By Executive Chef Ramon Cuffie
Dinner Hours
- Thurs: Special Thursday dinner series only, dates vary, call for details
- Fri – Sat: 6:30 – 9PM
Reservations
Reservations, while not required, are greatly appreciated. Please call ahead if you have a party of 6 or more so we may prepare a larger seating area. Please call 314-534-1699 for reservations.
About Our Dinner Menu
Menu items change each week and are based on the seasonal availability of ingredients. Some of the items from our lunch menu may also appear as small plates on the dinner menu, such as the goat cheese plate, chicken bruschetta, and chicken confit.
Price Ranges
Small plates generally range in price between $8-15 and large plates range from $18-28.
Special Requests/Dietary Restrictions
As we make everything fresh and we only serve dinner on the weekends, our dinner menu usually contains no more than 10 items. We will gladly accommodate vegetarian and vegan diners upon request. Please give at least 2 days’ notice if you plan to bring in a diner with special needs, giving us the opportunity to select special ingredients and assure that your guest’s dining experience is as rich as yours.
Wine Menu and Corkage
We have teamed up with a few of the city’s finest wine purveyors to produce a stunning wine list that can satisfy a wide range of tastes. For those diners who wish to bring their own special bottle to enjoy with our cuisine, we reserve the right to charge a corkage fee of $20 per bottle.
Sample Menu Items:
**The following menu items are for illustrative purposes only and we cannot guarantee the availability of any particular dinner menu item. If you have dietary restrictions, please call to find out what will be on the menu on a given weekend. Menu may not be announced until 6PM on the day of service.**
Smoked Trout with crème fraȋche, a pickled cucumber salad, radish sprouts, and baguette slices.
Braised lamb shank with sautéed baby spinach and saffron risotto.
Roasted chicken breast with mustard cream sauce, mashed potatoes, and French green beans.
Seared yellow fin tuna with a fresh fennel and cannellini bean salad.
Seared beef tenderloin with red wine reduction, mashed potatoes, and asparagus.
Seared sea scallops with fresh strawberry risotto.
Penne pasta with slow-cooked veal Bolognese.
Roasted pork loin with house-made green tomato preserves, roasted potatoes, and sautéed patty pan squash.