Join us for the final Thursday in July to celebrate the season’s bounty in Tower Grove Park. 

July 29th menu selections include:

Dinner Buffet

• Arugula Salad – roasted beets, goat cheese, Missouri black walnuts + housemade balsamic vinaigrette
• Fingerling Potato Salad - shaved fennel, sweet basil + charred peppers
• Chicken Salad - on a bed of boston bibb leaves
• Local Tomato Caprese Salad - fresh mozzarella, basil pesto, frisse
• Grilled Local Vegetables - garlic roasted portobello mushrooms + balsamic baked bermuda onions
• Display of Sweet Watermelon Wedges – local berries
• Crudite of Local Vegetables – honey lime dip
• Local Peach + Sweet Basil - with G&W prosciutto
• Assorted Cheeses, G&W + Volpi Meats - rich’s flatbread, breadsticks + crostinis
• Mangia Penne Putenesca 
• Sesame Encrusted King Salmon- with baby bok choy, shitake mushrooms, sweet peppers + ginger soy glaze wasabi aioli
• Cider Spiked Smokey Pork Loin- medley of local vegetable saute
• Roasted Beef Tenderloin- with trio of roasted potatoes + cabernet demi glace
• Black Bear & Companion Breads – amish jam, whipped butter & roasted garlic bulbs

Served Dessert

Sweet Summer Corn Blini - with black berry creme fraiche

Price: $28.95 per person
(includes the dinner buffet, served dessert & a choice of coffee or tea)

Hours: 6:00pm – 9:00pm

Reservations: 314-575-5658

Pan Seared Wild Striped Bass
with rosemary roasted fingerling potatoes, “fettuccine” of local vegetables, fresh basil aioli and cherry tomatoes

Ingredients:

2 Tbs butter

½ cup semolina flour

4 (6oz) portions wild striped bass

12 oz fingerling potatoes

2 Tbs chopped fresh rosemary

1 lb fresh local zucchini, yellow squash and carrots

½ cup good quality mayonnaise

¼ cup basil pesto

10 cherry tomatoes cut in half

4 Tbs extra virgin olive oil

Sea salt and fresh cracked pepper to taste

Toss fingerling potatoes with rosemary and 1 Tbs olive oil season with salt and pepper. Roast in a 350 degree oven for about 20 min. Drench fish portions in semolina with salt and pepper. Place in a hot pan with 2 Tbs olive oil skin side down. Sear until skin is crisp, about 6 min. Turn over and finish cooking process, about 2 min. Sauté vegetables in butter salt and pepper in a medium hot pan briefly. Combine mayonnaise and pesto and serve with fish, vegetables and potatoes. Garnish with tomatoes.

Thanks for watching Show Me St. Louis!