Location: 7823 Forsyth Blvd. (at Central Ave. next to Starbucks) Clayton, MO 63105 Owner: Jim Fiala Telephone: 314.721.7375 Credit Cards: Visa, MC, Amex, Discover, Diner’s Club

THE CROSSING DINNER MENU

Tue, 23 Jun 2009 17:55:13 -0500

Soup, Salad and Appetizer
tomato fennel – olive oil 10
The Crossing’s beet salad – goat cheese, pinenuts, sherry 12
Golden Arrowhead greens – local strawberries, cashews, soy vinaigrette, & goat cheese 12
mixed greens salad – granny smith apples, lemon dressing, truffle honey 10
hen of the woods _ truffle pomme fritz 12
Hudson Valley fois gras – Anjou pear, raspberry vin 20
Maryland style crabcake – caper aioli, dressed greens 13
Tuscan white anchovies – roasted peppers, basil, pea shoots, extra virgin olive oil 14

Pasta
orecchiette – Salumeria Biellese pancetta & roasted broccoli 13/26
tagliolini – morel mushrooms 16/32
tagliatelli – lamb ragu with parmesan and parsley 14/28
ricotta sage ravioli – butter cream sauce 14/28

Entrée
natural pastured lamb sirloin* – Yukon golds, local spinach, balsamic reduction 36
braised pork shoulder – crushed potatoes, collard greens 32
Missouri grass-fed pork loin – porcini crusted with new potatoes, carrots, red wine 34
Idaho rainbow trout – guanciale, Swiss chard, shiitakes & whole grain mustard sauce 32
pan-roasted tilapia – carrot puree, organic spinach, mushroom beurre blanc 28
pan-seared sea scallops – warm romaine, shiitakes, potatoes, lemon truffle dressing 35
Hawaiian yellowfin tuna* – parsnip puree, Missouri mushrooms, red wine reduction 36

additional blue cheese soufflés: $3 – Split charge - $5/app & $8/entree
20% Gratuity added on all Parties of 5 or more
Corkage fee: $15 per 750ml or $25 if it is on our list
Art is created by Hoffman/LaChance, and is available for sale.

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

THE CROSSING TASTING MENUS

Tue, 23 Jun 2009 15:58:41 -0500

The Crossing Tasting Menu
$25 per person
first course
tomato fennel soup – olive oil, croutons
beet salad pine nuts & goat cheese
mixed greens granny smith apples
second course
hand-cut tagliatelli lamb amatriciana
hen of the woods mushrooms truffle pomme fritz
lump crab cake mixed greens & lemon-caper aioli
spaghetti pomodoro & basil
entrée
Idaho trout guanciale, chard, shiitakes & mustard (add $5)
pan-roasted tilapia carrot puree, spinach & mushrooms
Rain Crow beef shortrib celery root puree, baby carrots
braised lamb crushed potatoes, collard greens (add $5)
dessert
caramel apple bread pudding whipped cream
buttermilk panna cotta fresh fruit coulis
lemon semi fredo lemon zest

#1 wine flight $15
Baroncini – 2006 Orvieto Classico, Umbria
Rosenere – 2005 Sangiovese di Romagna
Chateau du L’Abbaye – 2004 Bordeaux, France

Premium Tasting Menu
$45 per person
first course
gazpacho house made yogurt
romaine salad gorgonzola, candied walnuts & pears
beet salad pine nuts & goat cheese
Tuscan anchovy salad roasted peppers & basil
second course
sea scallops romaine, shiitakes, lemon, truffle
Hudson Valley fois gras Anjou pear, raspberry vin (add $10)
morel mushroom tagliolini
ricotta sage ravioli butter cream sauce
entrée
yellowfin tuna* parsnip puree, mushrooms, red wine
grass-fed beef sirloin* pomme puree, porcinis
pastured lamb sirloin* Yukon golds, spinach
duck confit crushed potatoes, morel mushooms
dessert
ricotta cheesecake whipped cream
warm chocolate torte vanilla ice cream
crème brulee the classic favorite

#2 wine flight $22
Sineann – 2008 Pinot Gris, Oregon
Pali – 2007 Pinot Noir, Russian River Valley
Doña Paula – 2007 Malbec, Argentina

Slow Food at The Crossing

Tue, 23 Jun 2009 15:17:24 -0500

Join us at The Crossing on Tuesday, July 7 to celebrate SLOW FOOD ST. LOUIS and LOCAL WINE COMPANY. Christophe Bakunas of Local Wine Company will be here to discuss local food paired with his wines from Oregon, Washington and California. If you would like to visit his website, check out www.localwinecompany.com. A portion of the profits from the dinner will be donated to Slow Food St. Louis, a “non-profit eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life” according to their website (www.slowfoodstl.org). Come to The Crossing and support these worthy organizations and enjoy the wonderful food and wine!

$75 per person

Murphy’s Law White
Passed Canapes from the local farmer’s markets and Blue Cheese Souffle

Ransom Pinot Gris
Gazpacho with warm walleye and Extra Virgin Olive Oil

Ranson Pinot Noir
MIssouri Chanterelle mushrooms with a Yellowtree Farm fines herbs

Murphy’s Law Red
Rain Crow Ranch grassfed Beef Tenderloin with melted fennel and
roasted red potatoes with local pole beans

Sanfu Red
Trio of Goatsbeard Farm’s cheeses and local berries/fruits

Trio of Illinois Peaches

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CALL 341.721.7375 TO MAKE RESERVATIONS.

THE CROSSING LUNCH MENU

Tue, 31 Mar 2009 11:30:22 -0500

The Crossing lunch menu is designed to be fresh and simple.
Daily we purchase from our purveyors and try to have the freshest food available.

LUNCH MENU

APPS, SOUPS AND SALADS
Soup: Today’s Creation in a small cup 4
Field Greens with Granny Smith Apples and a Touch of Honey 5
Romaine Salad with Creamy Blue Cheese, Tomato and Bacon 5
The Crossing French Fries with Ketchup 3

PASTAS
Rotini – Ragu Bolognese 9
Penne – Chicken, Red Peppers, Mushrooms and Herbs 10
Farfalle – English Peas and Proscuitto 10
Orecchiette – Pancetta and Roasted Cauliflower 9
Spaghetti – Tomato and Basil 9
Tagliolini – Seasonal Wild Mushrooms 15

LUNCH SALADS
Grilled Chicken tossed with Romaine and Field Greens 10
Tilapia on a bed of Lemon Dressed Spring Greens 10
Trout Olive Oil Sautéed on Lemon Greens 14
The Crossing Beet Salad 10

SANDWICHES
~ add French Fries $3 ~

The Burger* with Cheddar Cheese and a Horseradish Romaine 9
Blackened Gulf Grouper, Tartar Sauce and Romaine 11
Roasted Tilapia with Ranch and Tomato 9
Grilled Chicken Breast with Baby Spinach & Spicy Sambal Aioli 9

ENTREES
Served with pomme puree, vegetables and a light sauce
Grilled Chicken 11
Sea Scallops 16
Porcini Marinated Pork* 11
Roasted Tilapia 11
Fridays Fish-n-Chips, Tartar Sauce (Grouper) 14

Substitute extra Vegetables for Pomme Puree Add $4

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY
INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Off-Site Catering

Wed, 16 Jul 2008 15:46:35 -0500

Are you hosting a party at your house but you just don’t know what to cook? Did you know that The Crossing does off-site catering and that we can arrive at your house to help you in your own kitchen? We can make your in-home event spectacular with our signature dishes or create something unique just for you.

We’ve been doing more of this lately and with the cooler weather we are now experiencing, just imagine how wonderful it could be to stay in your cozy home while we do all the work. Need a chef? Done. Need a bartender? OK! Need wait staff, extra dishes, glasses? It will be our pleasure to handle it all.

Call us at 314-721-7375 so that we can find out exactly what your needs are and we can help make your party, celebration or gathering an effortless, extraordinary experience for you and your guests!