Riddle’s Penultimate Café & Wine Bar
314-725-6985 - www.RiddlesCafe.com
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BILL OF FARE -
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Sunday, July 20, 2008
Tonight’s
Starters & Smaller Portions
Beets & Chévre Cheese - Oven-roasted Beets from the 5th generation to operate the
Thies Family Farm in
Goat Cheese, spicy nuts from the Missouri Northern Pecan Growers Association
and
Caprese Salad - Until the midsummer homegrown tomatoes arrive, we comfort
ourselves with this marinated salad of surprisingly good grape tomatoes, along
with fresh mozzarella cheese, in a dynamite fresh herb sherry vinaigrette. 6.50
Crawfish
is treated to a lovely sweet onion and poppyseed dressing and mixed
with vegetables for a summer-perfect salad. 8.95.
Crostini Harrisburg - Crostini
(“little toast” in
baked Breadsmith Baguette
spread with Fresh Herb-enhanced Chèvre-style Goat
Cheese
from
Hinkebein’s Garlic Sausage - We get these succulent, bratwurst-like links from Karlios
Hinkebein down in
then top with caramelized onion and a garlic-Dijon vinaigrette. 8.95
Blue Cheese Stuffed Mushroom Caps - Big caps stuffed with a mixture of
Blue
Cheese and quite a good shot of Avery Island, Louisiana
Sautéed
the
confluence of two of
Shrimp Remoulade – Big wild, Gulf Shrimps served with our version of the traditional
New Orleans Mustard Sauce zippy with Tarragon & Cayenne. 8.95
Shrimp Cocktail – Big wild, Gulf Shrimps
served with the traditional American
tomato cocktail sauce, this one made with fresh Southern Illinois Horseradish
ground fresh for us at Rothman’s Deli, 4720 Delmar. 8.25
Crawfish Stuffed Mushroom Caps - Large caps piled high with a rich stuffing of
Crawfish Newburg, spiked with dry sherry and a good shot of cayenne pepper. 7.50
→ André & Fuji – A wedge of sinfully
rich St. André Cheese from
delicious, crispy-sweet Fuji Apple slices and a variety of other fruit with crackers.
Excellent with
wine! Two sizes - 9.95 / 13.95
Tonight’s Homemade Soups & Salads
→ Mushroom Barley Soup 4.75/ 6.75
Beef broth with a smack of dry sherry, barley, white mushrooms,
and
Shiitakes from Nicola MacPherson in
→ Riddle’s Garden Vegetable Soup 4.75/ 6.75
Low chlo, low cal and all delicious.
→Chilled Orange-Apricot Soup 4.75/6.75
A perennial favorite, this soup has a yogurt base, a hint of spice, and
an extremely
refreshing quality!
carrot, red onion, tomato, bell pepper, cucumber, ripe olive and egg. 6.95 / 9.95
Chef Salad - A mound of crisp
greens, mushroom,
smoked turkey, cheese, carrot, red onion, tomato and egg. 6.95 / 9.95
bell pepper and egg. Served with our own Mayfair Dressing. 6.95 / 9.95
Today’s salads include Butter and
Romaine lettuces from Bob Lober in
Tonight’s Entrée & Seafood Specials
Grilled Cobia - This fish is popular at weddings and celebrations in
Central and
We go international with it, grill over high heat, set atop a bed of Caponata, a delicious
south Italian eggplant stew, and finished with shallot-tarragon aioli. 22.50
Shrimp Sara – Jumbo wild Gulf Shrimp are sautéed with fresh
Garlic and
Mushroom, served with a rich, deeply-flavored sauce of white Port Wine,
Tomato,
Artichoke Heart and Cream. A Riddle’s Original for over 20
years. 21.95
Chicken Major Grey - A Boneless
Breast of carefully
raised, antibiotic-free Ashley Farms
Chicken is sautéed
with Green Onion, flamed in Brandy and served with a sauce of Sour Cream,
Mango Chutney and the excellent Curry blended for us by the St. Louis Herb Society.
A Riddle’s original
for more than 20 years. 18.50
Chicken Rosé – A boneless Breast of carefully raised, antibiotic-free Ashley Farms Chicken
is sautéed with Onion and Bell Pepper, served in a sauce of Rosé Wine and Soy Sauce,
Brown Sugar and Oregano. Another Riddle’s original for more than 20 years. 17.50
Memphis Pulled Pork Bar-Be-Que - Whole pork butts from the happy pigs
raised hormone- and antibiotic-free by the family farm
owners of the
Pork Co-op in
over hickory wood in our kitchen for nine hours. Served with our own
Blackstrap Bar-Be-Que Sauce and fresh cut Cabbage Slaw. 16.95
Blackberry Pork Loin– Medallions of boneless pork loin from the
happy
pigs raised by the 52 family farm owners of the
Pork Co-Op in
with a glaze made of the dynamite blackberries that we got this
week from the Thies
farm in north
Creamy Lemon Apéritif - This is a wonderful drink in which we take
ice cold Lombardi
Cream
of Limoncello and add a dash of Navan
- vanilla
infused Grand Marnier -
mix it up real good and serve it in a cordial glass. - 7.00
Duck in Kriek - Boneless breast of duck is pan-seared and served with a dynamite
sauce based on the
bright, tart cherries that come to us from father-son team Tom and
at 177-year-old Braeutigam Orchards in
from
Lamb Loin Nicola– Tender Lamb Loin Steaks are grilled over high
heat and topped with a sauté of Bob Lober’s Texas Sweet onions from the St. Isidore farm in Moscow
Mills, MO, fresh sage, and Nicola Mc Pherson’s Shiitake mushrooms from the
Ozark Forest Mushroom farm in Shannon County, MO. 22.95
Fresh Vegetable Plate - A selection of four of today’s
fresh vegetables, always the best on
the
market and when possible, locally & lovingly grown. Served with soup or salad. 14.75
Grilled Fillet Mignon - Magnificent American beef, char-grilled to order. 28.95
Fillet Marchand de Vin - Char-grilled to order, served with a long-simmered
French-Creole sauce of Beef Stock, Mushroom, Prosciutto, Red Wine and Garlic. 29.95
Fillet Delmar - Char-grilled to order, served in traditional American style,
heaped with sautéed Mushroom and Onion. 29.95
Tonight’s Fresh Vegetable Selections
→Homegrown Corn on the Cob!
→ Homegrown Summer Squash with Prosciutto &
Romano
Squash and corn from the Thies
family farm in north
→ Homegrown Yellow Wax Beans with butter and Ham
from the
→ Homegrown Chiogga
Beets in Orange-Balsamic
Vinaigrette
Beets and Beans from the
Centennial Farm in
→Linguini with Basil Pesto
Basil from Bob Lober
at St. Isidore Farm in
→ New Potatoes with Dill butter
→ Fresh Broccoli
Tonight’s Pasta Selections
Linguini con Tonno – A staple of Italian home cooking, this classic
showcases
fresh tuna, basil, tomatoes and olives in a garlicky olive
oil and white wine sauce.
Just the ticket on a summer’s evening. 16.95
Spaghetti Conroy - Garlic-Butter Sauce with white Wine, sautéed
Onion, Mushroom and
Bell Pepper, tossed with Parmesan
Cheese. 12.95
Cavatelli with Broccoli - Fresh Broccoli in a rich Cream Sauce with sliced
Mushrooms & Parmesan cheese. 14.95
Cavatelli Tutto Mare – A rich cream sauce with fresh Mushrooms, Shrimp, Crab
and Whiting tossed with a touch of the very fine Curry blended by the
Cajun Cavatelli - A rich white sauce with Mushroom, Bell Pepper,
Crawfish tail meat, like tiny lobster tails, and a dash of Cayenne Pepper. 15.75
Lasagna - Baked in layers with our own flavorful Red Sauce, a mixture of Cheeses
and Italian Sausage that we make ourselves from Ozark Mountain Co-op Pork as well as
pastured
Ground Beef raised by Karlios Hinkebein
in
Spinach Lasagna - A meatless lasagna baked in layers with
White Sauce, creamed Spinach & Cheeses. 13.50
Spaghetti Bolonese - Red meat sauce rich with pastured Missouri Ground Beef
raised by Karlios Hinkebein in
Italian Sausage made with Ozark Mountain Co-Op Pork. 12.95
Lighter Fare
The Better Burger 8.95
- ½ pound of pastured
Beef raised by Karlios Hinkebein
in
The Better
Cheeseburger 9.95
BBQ Ashley Farms Chicken Breast Sandwich 9.95
Ketchican
Sandwich - Smoked Salmon & Boursin Cheese on Foccacia 9.25
Our popular salads -
Soup & Salad - small salad (above) &
cup/large salad & bowl 9.95/13.50
Tonight’s Desserts
Espresso or Cappuccino?
→ Far Breton – 6.50
A “far” is a custardy pudding cake with a dense, smooth, flan-like texture. This one,
similar
to the signature dessert pastry of the historical kingdom, duchy and French
of
in
Served
with a Sauce of Apricot,
→ Bananas Flood - An extravaganza!
Banana slices sautéed with Pineapple
and Coconut, flamed with dark Jamaican Rum and poured
around
a big serving of our own Homemade French Vanilla
Ice Cream – 8.95
→ André & Fuji – A wedge of sinfully
rich St. André Cheese from
delicious, crispy-sweet Fuji Apple slices and a variety of other fruit with crackers.
Excellent with
wine! Two sizes - 9.95 / 13.95
→ Penultimate
Almond Cheesecake - 5.00
Always hand-made in our kitchen
with a graham cracker crust.
Homemade Ice Cream
We make our own ice creams here in the restaurant using a quarter-century old
Belgian
Chocolate Ice Cream - French Vanilla Ice Cream -
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Kahlua-Cappuccino Ice Cream - Oreo Ice Cream
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Spiced
Rum Ice Cream
Ice Cream Sundaes
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Homemade Hot
Fudge Sundae
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Red
Raspberry Sundae
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Espresso Martini – A great after-dinner drink. We combine Stoli Vanil vodka,
Mezzaluna Espresso liqueur, and a single shot of espresso coffee, shake it over ice,
and strain it into a chilled, sugar- rimmed martini glass. -8.25
Have a Draft Guinness Stout for dessert!
20 ounce
Imperial Pint - 6.00
NOTES
We accept Mastercard, Visa,
American Express, Diner’s Club, and Green
American Dollars. We do not accept personal checks at all.
We are, as they say, not responsible for lost or
stolen articles. If we find it we’ll be glad to
hold it
for you, but if you’re going to be mad about it, please don’t leave it here in
the first place.
We will cheerfully serve the wine or the birthday cake
that you bring in with you but
these
services are subject to a service charge.