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 +$8.00
Cheddar Burger* (Creekstone 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 +$6.00
Grilled Chicken

Missouri Trout*
Atlantic Salmon*
Gulf Shrimp Scampi*
The Crossing’s Blue Crab Cake
Premium Tasting Menu
$75.00 per person • Chefs’ Grand Tasting Menu - Menu $150.00 Per Person | Wine Pairing Starting at $85.00
First Course
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
Escargot – Braised leeks, breadcrumbs, butter, garlic, fennel saffron sauce.
Spanish Octopus – Tonnato, basil, English peas, smoked potatoes, arugula, pickled peppers, balsamic reduction.
Cacio e Pepe: Pecorino, black pepper.
Entrée Course
Rockbridge Ranch Missouri Trout* – Roasted potatoes, leeks, zucchini, walnuts, sage brown butter.
Duck Confit – Crushed Yukon gold potatoes, green beans, braised cabbage, cherry duck jus.
Nantucket Sea Scallops* – Yukon potatoes, shiitake mushrooms, romaine, parmigiano-reggiano, lemon truffle dressing (Add +$3.00)
Dessert Course
Fried Blueberry Pie – Crème fraiche, blueberry coulis, ginger gelato.
Beignets – Vanilla mousseline, chocolate sauce.
Raspberry Cheesecake – Raspberry coulis.
Lemon Semifreddo – Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis.
Lemon Vanilla Crème Brulée – Berries.
Gelato оr 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
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.
Additional blue cheese soufflés: $4. Split Charge: $7.50 per dish/course. Substitute gluten free pasta $7. Gluten free bread $5 |*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
Corkage policy: $30/750 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.
Soup of The Day
Mixed Green Salad
Marble Ridge Classic Waygu Beef Tartare*

Roasted Beet Salad
Caesar Salad
Hamachi Crudo*
The Crossing’s Blue - Crab Cake
Spanish Octopus
Tagliolini
Egg Raviolo
Spaghetti
