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
Classic Caesar
Mixed Greens
Romaine Salad
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
Field Greens
The Crossing’s Beet Salad
House Made Pastas
Strozzapreti
Casarecce
Torchio
Tagliolini
Sandwiches
Add House-Made Beef Tallow French Fries or Mixed Vegetables +$7.00
Cheddar Burger* (Grass Fed)
Grilled Chicken
The Crossing’s Blue Crab Cake
Salmon BLT*
Entrées
Served with pomme purée, mixed vegetables, and a light sauce | Add Extra Vegetables +$5.00
Grilled Chicken
Missouri Trout*
Atlantic Salmon*
Gulf Shrimp Scampi*
The Crossing’s Blue Crab Cake
Sea Scallops
$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
Yellowfin Tuna Tartare*
Caesar Salad
Frisée Salad*
Second Course
Tagliolini
Escargot
Spanish Octopus
Spaghetti
Entrée Course
Grilled Texas Quail
Rockbridge Ranch Missouri Trout*
Creekstone Farms Hanger Steak*
Yellowfin Tuna*
Dessert Course
Warm Chocolate Torte
Fried Apple Pie
Beignets
Pumpkin Cheesecake
Lemon Semifreddo
Ginger Crème Brulée
Gelato or Sorbet
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
*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.