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
$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
Premium Tasting Menu
$75.00 per person
First Course
Today’s Soup
The Crossing’s Roasted Beet Salad - Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
Hamachi Crudo* - Micro greens, horseradish cream, chives.
Caesar Salad - Crisp romaine lettuce, croutons, fresh Spanish anchovies, Parmigiano-Reggiano.
Waygu Beef Tartare* - Crostini, Amish egg yolk.
The Crossing’s Roasted Beet Salad - Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
Hamachi Crudo* - Micro greens, horseradish cream, chives.
Caesar Salad - Crisp romaine lettuce, croutons, fresh Spanish anchovies, Parmigiano-Reggiano.
Waygu Beef Tartare* - Crostini, Amish egg yolk.
Second Course
Tagliolini – King trumpet mushrooms, parmigiano-reggiano.
Escargot – Braised leeks, breadcrumbs, butter, garlic, fennel saffron sauce.
Spanish Octopus – Tonnato, basil, English peas, smoked potatoes, arugula, pickled peppers, balsamic reduction.
Spaghetti: Perigord black truffles – Add +$10.00
Escargot – Braised leeks, breadcrumbs, butter, garlic, fennel saffron sauce.
Spanish Octopus – Tonnato, basil, English peas, smoked potatoes, arugula, pickled peppers, balsamic reduction.
Spaghetti: Perigord black truffles – Add +$10.00
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.
Indiana Duck Confit* – Crushed Yukon gold potatoes, haricot verts, Swiss chard, cherry duck jus.
Nantucket Sea Scallops* – Yukon potatoes, shiitake mushrooms, romaine, parmigiano-reggiano, truffle lemon dressing (Add +$3.00)
Rockbridge Ranch Missouri Trout* – Roasted potatoes, leeks, zucchini, Marcona almonds, sage brown butter.
Indiana Duck Confit* – Crushed Yukon gold potatoes, haricot verts, Swiss chard, cherry duck jus.
Nantucket Sea Scallops* – Yukon potatoes, shiitake mushrooms, romaine, parmigiano-reggiano, truffle lemon dressing (Add +$3.00)
Dessert Course
Warm Chocolate Torte – Berry coulis, vanilla bean gelato.
Fried Blueberry Pie – Crème fraiche, blueberry coulis, ginger gelato.
Beignets – Vanilla mousseline, chocolate sauce.
Pumpkin Cheesecake – Pumpkin coulis, candied pepitas.
Lemon Semifreddo – Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis.
Lemon Vanilla Crème Brulée – Berries.
Gelato Or Sorbet – Selection varies.
Fried Blueberry Pie – Crème fraiche, blueberry coulis, ginger gelato.
Beignets – Vanilla mousseline, chocolate sauce.
Pumpkin Cheesecake – Pumpkin coulis, candied pepitas.
Lemon Semifreddo – Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis.
Lemon Vanilla Crème Brulée – Berries.
Gelato Or Sorbet – Selection varies.
Optional Premium Wine Flight Starting at $70.00 per person
Chefs’ Grand Tasting Menu
$150.00 per person
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 $150.00 Per Person | Wine pairing starting at $85.00
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.
This is an opportunity to indulge oneself in an evening of food and wine.
Menu $150.00 Per Person | Wine pairing starting at $85.00
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.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Menu
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.
Marble Ridge Classic Waygu Beef Tartare*
$28.00
Crostini, Amish farm egg yolk.
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.
Hamachi Crudo*
$35.00
Micro greens, horseradish cream, chives
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, pickled peppers, balsamic reduction.
Tagliolini
$26.00 | $48.00 • King trumpet mushrooms.
Egg Raviolo
$30.00
Three cheese, burro fuso, breadcrumbs.
Spaghetti
35.00 | $68.00 • Perigord black truffle.
Tagliatelle
$26.00 | $48.00 • Missouri beef ragù alla Bolognese.
Roasted Amish Chicken
$42.00
Roasted fingerling potatoes, spinach, cauliflower, and shallot chicken jus.
Grilled Atlantic Swordfish
$45.00
Crushed Yukon gold potatoes, okra, peppers, green onion, green beans, salsa verde.
Nantucket Sea Scallops*
$50.00
Yukon potatoes, shiitake mushrooms, romaine lettuce, and lemon truffle dressing.
Lake Superior Walleye
$45.00
Pomme purée, white asparagus, rapini, and mushroom beurre Blanc.
Creekstone Farm Hanger Steak*
$48.00
Confit potatoes, smoked portabella mushrooms, roasted parsnips, and chimichurri.
Creekstone Farm Beef Tenderloin*
$60.00
Pomme purée, oyster mushrooms, carrots, bone marrow butter.
ADD:
Blue Cheese Soufflés +$4.00 | Split Charge +$7.50 per dish/course
SUBSTITUTE:
Gluten Free Pasta +$7.00 | Gluten Free Bread +$5.00
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.
Dinner: $150.00 per person • 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. If you have any questions regarding our policy, please ask your server.
First Course
Soup
Mixed Green Salad
Apples, honey Dijon lemon vinaigrette, cranberries, blue cheese.
Hamachi Crudo
Candied almonds, chive oil, lemon, diced radish.
The Crossing’s Beet Salad
Goat cheese, mascarpone, shallots, sherry vinaigrette.
Smoked Trout
Arugula, fennel, pecorino Romano, Dijon balsamic vinaigrette.
Second Course
Gnocchi
Goat ragu, celery cream, smoked ricotta salata, breadcrumbs.
Tajarin Pasta
Wild mushrooms, parmigiano reggiano.
Sauteed Shrimp
Cherry tomatoes, leeks, brussels sprouts, lemon truffle.
Butternut Squash Risotto
Taleggio, spinach.
Entrée
Beef Bourgignon
Cremini mushrooms, bacon, carrots, pearl onions.
New Zealand Lamb Chops*
Crushed Yukon gold potatoes, caramelized onions, rainbow cauliflower, basil lamb jus.
Missouri Porchetta
Roasted fingerling potatoes, Swiss chard, green beans, green peppercorn pork jus.
Yellowfin Tuna*
Parsnip purée, mixed mushrooms, beurre rouge.
Dover Sole
Pomme purée, spinach, lemon saffron caper beurre blanc.
Dessert
Hazelnut Cheesecake
Candied hazelnuts.
Chocolate Torte
Vanilla gelato, berries.
Strawberry Cobbler
Vanilla gelato.
Apple Bread Pudding
Caramel, whipped cream.