Dinner Lab 06/23/15
This menu will highlight the magic of summer on the East Coast, along with some of Chef Russell Jones' culinary upbringing in South Carolina. Event Space: Missouri Watercolor Society on Washington Ave.

At the Missouri Watercolor Society





Chef Russell Jones



Seared Bluefin
shaved squash | sunflower shoots & seeds | tamari vinaigrette
shaved squash | sunflower shoots & seeds | tamari vinaigrette

Seared Bluefin
shaved squash | sunflower shoots & seeds | tamari vinaigrette
shaved squash | sunflower shoots & seeds | tamari vinaigrette

Ricotta Agnolotti
peas | butter sauce | pea shoots
peas | butter sauce | pea shoots

Ricotta Agnolotti
peas & bacon | butter sauce | pea shoots
peas & bacon | butter sauce | pea shoots

Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan

Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan

Shrimp & Grits
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan
Anson Mills grits | butter & thyme seared shrimp | crispy garlic & parmesan


Milanesa
tenderized beef round | sautéed tomato | garlic & basil
tenderized beef round | sautéed tomato | garlic & basil



Beignet
dulce de leche | confectionary sugar
dulce de leche | confectionary sugar

Beignet
dulce de leche | confectionary sugar
dulce de leche | confectionary sugar