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Our Menu

  • The Crossing Lunch Menu
  • Premium Tasting Menu
  • A La Carte
  • Desserts
  • Valentine's Menu 2026

*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

$85.00 per person
Optional Premium Wine Flight Starting at $80.00 per person

First Course

Today’s Soup
The Crossing’s Roasted Beet Salad - Goat cheese, mascarpone, toasted pine nuts, shallots, sherry vinegar.
Yellowfin Tuna Tartare* - Celery, lemon zest, lemon crème, trout roe.
Caesar Salad - Crisp romaine lettuce, croutons, fresh Spanish anchovies, Parmigiano-Reggiano.
Grassfed Beef Tartare* - Traditional, crostinis.

Second Course

Tagliolini - Wild chanterelle mushrooms
Spaghetti - Cacio e pepe
Spanish Octopus - Romesco, English peas, smoked fingerling potatoes, Marcona almond gremolata, basil oil
Escargot - Braised leeks, breadcrumbs, butter, garlic, fennel saffron sauce.

Entrée Course

Grass Run Farms Prime NY Strip* - Pomme purée, grilled portabella mushrooms, carrots, Bordelaise sauce +$8.00
Rockbridge Ranch Missouri Trout* - Roasted potatoes, leeks, zucchini, Marcona almonds, sage brown butter
Texas Quail - Crushed potatoes, oyster mushrooms, broccoli, shallot quail jus
Sea Scallops* - Pomme purée, rainbow cauliflower, black trumpet mushrooms, lemon caper scallop jus

Dessert Course

Warm Chocolate Torte - Berry coulis, vanilla bean gelato
Fried Apple Pie - Crème fraiche, apple coulis, cinnamon gelato
Beignets - Vanilla mousseline, chocolate sauce
Pumpkin Cheesecake - Pumpkin coulis, pumpkin seed candy
Lemon Semifreddo - Raspberry cream, raspberry sorbet, candied lemon zest, mint coulis
Chai Vanilla Crème Brûlée - Berries
Gelato or Sorbet - Selection varies

Chefs’ Grand Tasting Menu

Menu $160.00 Per Person | Wine pairing starting at $90.00

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.
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: +$5.00
Split Charge: $7.50 per dish/course.
Substitute gluten-free pasta for +$7.00
Gluten-free bread for +$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.

Menu

Soup of the Day

$18.00
Chef’s selection.

Mixed Green Salad

$20.00
Granny Smith apples, honey dijon lemon vinaigrette, cranberries, and blue cheese.

Grassfed Beef Tartare*

$30.00
Traditional, crostinis

Roasted Beet Salad

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

Caesar Salad

$22.00
Crisp romaine lettuce, croutons, fresh Spanish anchovies, and Parmigiano-Reggiano.

Yellowfin Tuna Tartare*

$30.00
Celery, lemon zest, lemon creme, trout roe.

Spanish Octopus

$32.00
Romesco, English peas, smoked fingerling potatoes, Marcona almond gremolata, basil oil.

The Crossing’s Blue - Crab Cake

$26.00
Sambal aioli, field greens.

Tagliolini

$34.00 | $60.00 • Wild golden chanterelle mushrooms.

Egg Raviolo

$32.00
Three cheese, lamb ragu, pecorino.

Spaghetti

$26.00 | $48.00 • Cacio e pepe.

Tagliatelle

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

Grass Run Farms Prime NY Strip*

$70.00
Pomme purée, grilled portabella mushrooms, carrots, Bordelaise sauce.

Duck Confit

$50.00
Crushed Yukon gold potatoes, braised cabbage, green beans, apple blackberry gastrique.

Atlantic Flounder

$50.00
Pomme purée, Brussels sprouts, spaghetti squash, spiced beurre blanc.

Roasted Amish Chicken

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

Sea Scallops*

$55.00
Pomme purée, rainbow cauliflower, black trumpet, lemon caper scallop jus.

Atlantic Yellowfin Tuna*

$55.00
Parsnip purée, mushrooms, beurre rouge.

New Zealand Lamb Chops*

$58.00
Crushed potatoes, oyster mushrooms, Swiss chard, mint lamb jus.

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.

$175 per person
Optional Wine Pairing $75

This is our featured menu on Friday, February 13 and Saturday, February 14.
The A La Carte and Premium Tasting Menu will not be available.

Corkage policy: $30 / 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.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

First Course

Carrot Ginger Soup

Balsamic glaze

Mixed Green Salad

Apples, honey Dijon lemon vinaigrette, cranberries, blue cheese

Scallop Crudo*

Peppers, shallots, lemon truffle dressing, hackleback caviar

The Crossing’s Beet Salad

Goat cheese, mascarpone, shallots, pine nuts, sherry vinaigrette

Frisee Salad

Egg Milanese, lardons, white balsamic vinaigrette, Pecorino Romano

Henri Bourgeois 2024 Sancerre

Aubert & Fils Champagne Brut

Second Course

Tagliatelle

Veal ragu, pecorino fonduta

Tajarin

Morel mushrooms, Parmigiano Reggiano

Maryland Blue Crab Cake

Lemon aioli, mixed greens

Veal Sweetbreads

Parsnip purée, baby shiitake mushrooms, salsify, caper veal jus

Spanish Octopus

Smoked potatoes, English peas, arugula, pomodoro, pistacchio gremolata

Domaine Huet 2023 Vouvray Sec, Le Haut Lieu

San Filippo 2018 Brunello di Montalcino

Entrée

Beef Bourgignon

Cremini mushrooms, bacon, carrots, pearl onions, creamy polenta

Indiana Duck Breast*

Celery root purée, rainbow carrots, oyster mushrooms, truffle duck jus

New Zealand Lamb Chops*

Sweet potato purée, rainbow cauliflower, roasted Brussels sprouts, mint lamb jus

Butter Poached Lobster Tail*

Saffron risotto, white asparagus, portabella mushrooms, tarragon beurre blanc

Black Grouper

Pomme purée, spinach, leeks, sherry lemon crab sauce

Dupont-Fahn 2023 Bourgogne Blanc, Chaumes des Perrieres

Red Car 2023 Sonoma Syrah, The Fight

Dessert

Strawberry Cheesecake

Strawberry coulis, berries

Chocolate Torte

Vanilla gelato, Berries

Lemon Semifreddo

Raspberry sorbet, candied lemon zest, mint cou

Apple Bread Pudding

Caramel, whipped cream

Gelato or Sorbet

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