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The Hotel's Kitchen & Bar Menus

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The Hotel's Kitchen & Bar Menus

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Beschreibung

At The Last Kitchen, we’ve created a culinary experience that harmonizes with our story — a true St. Louis experience. Missouri is a melting pot of some of the greatest cuisine throughout the United States. The Last Kitchen merges decadent flavors and hearty bites with local spirits — spanning the Mississippi and beyond to create a one-of-a-kind dining experience.

Transkript

  1. 1. S E R V I N G U P L O C A L A N D R E G I O N A L G O O D N E S S H O U R S O F O P E R AT I O N Open Daily: 6:30am – 12:00am Friday thru Saturday: Bar open until 2:00am Late Night Happy Hour: 10:00pm – 12:00am Offering martini cocktails with The Last Rye Whiskey and Two Step Gin and limited local beer offerings
  2. 2. BREAKFAST S H O E M A K E R S B R E A K FA S T . . . . . . 1150 kitchen-made breakfast sausage, baked beans with lardons, roasted cherry tomato, grilled sourdough, one over easy duck egg B E E F C H E E K H A S H ����������������� 120 0 braised beef cheek, soft boiled egg, house tots, sautéed onion and jalapeño, hollandaise B R E A K FA S T TA C O ������������������� 110 0 olive oil tortilla, chorizo, scrambled egg, tomato relish, jalapeño crème fraiche, cilantro 3 14 S L I N G E R . . . . . . . . . . . . . . . . . . . . . . . . . . 120 0 allbeefpatty,housechili,overeasyegg,Wisconsin cheese curds, tots, green onion T H E L A S T B . E . L .T. ������������������� 110 0 thick-cut kitchen bacon, arugula, fried green tomato, basil aioli, over easy egg, brioche toast L O C A L F A V O R I T E B R E A K FA S T S A U S A G E �������������� 50 0 XLbreakfastporksausagelink,STiL630bourbon infused maple syrup T W O E G G S YO U R WAY �������������� 350 Buttonwood farm fresh eggs E X T R A! E X T R A! T H E L A S T S TA C K 1050 Heritage flour pancakes with candied walnuts, honey butter, STiL 630 bourbon infused maple syrup, and your choice of blueberries or Askinosie dark chocolate chips B R IG H T A N D L IG H T W / C H I C K E N.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 5 W / S A L M O N.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 5 W / W H I T E A N C H O V Y �������������������������� + 4 W / W H I T E F I S H.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 6 W / AV O C A D O.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +2 E N J O Y P O W E R F U L S A L A D A D D - O N S B A N N E R R O A D PA R FA I T ������������ 750 Banner Road Granola, seasonal berries, plain yogurt, raw honey O AT M E A L.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 0 steel cut oats, dried berries, raw honey G R AV L A X AV O C A D O T O A S T . . . . . . 1150 cured salmon, everything seasoning, whipped avocado spread, capers B R E A K FA S T S A L A D.. . . . . . . . . . . . . . . . . 120 0 arugula, shaved parmesan, poached egg, pistachios, crouton, citrus vinaigrette H E A R T Y S TA R T S E N J OY O U R Q UA L I T Y I N G R E D I E N TS C O M I N G F RO M : S U N R I S E M I L L , B U T TO N W O O D FA R M S , C O M PA N I O N B R E A D , S U C H A N D S U C H FA R M S , B O H L E N FA M I LY FA R M S , B A N N E R ROA D G R A N O L A , A N D C L E M E N T I N E ’ S N AU G H T Y & N I C E C R E A M E RY A P P R O V E D : AVA I L A B L E 7:00am – 3:00pm B R E A K FA S T C L A S S IC S M U S T- G O O M E L E T ������������������ 120 0 seasonal vegetable variety B I S C U I T S A N D G R AV Y ��������������� 80 0 kitchen-made sausage gravy. Vegetarian? Try our foraged mushroom gravy + 5 B R E A K FA S T S A N D W I C H ����������� 110 0 ham, egg, cheese, chipotle aioli B R E A K FA S T P O TAT O E S . . . . . . . . . . . . . . 50 0 crispy fingerling potatoes F R U I T S A L A D . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 pink grapefruit, oranges, blueberries, fuji apples S O U R D O U G H T O A S T ���������������� 20 0 sourdough, raw honey butter G R I T S .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 0 creamy buttermilk, organic grits S E A S O N A L PA S T R I E S .. . . . 4E A /12BA SK T assortment daily pastries, cherry jam, honey butter F R E S H B U T C H E R E D K I T C H E N B A C O N .. . . . . . . . . . . . . . . . . . . . 350 cut to order. Tell your server how ya’ like it!
  3. 3. SW EE T & SPICY CHICK EN N ’ WA FFL ES.. . . . . 1150 semolina waffles, fried chicken, chipotle hollandaise, honey butter, STiL 630 bourbon infused maple syrup B R E A K FA S T M E AT L O A F . . . . . . . . . . . . . . . . . . . . . . . . . 120 0 bacon-wrapped meatloaf glazed with smoked tomato sauce, peppers, onions, over easy duck egg E LV I S P R E S L E Y WA F F L E . . . . . . . . . . . . . . . . . . . . . 1150 semolina waffle, fresh sliced banana, homemade peanut butter, house bacon lardons, one scoop Clementine’s vanilla ice cream L O A D E D H A S H B R O W N S . . . . . . . . . . . . . . . . . . . . . . 100 0 kitchen-made chorizo, tots, soft cooked duck egg, jalapeño, red onion, tomato, cilantro, cheese sauce BUTCHER BACON EGGS BENEDICT................. 130 0 poached egg, english muffin, arugula, The Last Pantry Born, Raised and Barrel-Aged hot sauce hollandaise V E G A N B R E A K FA S T B U R R I T O.. . . . . . . . . . . . . . 1150 olive oil tortilla, green tomato salsa, Old Vienna spiced tofu, spinach, sautéed peppers and onion, pesto S H R I M P N ’ G R I T S.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 0 Aztec Blue Heirloom grits, Louisiana white shrimp, sautéed peppers, onions, chili vinegar. Substitute kitchen-made andouille or white fish +2. S T E A K & E G G S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 0 hanger steak, two duck eggs made your way, breakfast potatoes, hollandaise Saturdays and Sundays 11:00am – 3:00pm B O T T O M L E S S M I M O S A S $ 2 0/ P E R S O N R E D S N A P P E R S , B L O O D I E S , B E L L I N I ’ S $1 0
  4. 4. S O U P O F T H E D AY � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 70 0 regional and seasonal selection T H E L A S T C H I L I � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 80 0 braised beef tip, tots, Wisconsin cheese curd, green onion B E E T S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 120 0 roasted, pickled and shaved beets, goat cheese, pistachio, arugula, balsamic reduction S P I N A C H S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 120 0 pickled onion, dried cherry, goat cheese, toasted walnut, white balsamic vinaigrette C H E F ’ S P L A T E S A S K Y O U R S E R V E R A B O U T D A I L Y S P E C I A L S A N D O F F E R I N G S AT THE LAST KITCHEN WE WILL OFFER THE CHOICEST SELECTION OF IN HOUSE BUTCHERED MEATS. DAILY SELECTIONS OF FARMED BEEF, PORK, FOWL, FISH AND GAME WILL BE SHOWCASED IN OUR EXHIBITION COOLER. AVA I L A B L E 3:00pm – 12:00am W / C H I C K E N ����������������������������������������������������������������� + 5 W / S A L M O N ������������������������������������������������������������������ + 5 W / W H I T E A N C H O V Y ���������������������������������������������������� + 4 W / B A C O N �������������������������������������������������������������������� + 3 A D D T O Y O U R S A L A D S O U P A N D S A L A D S C A L L O P ............................................ 150 0 parsnip puree, Bohlen farms mushrooms, fish sauce B E E F TA R TA R E .................................... 160 0 quail egg yolk, pickled mustard seed, parsley oil T O N N AT O S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 140 0 shaved brussel’s sprouts, tuna mayo, over easy quail egg, garlic croutons, parmesan CHICKEN LIVER MOUSSE CROSTINI � � � � � � � � � 150 0 parsnip puree, Bohlen farms mushrooms, fish sauce S P R I N G B E A N M E D LY ............................ 80 0 herb vinaigrette, pistachio G R I L L E D A S PA R A G U S .......................... 100 0 lemon brown butter E A R LY H A R V E S T P O TAT O P U R E E � � � � � � � � � � 80 0 herb créme fresh F R I E D O K R A ........................................ 90 0 with pancetta R O A S T E D R A I N B O W C A R R O T S ............... 80 0 herb yogurt, concord grape reduction, sunflower W I L D B O A R R A G U > > > heritage pasta, asparagus, blistered green tomatoes > > > 180 0 A R R O W H E A D T U R K E Y L E G > > > wisconsin cherry glaze, fiddlehad ferns, early harvest potato puree > > > 120 0 D U C K B R E A S T > > > figs, orange glaze, potato pureé > > > 270 0 C A U L I F L O W E R S T E A K > > > roasted bell pepper, miso broth, flash-fried spinach, toasted pistachios, pesto > > > 190 0 R O A S T E D C H I C K E N B R E A S T > > > whipped parsnip, collard greens, chicken jus > > > 210 0 S I R L O I N > > > colcannon potatoes, roasted brussel’s sprouts, balsamic reduction > > > 280 0 P O R K S T E A K > > > blistered cherry tomato, foraged mushroom risotto, horseradish, pan sauce > > > 250 0 R A C K O F L A M B > > > herb crusted, dijon sauce, creamy polenta, sautéed spinach, sundried tomatoes > > > 300 0 S A L M O N > > > wild salmon, mustard cream sauce, fresh green beans, pearl onion > > > 210 0 M I S S O U R I T R O U T > > > tomato panzanella salad, breezeway pesto > > > MR KT D A I LY M A R K E T S I D E S > > > > > > > > > > > > > > > > > > > > > > > W E A R E TA K I N G F R E S H F R O M T H E F I E L D A N D FA R M A N D P U T T I N G I T O N T H E TA B L E W I T H E V Y ’ S L I M I T E D T I M E S E A S O N A L S I D E S > > > > > > > > > > > > > > > > > > > > > > > T H E L A S T B U T C H E R A P P E T I Z E R S Dinner Menu
  5. 5. B A K E D C R A B B I T E S � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $ M KT southeast louisiana blue crab, herb bread crumb G U L F S H R I M P C O C K TA I L � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $M KT green tomato cocktail sauce, The Pantry Born, Raised and Barrel-Aged hot sauce, lemon T H E L A S T PA N T R Y B U F FA L O U C H I C K E N B I T E S ............. 100 0 dark meat chicken, smoked then buttermilk fried, The Pantry BuffaLOU Hot Sauce, dill aioli S H O E S T R I N G F R I E S 50 0 fresh cut, battered, fried T E M P U R A F R I E D P I C K L E S 70 0 seasonal variety vegetables, dill aioli C H I P S A N D S A L S A 50 0 house pita chips, green tomato salsa Make it extra pimento cheese sauce +4 guacamole +3 L IG H T A N D F R E S H B A L L PA R K H O T D O G ..................................................... 90 0 xl kitchen-made hot dog, mostarda, smoked ketchup, giardiniera P O R TA B E L L A L E T T U C E W R A P ...................................... 120 0 garlic, roasted pepper, red onion, spinach, breezeway pesto C L A S S I C C H E E S E B U R G E R ......................................... 130 0 all beef patty, sharp cheddar, fresh tomato, onion, pickle, mustard, ketchup P O K E B O W L ................................................................ 130 0 blackened tuna, paddlefish caviar, avocado, cucumber, pea shoots, sesame seed, The Pantry Hot Head vinegar I S C A R I N G * * SELF CARE IS IMPORTANT. SHARE WITH YOURSELF IN MIND. H U N G R Y H I P P O S S P I N A C H S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0 pickled onion, dried cherry, goat cheese, toasted walnut, white balsamic vinaigrette P O W E R B O W L � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 110 0 grain salad, farro, organic black beans, The Pantry Giardiniera, arugula, pistachio, breezeway pesto, feta BITES O N T H E
  6. 6. Woohoo! darling... W I T H F E W S H O E S T R I N G F R I E S � � � � � � � � � � � � � � � � � � � � � � � � � � � � 50 0 with smoked ketchup C H I P S A N D S A L S A � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 50 0 kitchen-made chips, green tomato salsa. Add pimento cheese sauce +4 F R I E D PA N T R Y P I C K L E S � � � � � � � � � � � � � � � � � � � � � � � 70 0 variety of pickled vegetables, dill aioli C H E E S E & C R A C K E R S � � � � � � � � � � � � � � � � � � � � � � � � 110 0 heritage “everything” crackers, garden pepper jam, Merkt’s, pimento, aged parmesan T H E M V P S N A C K E R 90 0 A K A T H E M E A T V A L U E P L A T T E R Choose Two: andouille smoked fennel brat salsiccia Add another meat + 4.50 Comes with honey mustard and sauerkraut Game day? Make it a corndog! W I T H M A N Y TAT E R T O T H O T D I S H � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0 tots, braised beef, STL provel cheese sauce, green onion S E A S O N A L B R U S C H E T TA ...................... 80 0 grilled sourdough, foraged mushroom, blistered cherry tomato, whipped herb and garlic ricotta C H I C K E N C R A C K L I N ’ N A C H O S ............... 110 0 The Pantry BuffaLOU Hot Sauce, gorgonzola crumbles, celery, crème fraiche B O U D I N R AV I O L I � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0 pillow-sized toasted ravioli, pork and rice sausage, come back remoulade BAR MENU AVA I L A B L E 12:00am – 11:00pm D O N ’ T M A K E T H E S I L LY T H E M I S TA K E O F N O T F L I P P I N G T H I S M E N U O V E R T O S E E T H E O T H E R S I D E . > > > > > > > > > > > > > > > > > > > > > > > P L AT E S A N D S N A C K S M A D E T O E N J O Y W I T H F R I E N D S A N D FA M I LY. P U L L U P A C H A I R , S I T A N D E N J O Y W I T H A C O L D D R I N K A N D G O O D C O M P A N Y. B U T, O F C O U R S E , S O M E T I M E S T H E B E S T C O M P A N Y I S M E , M Y S E L F, A N D I . T H E L A S T PA N T R Y B U F FA L O U C H I C K E N B I T E S 100 0 dark meat, smoked then buttermilk fried, The Pantry BuffaLOU Hot Sauce, dill aioli T H E M U S T H A V E PA G E 1 / 2 C R O W D P L E A S E R

Beschreibung

At The Last Kitchen, we’ve created a culinary experience that harmonizes with our story — a true St. Louis experience. Missouri is a melting pot of some of the greatest cuisine throughout the United States. The Last Kitchen merges decadent flavors and hearty bites with local spirits — spanning the Mississippi and beyond to create a one-of-a-kind dining experience.

Transkript

  1. 1. S E R V I N G U P L O C A L A N D R E G I O N A L G O O D N E S S H O U R S O F O P E R AT I O N Open Daily: 6:30am – 12:00am Friday thru Saturday: Bar open until 2:00am Late Night Happy Hour: 10:00pm – 12:00am Offering martini cocktails with The Last Rye Whiskey and Two Step Gin and limited local beer offerings
  2. 2. BREAKFAST S H O E M A K E R S B R E A K FA S T . . . . . . 1150 kitchen-made breakfast sausage, baked beans with lardons, roasted cherry tomato, grilled sourdough, one over easy duck egg B E E F C H E E K H A S H ����������������� 120 0 braised beef cheek, soft boiled egg, house tots, sautéed onion and jalapeño, hollandaise B R E A K FA S T TA C O ������������������� 110 0 olive oil tortilla, chorizo, scrambled egg, tomato relish, jalapeño crème fraiche, cilantro 3 14 S L I N G E R . . . . . . . . . . . . . . . . . . . . . . . . . . 120 0 allbeefpatty,housechili,overeasyegg,Wisconsin cheese curds, tots, green onion T H E L A S T B . E . L .T. ������������������� 110 0 thick-cut kitchen bacon, arugula, fried green tomato, basil aioli, over easy egg, brioche toast L O C A L F A V O R I T E B R E A K FA S T S A U S A G E �������������� 50 0 XLbreakfastporksausagelink,STiL630bourbon infused maple syrup T W O E G G S YO U R WAY �������������� 350 Buttonwood farm fresh eggs E X T R A! E X T R A! T H E L A S T S TA C K 1050 Heritage flour pancakes with candied walnuts, honey butter, STiL 630 bourbon infused maple syrup, and your choice of blueberries or Askinosie dark chocolate chips B R IG H T A N D L IG H T W / C H I C K E N.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 5 W / S A L M O N.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 5 W / W H I T E A N C H O V Y �������������������������� + 4 W / W H I T E F I S H.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 6 W / AV O C A D O.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +2 E N J O Y P O W E R F U L S A L A D A D D - O N S B A N N E R R O A D PA R FA I T ������������ 750 Banner Road Granola, seasonal berries, plain yogurt, raw honey O AT M E A L.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 0 steel cut oats, dried berries, raw honey G R AV L A X AV O C A D O T O A S T . . . . . . 1150 cured salmon, everything seasoning, whipped avocado spread, capers B R E A K FA S T S A L A D.. . . . . . . . . . . . . . . . . 120 0 arugula, shaved parmesan, poached egg, pistachios, crouton, citrus vinaigrette H E A R T Y S TA R T S E N J OY O U R Q UA L I T Y I N G R E D I E N TS C O M I N G F RO M : S U N R I S E M I L L , B U T TO N W O O D FA R M S , C O M PA N I O N B R E A D , S U C H A N D S U C H FA R M S , B O H L E N FA M I LY FA R M S , B A N N E R ROA D G R A N O L A , A N D C L E M E N T I N E ’ S N AU G H T Y & N I C E C R E A M E RY A P P R O V E D : AVA I L A B L E 7:00am – 3:00pm B R E A K FA S T C L A S S IC S M U S T- G O O M E L E T ������������������ 120 0 seasonal vegetable variety B I S C U I T S A N D G R AV Y ��������������� 80 0 kitchen-made sausage gravy. Vegetarian? Try our foraged mushroom gravy + 5 B R E A K FA S T S A N D W I C H ����������� 110 0 ham, egg, cheese, chipotle aioli B R E A K FA S T P O TAT O E S . . . . . . . . . . . . . . 50 0 crispy fingerling potatoes F R U I T S A L A D . . . . . . . . . . . . . . . . . . . . . . . . . . . 450 pink grapefruit, oranges, blueberries, fuji apples S O U R D O U G H T O A S T ���������������� 20 0 sourdough, raw honey butter G R I T S .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 0 creamy buttermilk, organic grits S E A S O N A L PA S T R I E S .. . . . 4E A /12BA SK T assortment daily pastries, cherry jam, honey butter F R E S H B U T C H E R E D K I T C H E N B A C O N .. . . . . . . . . . . . . . . . . . . . 350 cut to order. Tell your server how ya’ like it!
  3. 3. SW EE T & SPICY CHICK EN N ’ WA FFL ES.. . . . . 1150 semolina waffles, fried chicken, chipotle hollandaise, honey butter, STiL 630 bourbon infused maple syrup B R E A K FA S T M E AT L O A F . . . . . . . . . . . . . . . . . . . . . . . . . 120 0 bacon-wrapped meatloaf glazed with smoked tomato sauce, peppers, onions, over easy duck egg E LV I S P R E S L E Y WA F F L E . . . . . . . . . . . . . . . . . . . . . 1150 semolina waffle, fresh sliced banana, homemade peanut butter, house bacon lardons, one scoop Clementine’s vanilla ice cream L O A D E D H A S H B R O W N S . . . . . . . . . . . . . . . . . . . . . . 100 0 kitchen-made chorizo, tots, soft cooked duck egg, jalapeño, red onion, tomato, cilantro, cheese sauce BUTCHER BACON EGGS BENEDICT................. 130 0 poached egg, english muffin, arugula, The Last Pantry Born, Raised and Barrel-Aged hot sauce hollandaise V E G A N B R E A K FA S T B U R R I T O.. . . . . . . . . . . . . . 1150 olive oil tortilla, green tomato salsa, Old Vienna spiced tofu, spinach, sautéed peppers and onion, pesto S H R I M P N ’ G R I T S.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 0 Aztec Blue Heirloom grits, Louisiana white shrimp, sautéed peppers, onions, chili vinegar. Substitute kitchen-made andouille or white fish +2. S T E A K & E G G S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 0 hanger steak, two duck eggs made your way, breakfast potatoes, hollandaise Saturdays and Sundays 11:00am – 3:00pm B O T T O M L E S S M I M O S A S $ 2 0/ P E R S O N R E D S N A P P E R S , B L O O D I E S , B E L L I N I ’ S $1 0
  4. 4. S O U P O F T H E D AY � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 70 0 regional and seasonal selection T H E L A S T C H I L I � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 80 0 braised beef tip, tots, Wisconsin cheese curd, green onion B E E T S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 120 0 roasted, pickled and shaved beets, goat cheese, pistachio, arugula, balsamic reduction S P I N A C H S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 120 0 pickled onion, dried cherry, goat cheese, toasted walnut, white balsamic vinaigrette C H E F ’ S P L A T E S A S K Y O U R S E R V E R A B O U T D A I L Y S P E C I A L S A N D O F F E R I N G S AT THE LAST KITCHEN WE WILL OFFER THE CHOICEST SELECTION OF IN HOUSE BUTCHERED MEATS. DAILY SELECTIONS OF FARMED BEEF, PORK, FOWL, FISH AND GAME WILL BE SHOWCASED IN OUR EXHIBITION COOLER. AVA I L A B L E 3:00pm – 12:00am W / C H I C K E N ����������������������������������������������������������������� + 5 W / S A L M O N ������������������������������������������������������������������ + 5 W / W H I T E A N C H O V Y ���������������������������������������������������� + 4 W / B A C O N �������������������������������������������������������������������� + 3 A D D T O Y O U R S A L A D S O U P A N D S A L A D S C A L L O P ............................................ 150 0 parsnip puree, Bohlen farms mushrooms, fish sauce B E E F TA R TA R E .................................... 160 0 quail egg yolk, pickled mustard seed, parsley oil T O N N AT O S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 140 0 shaved brussel’s sprouts, tuna mayo, over easy quail egg, garlic croutons, parmesan CHICKEN LIVER MOUSSE CROSTINI � � � � � � � � � 150 0 parsnip puree, Bohlen farms mushrooms, fish sauce S P R I N G B E A N M E D LY ............................ 80 0 herb vinaigrette, pistachio G R I L L E D A S PA R A G U S .......................... 100 0 lemon brown butter E A R LY H A R V E S T P O TAT O P U R E E � � � � � � � � � � 80 0 herb créme fresh F R I E D O K R A ........................................ 90 0 with pancetta R O A S T E D R A I N B O W C A R R O T S ............... 80 0 herb yogurt, concord grape reduction, sunflower W I L D B O A R R A G U > > > heritage pasta, asparagus, blistered green tomatoes > > > 180 0 A R R O W H E A D T U R K E Y L E G > > > wisconsin cherry glaze, fiddlehad ferns, early harvest potato puree > > > 120 0 D U C K B R E A S T > > > figs, orange glaze, potato pureé > > > 270 0 C A U L I F L O W E R S T E A K > > > roasted bell pepper, miso broth, flash-fried spinach, toasted pistachios, pesto > > > 190 0 R O A S T E D C H I C K E N B R E A S T > > > whipped parsnip, collard greens, chicken jus > > > 210 0 S I R L O I N > > > colcannon potatoes, roasted brussel’s sprouts, balsamic reduction > > > 280 0 P O R K S T E A K > > > blistered cherry tomato, foraged mushroom risotto, horseradish, pan sauce > > > 250 0 R A C K O F L A M B > > > herb crusted, dijon sauce, creamy polenta, sautéed spinach, sundried tomatoes > > > 300 0 S A L M O N > > > wild salmon, mustard cream sauce, fresh green beans, pearl onion > > > 210 0 M I S S O U R I T R O U T > > > tomato panzanella salad, breezeway pesto > > > MR KT D A I LY M A R K E T S I D E S > > > > > > > > > > > > > > > > > > > > > > > W E A R E TA K I N G F R E S H F R O M T H E F I E L D A N D FA R M A N D P U T T I N G I T O N T H E TA B L E W I T H E V Y ’ S L I M I T E D T I M E S E A S O N A L S I D E S > > > > > > > > > > > > > > > > > > > > > > > T H E L A S T B U T C H E R A P P E T I Z E R S Dinner Menu
  5. 5. B A K E D C R A B B I T E S � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $ M KT southeast louisiana blue crab, herb bread crumb G U L F S H R I M P C O C K TA I L � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $M KT green tomato cocktail sauce, The Pantry Born, Raised and Barrel-Aged hot sauce, lemon T H E L A S T PA N T R Y B U F FA L O U C H I C K E N B I T E S ............. 100 0 dark meat chicken, smoked then buttermilk fried, The Pantry BuffaLOU Hot Sauce, dill aioli S H O E S T R I N G F R I E S 50 0 fresh cut, battered, fried T E M P U R A F R I E D P I C K L E S 70 0 seasonal variety vegetables, dill aioli C H I P S A N D S A L S A 50 0 house pita chips, green tomato salsa Make it extra pimento cheese sauce +4 guacamole +3 L IG H T A N D F R E S H B A L L PA R K H O T D O G ..................................................... 90 0 xl kitchen-made hot dog, mostarda, smoked ketchup, giardiniera P O R TA B E L L A L E T T U C E W R A P ...................................... 120 0 garlic, roasted pepper, red onion, spinach, breezeway pesto C L A S S I C C H E E S E B U R G E R ......................................... 130 0 all beef patty, sharp cheddar, fresh tomato, onion, pickle, mustard, ketchup P O K E B O W L ................................................................ 130 0 blackened tuna, paddlefish caviar, avocado, cucumber, pea shoots, sesame seed, The Pantry Hot Head vinegar I S C A R I N G * * SELF CARE IS IMPORTANT. SHARE WITH YOURSELF IN MIND. H U N G R Y H I P P O S S P I N A C H S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0 pickled onion, dried cherry, goat cheese, toasted walnut, white balsamic vinaigrette P O W E R B O W L � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 110 0 grain salad, farro, organic black beans, The Pantry Giardiniera, arugula, pistachio, breezeway pesto, feta BITES O N T H E
  6. 6. Woohoo! darling... W I T H F E W S H O E S T R I N G F R I E S � � � � � � � � � � � � � � � � � � � � � � � � � � � � 50 0 with smoked ketchup C H I P S A N D S A L S A � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 50 0 kitchen-made chips, green tomato salsa. Add pimento cheese sauce +4 F R I E D PA N T R Y P I C K L E S � � � � � � � � � � � � � � � � � � � � � � � 70 0 variety of pickled vegetables, dill aioli C H E E S E & C R A C K E R S � � � � � � � � � � � � � � � � � � � � � � � � 110 0 heritage “everything” crackers, garden pepper jam, Merkt’s, pimento, aged parmesan T H E M V P S N A C K E R 90 0 A K A T H E M E A T V A L U E P L A T T E R Choose Two: andouille smoked fennel brat salsiccia Add another meat + 4.50 Comes with honey mustard and sauerkraut Game day? Make it a corndog! W I T H M A N Y TAT E R T O T H O T D I S H � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0 tots, braised beef, STL provel cheese sauce, green onion S E A S O N A L B R U S C H E T TA ...................... 80 0 grilled sourdough, foraged mushroom, blistered cherry tomato, whipped herb and garlic ricotta C H I C K E N C R A C K L I N ’ N A C H O S ............... 110 0 The Pantry BuffaLOU Hot Sauce, gorgonzola crumbles, celery, crème fraiche B O U D I N R AV I O L I � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0 pillow-sized toasted ravioli, pork and rice sausage, come back remoulade BAR MENU AVA I L A B L E 12:00am – 11:00pm D O N ’ T M A K E T H E S I L LY T H E M I S TA K E O F N O T F L I P P I N G T H I S M E N U O V E R T O S E E T H E O T H E R S I D E . > > > > > > > > > > > > > > > > > > > > > > > P L AT E S A N D S N A C K S M A D E T O E N J O Y W I T H F R I E N D S A N D FA M I LY. P U L L U P A C H A I R , S I T A N D E N J O Y W I T H A C O L D D R I N K A N D G O O D C O M P A N Y. B U T, O F C O U R S E , S O M E T I M E S T H E B E S T C O M P A N Y I S M E , M Y S E L F, A N D I . T H E L A S T PA N T R Y B U F FA L O U C H I C K E N B I T E S 100 0 dark meat, smoked then buttermilk fried, The Pantry BuffaLOU Hot Sauce, dill aioli T H E M U S T H A V E PA G E 1 / 2 C R O W D P L E A S E R

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