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Our Menu

  • The Crossing Lunch Menu
  • Tasting Menu
  • A La Carte
  • Desserts

*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.

• Heirloom Tomato Salad
Smoked burrata, pickled red onion, arugula, basil, pesto, sherry vinaigrette.

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.

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, oyster mushrooms, grilled endive, 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 Brûlée
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.

Additional blue cheese soufflés: $5.00
Split Charge: $7.50 per dish/course.
Substitute gluten-free pasta: $7.00
Gluten-free bread: $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.
Corkage policy: $30.00/750 ml bottle
Please limit corkage to two 750 ml 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.

Menu

Soup of the Day

$18.00
Chef’s selection.

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.

Roasted Beet Salad

$25.00
Creamy goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinaigrette.

Heirloom Tomato Salad

$28.00
Smoked burrata, pickled red onion, arugula, basil, pesto, sherry vinaigrette.

Hamachi Crudo*

$30.00
Peas, cucumber, mango, avocado, mint extra virgin olive oil, hackleback caviar.

Spanish Octopus

$32.00
Tomato, English peas, smoked fingerling potatoes, pickled peppers, balsamic.

The Crossing’s Blue - Crab Cake

$26.00
Lemon aioli, field greens.

Tajarin

$34.00 | $60.00
Summer truffles, stracciatella, truffle caviar.

Spaghetti

$26.00 | $48.00 • Cacio e pepe.

Basil Spaghetti

$40.00 | $65.00 • Lobster, shrimp, calamari, pomodoro, chili flakes, lemon, garlic breadcrumbs.

Tagliatelle

$30.00 | $54.00 • Missouri beef ragù alla Bolognese.

Grass Run NY Strip*

$70.00
Pomme purée, rainbow carrots, green bean, bone marrow foie butter.

Indiana Duck Confit*

$50.00
Crushed Yukon gold potatoes, braised fennel, spaghetti squash, cherry gastrique.

Gulf Corvina

$50.00
Pomme purée, broccoli, oyster mushrooms, tarragon beurre blanc.

Roasted Amish Chicken

$46.00
Roasted fingerling potatoes, spinach, cauliflower, shallot chicken jus.

Sea Scallops*

$58.00
Pomme purée, rainbow cauliflower, shiitake mushrooms, lemon caper scallop jus.

Missouri Trout*

$48.00
Roasted potatoes, leeks, zucchini, sage almond brown butter.

Atlantic Yellowfin Tuna*

$50.00
Parsnip purée, mushrooms, beurre rouge.

Menu

Beignets

$15.00
Vanilla mousseline and chocolate sauce.

Chai Vanilla Crème Brulée

$15.00

Fried Apple Pie

$15.00
Cinnamon gelato, creme 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
Pumpkin coulis, pumpkin seed candy.

Gelato or Sorbet

$15.00
Selection varies.
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