Our 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
$100.00 per person.
Optional 3-course premium wine flight starting at $85.00 per person.
Dessert pairing available on request.
FIRST COURSE
• Today’s Soup
• The Crossing’s Roasted Beet Salad
Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
• Hamachi Crudo*
Peas, cucumber, mango, avocado, mint, extra virgin olive oil, hackleback caviar.
• Caesar Salad
Crisp romaine lettuce, croutons, fresh Spanish anchovies, parmigiano-reggiano.
• Chicken Liver Mousse
Pickled vegetables, toasted brioche, apricot jam, blackberry gastrique.
• The Crossing’s Roasted Beet Salad
Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
• Hamachi Crudo*
Peas, cucumber, mango, avocado, mint, extra virgin olive oil, hackleback caviar.
• Caesar Salad
Crisp romaine lettuce, croutons, fresh Spanish anchovies, parmigiano-reggiano.
• Chicken Liver Mousse
Pickled vegetables, toasted brioche, apricot jam, blackberry gastrique.
SECOND COURSE
• Tajarin
Summer truffles, stracciatella, truffle caviar.
• Tagliolini
Summer Chanterelle mushrooms.
• Spanish Octopus
Tonnato, smoked fingerling potatoes, pickled peppers, balsamic reduction.
• Escargot
Braised leeks, breadcrumbs, butter, garlic, fennel, saffron sauce.
Summer truffles, stracciatella, truffle caviar.
• Tagliolini
Summer Chanterelle mushrooms.
• Spanish Octopus
Tonnato, smoked fingerling potatoes, pickled peppers, balsamic reduction.
• Escargot
Braised leeks, breadcrumbs, butter, garlic, fennel, saffron sauce.
ENTRÉE COURSE
• Australian Lamb Chops*
Crushed potatoes, lobster mushrooms, braised cabbage, basil lamb jus.
• Yellowfin Tuna*
Parsnip puree, field mushrooms, beurre rouge.
• Texas Quail
Crushed potatoes, maitake mushrooms, broccoli, shallot quail jus.
• Sea Scallops*
Pomme purée, rainbow cauliflower, shiitake mushrooms, lemon caper scallop jus.
Crushed potatoes, lobster mushrooms, braised cabbage, basil lamb jus.
• Yellowfin Tuna*
Parsnip puree, field mushrooms, beurre rouge.
• Texas Quail
Crushed potatoes, maitake mushrooms, broccoli, shallot quail jus.
• Sea Scallops*
Pomme purée, rainbow cauliflower, shiitake mushrooms, lemon caper scallop jus.
DESSERT COURSE
• Lemon Semifreddo
Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis.
• Warm Chocolate Torte
Berry coulis, vanilla bean gelato.
• Fried Peach Pie
Crème fraiche, peach coulis, cinnamon gelato.
• Bread Pudding
Missouri figs, brandy caramel sauce, whipped cream.
• Chai Vanilla Crème Brulée
Berries.
• Strawberry Cheesecake
Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis.
• Warm Chocolate Torte
Berry coulis, vanilla bean gelato.
• Fried Peach Pie
Crème fraiche, peach coulis, cinnamon gelato.
• Bread Pudding
Missouri figs, brandy caramel sauce, whipped cream.
• Chai Vanilla Crème Brulée
Berries.
• Strawberry Cheesecake
Chefs’ Grand Tasting Menu
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.
Menu $175.00 per person//Wine pairing starting at $100.00
For the best dining experience, we encourage the entire table to participate in the Chef’s Grand Tasting Menu.
Advance notice is appreciated should you wish to do a vegetarian or pescatarian menu.
This is an opportunity to indulge oneself in an evening of food and wine.
Menu $175.00 per person//Wine pairing starting at $100.00
For the best dining experience, we encourage the entire table to participate in the Chef’s Grand Tasting Menu.
Advance notice is appreciated should you wish to do a vegetarian or pescatarian menu.
*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.
A La Carte
Soup of the Day
$18.00
Chef’s selection.
The Crossing’s Roasted Beet Salad
$26.00
Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
Mixed Green Salad
$20.00
Granny Smith apples, honey Dijon lemon vinaigrette, cranberries, blue cheese.
Caesar Salad
$22.00
Crisp romaine lettuce, croutons, fresh Spanish anchovies, parmigiano-reggiano.
The Crossing’s Blue-Crab Cake
$26.00
Lemon aioli, field greens.
Spaghetti
$26.00
Cacio e pepe.
Tagliolini
$35.00
Summer Chanterelle mushrooms.
Tagliatelle
$30.00
Missouri beef ragù alla Bolognese.
Texas Quail
$50.00
Crushed potatoes, maitake mushrooms, broccoli, shallot quail jus.
Indiana Duck Confit*
$50.00
Crushed Yukon gold potatoes, braised fennel, cabbage, cherry gastrique.
Red Grouper
$54.00
Pomme purée, spaghetti squash, Swiss chard, spiced beurre blanc.
Roasted Amish Chicken
$46.00
Roasted fingerling potatoes, spinach, cauliflower, shallot chicken jus.
Missouri Trout*
$48.00
Roasted potatoes, leeks, zucchini, sage almond brown butter.
Premium Tasting Menu
$125.00 per person.
Optional 3-course premium wine flight starting at $84.00 per person.
Dessert pairing available on request.
FIRST COURSE
• House Smoked Salmon
Frisee, trout roe, cucumber, tomato, dill crème fraiche, fennel soubise, orange vinaigrette.
• Grass Run Farms Beef Tartare
Tempered egg yolk, matsutake shoyu, sesame seeds, sunchoke chips, chives.
• Hamachi Crudo*
Peas, cucumber, mango, avocado, mint, extra virgin olive oil, hackleback caviar.
• Chicken Liver Mousse
Pickled vegetables, toasted brioche, apricot jam, blackberry gastrique.
Domaine Vocoret 2023 Chablis, 1er Cru, Les Vaillons
Frisee, trout roe, cucumber, tomato, dill crème fraiche, fennel soubise, orange vinaigrette.
• Grass Run Farms Beef Tartare
Tempered egg yolk, matsutake shoyu, sesame seeds, sunchoke chips, chives.
• Hamachi Crudo*
Peas, cucumber, mango, avocado, mint, extra virgin olive oil, hackleback caviar.
• Chicken Liver Mousse
Pickled vegetables, toasted brioche, apricot jam, blackberry gastrique.
Domaine Vocoret 2023 Chablis, 1er Cru, Les Vaillons
SECOND COURSE
• Tajarin
Summer truffles, stracciatella, truffle caviar.
• Spanish Octopus
Tonnato, smoked fingerling potatoes, pickled peppers, balsamic reduction.
• Escargot
Braised leeks, breadcrumbs, butter, garlic, fennel, saffron sauce.
• Basil Spaghetti
Lobster, shrimp, calamari, pomodoro, chili flakes, lemon, garlic breadcrumbs.
Petraiolo 2019 Brunello di Montalcino
Summer truffles, stracciatella, truffle caviar.
• Spanish Octopus
Tonnato, smoked fingerling potatoes, pickled peppers, balsamic reduction.
• Escargot
Braised leeks, breadcrumbs, butter, garlic, fennel, saffron sauce.
• Basil Spaghetti
Lobster, shrimp, calamari, pomodoro, chili flakes, lemon, garlic breadcrumbs.
Petraiolo 2019 Brunello di Montalcino
ENTRÉE COURSE
• Grass Runs Farms NY Strip*
Pomme purée, rainbow carrots, green beans, Bordelaise sauce
• Australian Lamb Chops*
Crushed potatoes, grilled portobello mushrooms, roasted Brussels sprouts, basil lamb jus.
• Yellowfin Tuna*
Parsnip puree, field mushrooms, beurre rouge.
• Sea Scallops*
Pomme purée, cauliflower, shiitake mushrooms, lemon caper scallop jus.
Domaine de la Solitude 2024 Châteauneuf du Pape
Pomme purée, rainbow carrots, green beans, Bordelaise sauce
• Australian Lamb Chops*
Crushed potatoes, grilled portobello mushrooms, roasted Brussels sprouts, basil lamb jus.
• Yellowfin Tuna*
Parsnip puree, field mushrooms, beurre rouge.
• Sea Scallops*
Pomme purée, cauliflower, shiitake mushrooms, lemon caper scallop jus.
Domaine de la Solitude 2024 Châteauneuf du Pape
DESSERT COURSE
• Caramel Pumpkin Cheesecake
Pumpkin puree, candied hazelnuts, orange glass candy, whipped cream.
• Warm Chocolate Torte
Berry coulis, vanilla bean gelato.
• Fried Apple Pie
Crème fraiche, peach coulis, cinnamon gelato.
• Chai Vanilla Crème Brûlée
Berries.
Pumpkin puree, candied hazelnuts, orange glass candy, whipped cream.
• Warm Chocolate Torte
Berry coulis, vanilla bean gelato.
• Fried Apple Pie
Crème fraiche, peach coulis, cinnamon gelato.
• Chai Vanilla Crème Brûlée
Berries.
Chefs’ Grand Tasting Menu
Additional Blue Cheese Soufflés: $5.00, Split Charge $7.50 per dish/course, Substitute Gluten Free Pasta $7.00, Gluten Free Bread $5.00
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.
Menu $200.00 per person//Wine pairing starting at $100.00
For the best dining experience, we encourage the entire table to participate in the Chef’s Grand Tasting Menu.
Advance notice is appreciated should you wish to do a vegetarian or pescatarian menu.
This is an opportunity to indulge oneself in an evening of food and wine.
Menu $200.00 per person//Wine pairing starting at $100.00
For the best dining experience, we encourage the entire table to participate in the Chef’s Grand Tasting Menu.
Advance notice is appreciated should you wish to do a vegetarian or pescatarian menu.
Menu
Bread Pudding
$15.00
Missouri figs, brandy caramel sauce, whipped cream.
Chai Vanilla Crème Brulée
$15.00
Fried Apple Pie
$15.00
Cinnamon gelato, crème fraiche, apple coulis.
Lemon Semifreddo
$15.00
Raspberry whipped cream, raspberry sorbet, candied lemon peel, mint coulis.
Warm Chocolate Torte
$15.00
Flourless chocolate cake and vanilla bean gelato.
Pumpkin Cheesecake
$15.00
Gelato or Sorbet
$15.00
Selection varies.
After Dinner Drinks
Top Shelf Espresso Martini
$26.00
Housemade Limoncello
$12.00
Ramos Pinto 20 Yr Tawny Port
$25.00
Featured Liquors
Amara Amaro
$10.00
Weller 12 Year
$15.00
Johnnie Walker Blue Label
$25.00
$50.00
Don Julio 1942 Anejo
$21.00
$42.00