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
Tartar duo
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
Braised halibut
With gulf shrimp, Ozark Forest Mushrooms, spring garlic, herb couscous, smoked paprika butter
Sweet squid-ink ravioli
Stuffed with ricotta and strawberry confit
Back to Top