Art at the Table 05/15/15
Executive Chef Ivy Magruder's May four-course themed dinner celebrates the seven seas with a special menu developed in collaboration with Bob’s Seafood, St. Louis’ premier purveyor of fresh seafood since 1978.
Tartar duo
Ahi tuna with togararshi, cucumber, shiso, and Hong Kong vinaigrette;
smoked salmon with avocado crème fraiche, and flying fish roe
Ahi tuna with togararshi, cucumber, shiso, and Hong Kong vinaigrette;
smoked salmon with avocado crème fraiche, and flying fish roe
Tartar duo
Ahi tuna with togararshi, cucumber, shiso, and Hong Kong vinaigrette;
smoked salmon with avocado crème fraiche, and flying fish roe
Ahi tuna with togararshi, cucumber, shiso, and Hong Kong vinaigrette;
smoked salmon with avocado crème fraiche, and flying fish roe
Steamed mussels and clams
With smoked pork belly, tomatoes, and basil-pesto nage
With smoked pork belly, tomatoes, and basil-pesto nage
Braised halibut
With gulf shrimp, Ozark Forest Mushrooms, spring garlic, herb couscous, smoked paprika butter
With gulf shrimp, Ozark Forest Mushrooms, spring garlic, herb couscous, smoked paprika butter
Sweet squid-ink ravioli
Stuffed with ricotta and strawberry confit
Stuffed with ricotta and strawberry confit
