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Our Menu

  • The Crossing Lunch Menu
  • Premium Tasting Menu
  • A La Carte
  • Desserts
  • Happy New Year's Eve Menu

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
We cook exclusively using olive oil, butter, clarified butter, and beef tallow.
Our pasta and breads are prepared exclusively from imported Italian flour.

Starters

Soup

$9.00
Today’s creation in a small bowl.

Classic Caesar

$9.00
Romaine, Parmigiano Reggiano, and croutons | Add Cured Anchovies +$4.00

Mixed Greens

$9.00
Granny Smith apples, vinaigrette, and honey.

Romaine Salad

$9.00
Creamy blue cheese, tomato, onion, and bacon.

Entrée Salads

Add: Chicken or Cured Anchovies* +$13.00 | Missouri Trout* +$17.00 | Sautéed Gulf Shrimp* +$18.00 | Crab Cake +17.00 | Atlantic Salmon* +$19.00

Classic Caesar

$15.00
Romaine, Parmigiano Reggiano, and croutons.

Field Greens

$15.00
Mixed vegetables, red onions, lemon, and extra virgin olive oil.

The Crossing’s Beet Salad

$18.00
Goat cheese, pine nuts, sherry, and pesto.

House Made Pastas

Strozzapreti

$25.00
Beef ragù alla Bolognese.

Casarecce

$25.00
Gulf shrimp, brandy, and cream.

Torchio

$25.00
Tomatoes, pesto, and crispy prosciutto.

Tagliolini

$28.00
Sautéed mushrooms.

Sandwiches

Add House-Made Beef Tallow French Fries or Mixed Vegetables +$8.00

Cheddar Burger* (Creekstone Fed)

$17.00
Horseradish romaine slaw.

Grilled Chicken

$17.00
Cheddar, bacon, and pesto ranch slaw.

The Crossing’s Blue Crab Cake

$23.00
Arugula and sambal aioli.

Salmon BLT*

$25.00
Bacon, lettuce, tomato, and mayonnaise.

Entrées

Served with pomme purée, mixed vegetables, and a light sauce | Add Extra Vegetables +$6.00

Grilled Chicken

$23.00

Missouri Trout*

$27.00

Atlantic Salmon*

$32.00

Gulf Shrimp Scampi*

$29.00

The Crossing’s Blue Crab Cake

$29.00

Sea Scallops

$35.00

Premium Tasting Menu

$75.00 per person
Optional Premium Wine Flight Starting at $75.00 per person

First Course

Today’s Soup
The Crossing’s Roasted Beet Salad - Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
Tuna Tartare* – Lemon zest, celery, lemon creme, trout roe, chili oil.
Caesar Salad - Crisp romaine lettuce, croutons, fresh Spanish anchovies, Parmigiano-Reggiano.
Grassfed Beef Tartare* – Traditional, crostinis.

Second Course

Tagliolini – Wild chanterelle mushrooms +$3.00
Spaghetti – Cacio e pepe
Spanish Octopus – Tonnato, basil, English peas, smoked potatoes, arugula, pickled peppers, balsamic reduction
Escargot – Braised leeks, breadcrumbs, butter, garlic, fennel saffron sauce.

Entrée Course

Creekstone Beef Tenderloin* – Pomme purée, green beans, carrots, bone marrow butter (add $10.00)
Rockbridge Ranch Missouri Trout* – Roasted potatoes, leeks, zucchini, Marcona almonds, sage brown butter
Texas Quail – Crushed potatoes, oyster mushrooms, roasted butternut squash, shallot quail jus
Nantucket Sea Scallops* – Crushed potatoes, shiitake mushrooms, romaine, Parmigiano-Reggiano, lemon truffle

Dessert Course

Warm Chocolate Torte – Berry coulis, vanilla bean gelato
Fried Apple Pie – Crème fraiche, apple coulis, cinnamon gelato
Beignets – Vanilla mousseline, chocolate sauce
Pumpkin Cheesecake – Pumpkin coulis, pumpkin seed candy
Lemon Semifreddo – Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis
Chai Vanilla Crème Brulé – Berries
Gelato Or Sorbet – Selection varies

Chefs’ Grand Tasting Menu

Menu $150.00 Per Person | Wine pairing starting at $85.00

Chefs’ Grand Tasting Menu

Each day, Chefs Jim and Thu Rein are excited to create a seasonal eight-course tasting menu for your table, using fresh and local ingredients. Pulling from the deep wine list, we love to pair wines to accompany your meal.
This is an opportunity to indulge oneself in an evening of food and wine.
For the best dining experience, we encourage the entire table to participate in the Chefs’ Grand Tasting Menu.
Advance notice is appreciated should you wish to do a vegetarian, vegan or pescatarian menu.

Additional blue cheese soufflés: $5.00
Split Charge: $7.50 per dish/course.
Substitute gluten-free pasta $7.00
Gluten gluten-free bread for $5.00
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. We cook exclusively using olive oil, butter, clarified butter, and beef tallow. Our pastas and breads are prepared exclusively from imported Italian flour.

Menu

Soup of the Day

$18.00
Chef’s selection.

Mixed Green Salad

$18.00
Granny Smith apples, honey dijon lemon vinaigrette, cranberries, and blue cheese.

Grassfed Beef Tartare*

$28.00
Traditional, crostinis

Roasted Beet Salad

$22.00
Creamy goat cheese, mascarpone, toasted pine nuts, shallots, and sherry vinegar.

Caesar Salad

$20.00
Crisp romaine lettuce, croutons, fresh Spanish anchovies, and Parmigiano-Reggiano.

Tuna Tartare

$26.00
Lemon zest, celery, lemon creme, chili oil, trout roe.

Spanish Octopus

$30.00
Romesco, English peas, smoked fingerling potatoes, Marcona almond gremolata, basil oil.

The Crossing’s Blue - Crab Cake

$24.00
Sambal aioli, field greens.

Tagliolini

$32.00 | $58.00 • Wild golden chanterelle mushrooms.

Egg Raviolo

$32.00
Pumpkin sage, pecorino fonduta, garlic breadcrumbs.

Spaghetti

$24.00 | $44.00 • Cacio e pepe.

Tagliatelle

$26.00 | $48.00 • Missouri beef ragù alla Bolognese.

Creekstone Beef Tenderloin*

$66.00
Pomme purée, green beans, carrots, bone marrow butter.

Duck Confit

$48.00
Crushed Yukon gold potatoes, braised cabbage, broccolini, apple blackberry gastrique.

Alaskan Halibut

$42.00
Roasted fingerling potatoes, spinach, cauliflower, shallot chicken jus.

Roasted Amish Chicken

$42.00
Roasted fingerling potatoes, spinach, cauliflower, shallot chicken jus.

Sea Scallops*

$50.00
Crushed Yukon gold potatoes, shiitake mushrooms, romaine lettuce, lemon truffle dressing.

Atlantic Yellowfin Tuna*

$50.00
Parsnip purée, mushrooms, beurre rouge.

New Zealand Lamb Chops*

$54.00
Crushed potatoes, oyster mushrooms, Swiss chard, mint lamb jus.

Menu

Beignets

$12.00
Vanilla mousseline and chocolate sauce.

Lemon Vanilla Creme Brulée

$12.00

Fried Apple Pie

$12.00
Cinnamon gelato, crème fraiche, and peach coulis.

Lemon Semifreddo

$12.00
Raspberry whipped cream, raspberry sorbet, and mint coulis.

Warm Chocolate Torte

$12.00
Flourless chocolate cake and vanilla bean gelato.

Pumpkin Cheesecake

$12.00
Pumpkin coulis.

Gelato or Sorbet

$12.00
Selection varies.

$250.00 per person | Enjoy our four-course New Year’s Eve dinner | Paired with our curated wine selections | Menu also available without wine pairing, $175.00 per person • Add blue cheese soufflés +$5.00 | Gluten-free pasta +$7.00 • Corkage policy: $30.00/750 ml bottle please limit corkage to 2 bottles per table | Please do not ask us to open any wines currently on our wine list • Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

1st Course

Roasted Beet Salad

Toasted pine nuts, goat cheese, and sherry vinaigrette dressing.

Iberico Ham Salad

Arugula, red radish, shallots, dijon balsamic dressing, pecorino.

Romaine Salad

Blue cheese dressing, tomatoes, bacon lardons, red onion.

Grilled Vegetable Soup

Pesto, crouton.

Crudo

Hamachi, fennel, celery, Hackleback Roe, wasabi creme.

Henri Bourgeois 2024 Sancerre

Aubert & Fils Champagne

2nd Course

Escargot

Saffron fennel sauce, leeks, garlic bread crumbs.

Crab Cake

Chili lime aioli, field greens, lime dressing.

Spaghetti

Lamb shoulder ragù, butternut squash, pecorino.

Tagliolini

Golden chanterelle mushrooms.

Hudson Valley Foie Gras

Sunchoke purée, figs, frisee.

Reynolds 2022 Chardonnay, Sonoma

San Filippo 2018 Brunello di Montalcino

3rd Course

Chilean Sea Bass

Spinach risotto, butternut squash, oyster mushrooms, orange beurre blanc.

Beef Shortrib

Celery root purée, root vegetables, haricot verts, braising jus.

Sea Scallops

Parsnip puree, rainbow cauliflower, lemon caper jus, grilled asparagus.

Duck Confit

Whipped truffle pomme puree, portobello mushrooms, broccolini, and apple blackberry gastrique.

Venison Tenderloin

Crushed Yukon gold potatoes, baby carrots, onion, and port wine venison jus.

Dupont – Fahn 2023 Bourgogne Blanc, Chaumes des Perrieres

Raymond Usseglio & Fils 2020 Chateauneuf-du-Pape, Cuvee Girard

Dessert

Lemon Semifredo

Mint coulis, candied lemon peel, raspberry sorbet.

Smoked Maple - Coconut Milk Panna Cotta

Mango, smoked caramel sauce.

Chocolate Torte

Vanilla bean gelato, berry coulis.

Chai Crème Brûlée

Grand Marnier whipped cream, mixed berries.
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