Eclipse Dinner Menu 01 - Moonrise Hotel
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Small Plate Deviled Eggs 5 Smoked salmon. Caviar. Dill. Charcuterie Board 12 SERVES TWO 16 SERVES FOUR Local cured meats. Cheeses. Nuts. Pure honey comb. Jam. Pickled veggies. Pork Belly 13 Bourbon glaze. Carrot frisée. Micro watercress. Voodoo Wings 12 Spicy voodoo sauce. Green onion. Ranch. Charred Rainbow Carrots 8 Rosemary. Honey garlic. Bourbon. Smoked Gouda Mac & Cheese 8 Cavatappi. Bacon. Flash Fried St. Louis Ribs 12 Mangalista pork fat. Served with tomato jalapeño jam. Fig & Burrata Tartine 11 Grilled Tuscan bread. Red wine glaze. Micro watercress Truffle Fries 9 Fresh herbs. Truffle oil. Parmesan Beets & Ricotta 10 Braised beets. Herbed ricotta cheese. Pistachio. Garlic honey. Lemon zest. Eclipse sources from the following local farms. Joyce Farms Boeckman Family Farms Sunfarm Doublestar Farms Freskie Farms Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs mayincrease your risk of food borne illness. Please inform your server of any allergies or dietary restrictions. Entree ALL SANDWICHES SERVED WITH FRIES Moonrise Burger 13 8 ounce grass–fed beef patty. Cheddar. Lettuce. Tomato. Onion. Eclipse Bacon Burger 16 8 ounce grass–fed beef patty. White cheddar. Honey-cured bacon. Fried onion. Lettuce. Garlic aioli. Chef’s Burger MARKET Ask server for details. Impossible Burger 15 Vegan patty. Lettuce. Tomato. Onion. House-made pickles. Fazio bun (contains egg) Grilled Cheese & Tomato Soup 13 American & mozzarella. Basil pesto. Heirloom tomato jam. Cup of tomato bisque. Cubano 13 House-made Cuban bread. Black Forest ham. Mojo pork. Swiss. Yellow mustard. Reuben 12 Corned brisket. Sauerkraut. Russian dressing. Swiss. Fazio marble rye. Squash Noodles & Spicy Tofu 14 Yellow squash & zucchini “noodles”. Spicy seared tofu. Red onion. Heirloom cherry tomato. Basil oil. Substitute chicken 5 Pappardelle Carbonara 18 Guaciale. Leeks. Parmesan. Shaved egg yolk. Grilled bread. Lamb Shank 24 Garlic mashed potatoes. Sautéed arugula. Charred cipollini onions. Fish & Chips 16 Haddock. Civil Life brown ale batter. Peas. House-made tartar. Strip Steak & Truffle Fries 22 12 ounce strip steak. Compound herb butter. Half Chicken with 21 Spices 26 Barn roaming chicken. Stir-fry chantrelle mushrooms. Confit cipollini onion with pine nuts & orange champagne soy sauce. Market Fish MARKET Ask server for details. Salad Caesar 11 Crispy prosciutto. Bread crumbles. Shaved egg yolk. Parmesan. Add chicken 3 Pear & Fig 13 Arugula. Toasted goat cheese. Black mission figs. Red wine poached pears. Candied wal- nuts. Champagne vinaigrette. Garden Salad MARKET Chef's selection of locally sourced ingredients and house-made dressings. Ask server for details. St. Louis Chef’s Salad 12 Hearts of romaine. Local salami. Baby mozzarella. Pepperonchini. Kalamata olive. Roasted red peppers. Artichoke. House vinaigrette. Soup Roasted Tomato Bisque 5/10 Bacon & Mushroom 6/12 Bacon. Ozark Forest mushrooms. Gouda. Gluten-free Vegetarian $3 fee for substitutions. $5 fee to split entrées. RESTAURANT & LOUNGE Moonrise Hotel
Transcript of Eclipse Dinner Menu 01 - Moonrise Hotel
Small PlateDeviled Eggs 5 Smoked salmon. Caviar. Dill.
Charcuterie Board 12 SERVES TWO
16 SERVES FOUR
Local cured meats. Cheeses. Nuts. Pure honey comb. Jam. Pickled veggies.
Pork Belly 13 Bourbon glaze. Carrot frisée. Micro watercress.
Voodoo Wings 12 Spicy voodoo sauce. Green onion. Ranch.
Charred Rainbow Carrots 8 Rosemary. Honey garlic. Bourbon.
Smoked Gouda Mac & Cheese 8Cavatappi. Bacon.
Flash Fried St. Louis Ribs 12 Mangalista pork fat. Served with tomato
jalapeño jam.
Fig & Burrata Tartine 11 Grilled Tuscan bread. Red wine glaze.
Micro watercress
Truffle Fries 9
Fresh herbs. Truffle oil. Parmesan
Beets & Ricotta 10
Braised beets. Herbed ricotta cheese. Pistachio. Garlic honey. Lemon zest.
Eclipse sources from the following local farms.
Joyce Farms
Boeckman Family Farms
Sunfarm
Doublestar Farms
Freskie Farms
Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs mayincrease your risk of
food borne illness. Please inform your server of any
allergies or dietary restrictions.
Entree A L L S A N D W I C H E S S E R V E D W I T H F R I E S
Moonrise Burger 138 ounce grass–fed beef patty. Cheddar. Lettuce. Tomato. Onion.
Eclipse Bacon Burger 168 ounce grass–fed beef patty. White cheddar. Honey-cured bacon. Fried onion. Lettuce.
Garlic aioli.
Chef’s Burger MARKET Ask server for details.
Impossible Burger 15 Vegan patty. Lettuce. Tomato. Onion. House-made pickles. Fazio bun (contains egg)
Grilled Cheese & Tomato Soup 13 American & mozzarella. Basil pesto. Heirloom tomato jam. Cup of tomato bisque.
Cubano 13House-made Cuban bread. Black Forest ham. Mojo pork. Swiss. Yellow mustard.
Reuben 12Corned brisket. Sauerkraut. Russian dressing. Swiss. Fazio marble rye.
Squash Noodles & Spicy Tofu 14
Yellow squash & zucchini “noodles”. Spicy seared tofu. Red onion. Heirloom cherry tomato.
Basil oil. Substitute chicken 5
Pappardelle Carbonara 18 Guaciale. Leeks. Parmesan. Shaved egg yolk. Grilled bread.
Lamb Shank 24Garlic mashed potatoes. Sautéed arugula. Charred cipollini onions.
Fish & Chips 16Haddock. Civil Life brown ale batter. Peas. House-made tartar.
Strip Steak & Truffle Fries 22 12 ounce strip steak. Compound herb butter.
Half Chicken with 21 Spices 26 Barn roaming chicken. Stir-fry chantrelle mushrooms. Confit cipollini onion with pine nuts &
orange champagne soy sauce.
Market Fish MARKET
Ask server for details.
SaladCaesar 11Crispy prosciutto. Bread crumbles. Shaved egg yolk. Parmesan. Add chicken 3
Pear & Fig 13 Arugula. Toasted goat cheese. Black mission figs. Red wine poached pears. Candied wal-nuts. Champagne vinaigrette.
Garden Salad MARKET
Chef's selection of locally sourced ingredients and house-made dressings. Ask server for details.
St. Louis Chef’s Salad 12
Hearts of romaine. Local salami. Baby mozzarella. Pepperonchini. Kalamata olive. Roasted red peppers. Artichoke. House vinaigrette.
SoupRoasted Tomato Bisque 5/10
Bacon & Mushroom 6/12Bacon. Ozark Forest mushrooms. Gouda.
Gluten-free Vegetarian
$3 fee for substitutions. $5 fee to split entrées.
RESTAURANT & LOUNGE
Moonrise Hotel
