Menu

appetizers

confit of sweetbreads
confit of sweetbreads with a warm potato salad, spinach and a port reduction

lobster turnovers
lobster, spinach, and an herbed cream cheese sauce, baked in a phyllo with a roasted tomato brandy sauce.

ham & egg
crispy poached egg with sautéed Swiss chard, brioche
and proscuitto in a sage pan gravy.

veal dumplings
chinese style pot stickers with roasted veal, corn, spinach, ginger, and asian spices; seared and steamed and served with a chinese salsa.

honey mustard shrimp
bacon wrapped shrimp with a honey mustard sauce.

oyster poorboys
flash fried oysters served on brioche toast points with tomato confit, arugula, and truffle aioli.

crab corn cake
jumbo lump crab meat with corn roasted peppers, onions, and cajun spices; seared and served with a jalapeno cream sauce.

blue cheese tarts
puff pastries stuffed with blue cheese and topped with pesto and walnuts.

stuffed mushrooms
mushrooms stuffed with shrimp and crabmeat topped with sauce mornay, baked and topped with parmesan and mozzarella cheese.

escargot
escargot sautéed garlic butter, shallots, tomatoes, finished in a white wine cream sauce and served in a puffed pastry.

entrées

steak au poivre
a filet topped with crushed black and green peppercorns and finished with a mustard cognac sauce.

tuscan sea bass
lightly crusted with sun dried tomatoes and finished with a mediterranean, fennel and tomato relish.

filet béarnaise
prime cut tender filet stuffed with lobster and langostino and covered with   a béarnaise sauce.

kumquat and BBQ glazed quail
grilled bob white quail with kumquat BBQ glaze, faro, wilted mustard greens and swiss chard.

halibut lyonnaise
potato encrusted halibut on a bed of maque choux with ravigote and a cracked mustard vinaigrette.

roasted buttermilk chicken
pan roasted organic Amish chicken with smothered greens, crispy fingerling potatoes, buttermilk biscuit,  and a red eye gravy

stuffed missouri trout
missouri rainbow trout stuffed with swiss chard, tomato confit, and pine nuts.  served with a ragout of spring vegetables, sunchoke puree in an olive oil emulsion.

lamb chops
grilled lamb chops with an asian apricot glaze.

apple wood smoked duck
apple wood smoked duck breast and confit of leg with fricassee of wild mushrooms, potato gnocchi                in a pomegranate duck reduction

steak wasabi
a filet encrusted with japanese horseradish and pan seared served with tempura vegetables and an oriental shitake sauce.

caramelized sea scallops
served with creamed spinach, lardoons, spoonbread and a ham hock jus.

whiskey steak
grilled strip with charred rapini, crispy onions, au gratin potatoes and           a jack daniels sauce.

braised short ribs
with celery root puree, fricassee of black trumpet mushrooms, crispy salsify, in a natural braising reduction.

bacon & sage pork tenderloin
roasted bacon and sage pork tenderloin with apple butter grits, pickled fennel and a natural pork reduction.