more information and updates, call 618-855-8027 or visit the restaurant’s Facebook page.
