Sample Menu

1.15.2006

small plates red lentil dip puree of spiced red lentils, warm lavosh, herbs, radishes + pickled carrots 5

garlic + olives roasted garlic cloves, harissa baked olives, lemons + crusty bread 6

terrene

te˘re¯ne – 1. adj - of the earth; 2. noun - a fundamental philosophy that permeates every aspect of our business

mixed fry crispy fried white anchovies, onions + lemons served with raw fennel + olives 8

flatbreads smoked chicken, roasted garlic, gruyere, roasted potatoes ver jus dressed arugula + endive 9 veggie sausage, preserved tomatoes, pepper flake + la abadesa 8

frites hand cut fries, black pepper salt, pickled onion mayonnaise 5

our bread service what’s in the little dish that comes to the table? red lentil dip, cultured butter + organic extra virgin olive oil. make sure to try all three as they interact with the bread differently

tofu on a stick crispy fried, cashew dipping sauce 6

mussels white wine sofrito broth, with garlic toast 10

ribs ginger braised pork spare ribs, crispy fried sweet ‘n spice glaze 8

please refrain from pipe or cigar smoking • a charge of 25 will apply to all split items 18% gratuity on parties of 7 or more

shetka stone our table tops are made from a revolutionary product that has a 100% sustainable life cycle manufactured from pre + post consumer waste paper

1.6.2006

greens + bowls just greens simple tender greens, veggies, roasted shallot ver jus or crème fraiche dressing 6 amish blue cheese 15

organic some of our ingredients are grown without the use of drugs, hormones, synthetic chemicals, fertilizers or pesticides

knife + fork romaine whole romaine leaves, garlic bread shards, hard cooked egg, asiago vegan green goddess dressing 8 anchovies if desired 2

rocket + frissee

young rocket, frissee, roasted beets, orange supremes, salted sunflower seeds + blue cheese sweet cumin vinaigrette 9

miso soup custard tofu, dashi, vegetables, miso + pickled ginger 6

daily soup tasty soup freshly made 6

sustainable to accommodate the basic needs of the earth’s present inhabitants while preserving the resources that will enable future generations to flourish

composting we save all of our preconsumer vegetable trimmings + send them to the new roots urban garden to turn into new soil

rocket european annual often grown as a salad crop to be harvested when young + tender [syn: roquette, garden rocket, rocket salad, arugula]

1.22..2006

big plates great lakes walleye

parsnip coulis, savoy cabbage with oxtail black trumpet mushroom + madeira jus 23

seafood stew fresh fish, shrimp, mollusks, spicy coconut cashew broth, cilantro + lime, spiced quinoa 24

our water we use only filtered water for cooking + for drinking, so drink up

chicken pan roasted breast, pomegranate glaze creamy polenta + wilted winter greens 19

pork

pan roasted thick cut chop, pear + green peppercorn pan sauce toasted barley + wild rice pilaf 21

flank steak

our seafood we believe in using only seafood from sustainably managed sources

grilled hanger steak, red wine jus, herb gnocchi, shiitake mushrooms, butternut squash, fresh watercress 19

pasta

semolina + whole wheat penne, gulf shrimp, roasted red pepper, rocket, plum tomato cream + asiago 18

tofu “cacciatore” style, braised in white wine tomato sauce, shiitake mushrooms, celery, onions, steamed brown rice 16

tempeh marinated soybean tempeh, daikon, savoy cabbage, carrot udon noodles, egg drop soy broth, scallion oil 16

some of our product sources Biver Farm Keith Biver + Brett Palmier Edwardsville, IL Bellews Creek Farm Paul, Nancy Krautman Cedar Hill, MO Ozark Forest Mushrooms Nicola Mc Pherson Dan Hellmuth Ozark Forest, MO