2144 E Republic Rd, Suite B 101
Springfield MO 65804

Call for questions: 417-799-9388


Executive Chef/Owner Daniel Ernce
Progress, Springfield, MO

General Manager/Beverage Director and Owner Cassidy Rollins
Progress, Springfield, MO

Sous Chef Tim Cook
Progress, Springfield, MO

Pastry Chef Kyle Davis
Progress, Springfield, MO

What started as a pop-up blossomed into an established restaurant for modern hospitality and innovative cooking. Helmed by chef Daniel Ernce, whose globetrotting experiences inform the elegant menu, and in partnership with Beverage Director and seasoned industry pro Cassidy Rollins, Progress leads Springfield’s changing restaurant landscape. Join our hosts for a lively and illuminating four-course tasting menu with exceptional wines.

Friends of James Beard Benefits support the James Beard Foundation’s Open for Good initiatives, providing critical resources to help independent restaurants build the capacity to come back stronger, more equitable, more sustainable, and more resilient.


Amuse > English Pea Bavarois with Mountain Springs Smoked Trout Roe 
Allergens: Dairy 

Bread > Neighbor's Mill Spent Grain Beer Bread with Cultured Butter 
Allergens: Dairy and Gluten

Hamachi Crudo with Blood Orange-Hibiscus Granita, Compressed Fennel, Pine Nut, Black Sesame, and Thai Basil 
Allergens: Tree Nut 

Urban Roots Farm Carrots with Espresso Oil, Cocoa Nib-Hazelnut Crumble, Terrell Creek Chevre, and Coffee Shoyu 
Allergens: Dairy, Gluten, and Tree Nut

Newman Farm Pork Chop with Koji Beurre Blanc, Herbs, and Grilled Greens, served with Benton's Smoky Mountain Country Ham Croquette 
Allergens: Dairy and Gluten

Pre-Dessert > Yuzu Bonbon 
Allergens: Dairy 

Milk and Honey with Milk Jam, Honey Semifreddo, Almond 
Allergens: Gluten, Dairy, and Tree Nut

Petit Fours: Askinosie Peppermint Dark Chocolate 
Allergens: Dairy

Related Info