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| Download our menu & award winning wine list |
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make your reservation.
call. 636/532.7684 fax. 636/532.0561
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Appetizers
Tartare: Traditionally Prepared with USDA Prime Beef Tenderloin and Fresh Farmer's Egg
15
Jumbo Lump Crab Andouille Sausage Cakes with Chipotle Chili Aioli
and Black Bean Salad
14
Cured Wild "Copper River" Sockeye Salmon Gravlax Style on Sweet Corn Pancakes
and Crave Brothers Mascarpone (Cow, Wisconsin)
14
Confit'd Duroc Pork Belly on Braised Local Greens with Candied Local Gooseberries
and Kalamata Olives
13
Roasted Muscovy Duck Confit with a Local Cherry Toasted Almond Bittersweet Chocolate Sauce
13
Maiale Tonnato: Herb Cured Olive Oil Poached Duroc Pork Tenderloin
with a Lemon Yellowfin Tuna Sauce and House Made Flatbread Crackers
12
Crispy Fried Chicken Wings with Chef Lou's Seasoning Blend, Dipping Sauces and Celery
11
Hickory Smoked Peppered Slab Bacon on a Yukon Gold Potato Pancake
with House Made Pear Chutney and Fresh Chives
10
Irish Chips with Salemville Bleu Dip or House Made Salsa
9
Platters to Share
House Made Charcuterie:
Merguez Lamb Sausage, Pork Chanterelle Mushroom Terrine,
Confit'd Duroc Hog Belly, Tasso Ham and Thomas Hoe Stevenson Stilton (Cow, England)
with House Made Chutney, Atomic Mustard, Olives and Cornichons
20
House Smoked Seafood Sampler:
Vermont Maple Glazed Jumbo Shrimp,
Viking Village Sea Scallops, Troutdale Farm Missouri Trout and Irish Salmon
with Traditional Garnishes and House Made Guinness Rye
20
Chef Lou's Cheese Presentation Featuring a Selection of Artisanal and Domestic Farmstead Cheeses:
A Daily Selection of Four presented by server with House Made Quince Butter,
Imported Olives, House Made Spiced Nuts, Seasonal Fruit and Warm Baguette
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16806 Chesterfield Airport Road, Chesterfield, MO 63005 |
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