Skip to main content
  • The Crossing logo top - Homepage
    The Crossing logo scroll - Homepage
  • Menu
  • Drinks
  • Events
  • Reserve
  • Catering
  • Careers
  • Recipes
  • Gift Cards
  • Facebook page
  • Instagram page
  • Google page
The Crossing logo top - HomepageThe Crossing logo scroll - Homepage
  • Facebook page
  • Instagram page
  • Google page
  • Menu
  • Drinks
  • Events
  • Reserve
  • Catering
  • Careers
  • Recipes
  • Gift Cards

Our Menu

  • The Crossing Lunch Menu
  • Premium Tasting Menu
  • A La Carte
  • Desserts
  • New Year's Eve Dinner 2024

*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

$8.00
Today’s creation in a small bowl.

Classic Caesar

$8.00
Romaine, Parmigiano Reggiano, and croutons | Add Cured Anchovies +$4.00

Mixed Greens

$8.00
Granny Smith apples, vinaigrette, and honey.

Romaine Salad

$8.00
Creamy blue cheese, tomato, onion, and bacon.

Entrée Salads

Add: Chicken or Cured Anchovies +$12.00 | Missouri Trout +$16.00 | Sautéed Gulf Shrimp +$17.00 | Crab Cake +16.00 | Atlantic Salmon +$18.00

Classic Caesar

$14.00
Romaine, Parmigiano Reggiano, and croutons.

Field Greens

$14.00
Mixed vegetables, red onions, lemon, and extra virgin olive oil.

The Crossing’s Beet Salad

$16.00
Goat cheese, pine nuts, sherry, and pesto.

House Made Pastas

Strozzapreti

$24.00
Beef ragù alla Bolognese.

Casarecce

$24.00
Gulf shrimp, brandy, and cream.

Torchio

$24.00
Tomatoes, pesto, and crispy prosciutto.

Tagliolini

$26.00
Sautéed mushrooms.

Sandwiches

Add House-Made Beef Tallow French Fries or Mixed Vegetables +$7.00

Cheddar Burger* (Grass Fed)

$16.00
Horseradish romaine slaw.

Grilled Chicken

$16.00
Cheddar, bacon, and pesto ranch slaw.

The Crossing’s Blue Crab Cake

$22.00
Arugula and sambal aioli.

Salmon BLT*

$24.00
Bacon, lettuce, tomato, and mayonnaise.

Entrées

Served with pomme purée, mixed vegetables, and a light sauce | Add Extra Vegetables +$5.00

Grilled Chicken

$22.00

Missouri Trout*

$26.00

Atlantic Salmon*

$30.00

Gulf Shrimp Scampi*

$28.00

The Crossing’s Blue Crab Cake

$26.00

Sea Scallops

$34.00

$75.00 per person | Optional Premium Wine Flight Starting at $70.00 per person

First Course

Today’s Soup

The Crossing’s Roasted Beet Salad

Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.

Yellowfin Tuna Tartare*

Celery, lemon crème fraiche, smoked trout roe.

Caesar Salad

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

Frisée Salad*

Pickled watermelon radish, Pecorino-Romano, bacon, white balsamic vinaigrette, egg Milanese.

Second Course

Tagliolini

Chanterelle mushrooms, Parmigiano-Reggiano.

Escargot

Braised leeks, breadcrumbs, butter, garlic, fennel saffron sauce.

Spanish Octopus

Tonnato, basil, English peas, smoked potatoes, arugula, pickled peppers.

Spaghetti

Cacio e Pepe

Entrée Course

Grilled Texas Quail

Crushed Yukon gold potatoes, shiitake mushrooms, broccolini, quail jus.

Rockbridge Ranch Missouri Trout*

Roasted potatoes, leeks, zucchini, Marcona almonds, sage brown butter.

Creekstone Farms Hanger Steak*

Crushed potatoes, matsutake mushrooms, haricot verts, chimichurri.

Yellowfin Tuna*

Parsnip purée, sautéed mushrooms, beurre rouge.

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, candied pepitas.

Lemon Semifreddo

Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis.

Ginger Crème Brulée

Berries.

Gelato or Sorbet

Selection varies.

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.

Chefs’ Grand Tasting Menu

$150.00/Per Person
Wine pairing starting at $85.00

*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

Add: Blue Cheese Soufflés +$4.00 | Split Charge +$7.50 per dish/course | Substitute Gluten Free Pasta +$7.00 | Gluten Free Bread +$5.00 • Corkage Policy: $30.00/750 ml Bottle | Please limit corkage to 2 bottles per table.

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.

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.

Yellowfin Tuna Tartare*

$32.00
Celery, lemon crème fraiche, and smoked trout roe.

The Crossing’s Blue - Crab Cake

$24.00
Honey sambal aioli and field greens.

Spanish Octopus

$28.00
Tonnato, basil, English peas, arugula, smoked potatoes, and pickled peppers.

Tagliolini

$30.00 | $56.00 • Chanterelle mushrooms.

Duck Egg Raviolo

$30.00
Three cheese, beef cheek ragu, breadcrumbs

Spaghetti

$26.00 | $48.00 • Cacio e Pepe.

Tagliatelle

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

Roasted Amish Chicken

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

New Zealand Lamb Chops

$56.00
Crushed potatoes, Swiss chard, roasted parsnips, basil lamb jus.

Alaskan halibut

$54.00
Pomme purée, Brussels sprouts, spaghetti squash, black pepper blood orange beurre blanc

Black Cod

$48.00
Tomatoes, olives, capers, leeks, English peas, saffron, white wine.

Yellowfin Tuna*

$50.00
Parsnip purée, sautéed mushrooms, and beurre rouge.

Creekstone Farm Beef Tenderloin

$60.00
Pomme purée, oyster mushrooms, rainbow carrots, sauce Borbelaise

Menu

Beignets

$12.00
Vanilla mousseline and chocolate sauce.

Ginger Crème Brulée

$12.00

Fried Peach 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.

Strawberry Cheesecake

$12.00
Strawberry coulis.

Gelato or Sorbet

$12.00
Selection varies.

Dinner $150.00 per person | Wine Pairing $55.00 per person • Additional Blue Cheese Soufflés +$5.00 | Substitute 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 • Menu subject to change.

First Course

2023 Domaine Salle Macon-Uchizy, Les Maranches

Bluefin Tuna Crudo *

Lemon zest, chives, trout roe, extra virgin olive oil, shoyu.

Italian Burrata

Roasted peppers, anchovies, Marcona almonds, pesto, baby arugula.

Lobster Bisque

Chives

Mixed Greens Salad

Honey, apples, lemon vinaigrette.

Second Course

2022 Meo-Camuzet, Fixin

Doppio Raviolo

Taleggio, apples, butternut squash, sage oil.

Tagliolini Pasta

Golden chanterelle mushrooms, parmigiano reggiano.

Spanish Octopus

Romesco sauce, smoked potatoes, pickled peppers, English peas, baby kale.

Escargot

Fennel saffron jus, garlic butter, parsley, leeks, bread crumbs.

Entrée

2017 La Palazzetta, Brunello di Montalcino

New Zealand Venison

Yukon gold potatoes, braised parsnips, rainbow cauliflower, black garlic port wine jus.

Sea Scallops

Tomatoes, sugar snap peas, asparagus, spinach, mussels, clams, cream.

Beef Tenderloin Rossini *

Celery root purée, braised carrots, shiitake mushrooms, Rossini sauce.

Gulf Red Snapper

Pomme purée, butternut squash, green beans, blood orange pepper beurre blanc.

Dessert

Warm Chocolate Torte

Vanilla gelato.

Lemon Vanilla Crème Brulée

Berries

Tiramisu

Chocolate Mousse

Raspberries

Gelato or Sorbet

  • Reserve
  • Catering
  • Jobs