Riddle’s Penultimate Café & Wine Bar
314-725-6985 - www.RiddlesCafe.com
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BILL OF FARE -
Saturday, August 16, 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
Smoked Halibut - Everybody’s favorite ocean fish is smoked over hickory wood in our
own kitchen, and served with a simple sauce of sour cream and fresh dill. 7.25
Homegrown Tomato Salad - They’ve arrived! Midwestern summer’s big, juicy red
homegrown tomatoes are in, and we let them shine. A big plate of ‘em, served with
bell pepper, red onion, fresh basil, and our house-made Spicy Italian vinaigrette. 9.95
(Tomatoes from Braeutigam Farm in
The Super Tomato Salad - The already impressive Homegrown Tomato Salad (above)
is further spiffed up with slices of creamy fresh mozzarella cheese and Paula’s dynamite
spicy
homegrown corn relish. Corn courtesy of the Thies family farm in
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
Grilled Chilled Tenderloin Remoulade – Remoulade, the wonderful N’Awlins
sauce for chilled shellfish, is also an astonishingly good addition to the tender
Grilled
Chilled Bistro Beef Tenderloin.
7.95
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
Lamb & Fig Pizza – A flatbread pizza with slices of Lamb Loin Steak and Volpi Prosciutto,
Mount
Pleasant Port Wine Caramelized Onion, Fresh Figs from
delicious Chevré
style Cheese from Goatsbeard Farm near
sweetened with Fresh Mint and Honey from
Tonight’s Homemade Soups & Salads
→ Cajun Cabbage Soup 4.75/ 6.75
Cabbage, aromatics, and Andouille sausage shipped to us from Paul
Prudhomme Himself down in the
→ Riddle’s Garden Vegetable Soup 4.75/ 6.75
Low chlo, low cal and all delicious.
→Chilled Gazpacho 4.75/6.75
A perennial favorite. We wait until the homegrown tomatoes, peppers and
cucumbers are summer-perfect ripe to make this
soup!
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 lettuces from Bob
Lober in Moscow Mills, MO.
Tonight’s Entrée & Seafood Specials
Grilled Scallops - The sweet, delicate meat of these big U-ten scallops is complemented by
salsa
made from the dynamite cantaloupes we get from Double Star Farm in
County, IL, and
poblano peppers from Thies Farm in
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
Blackberry Pork Chop– A Frenched, bone-in pork chop 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
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
Chicken Stupendo - The peaches are finally
nice enough to serve this
dish. Mostly peachy, with a
little basil and spice thrown in for balance.
A much-anticipated Riddle’s summer favorite. Peaches from Eilerman Brothers
Farm in
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, Ryan Maher’s Chanterelles, 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 Green Beans with butter and ham
Ham from the Ozark mountain Pork Co-op
→ Homegrown Beets in Orange-Balsamic Vinaigrette
Beets and Beans from the
Centennial Farm in
→Eggplant Saute with Rosemary and Tomato
→Linguini with Basil Pesto
→ Fingerling Potatoes with Dill butter
Potatoes
and Basil from Bob Lober’s St. Isidore
farm in Moscow Mills, MO
→ Fresh Broccoli
Tonight’s Pasta Selections
Linguini Duck L’Orange – Portobella mushrooms from Nicola MacPherson,
succulent duck breast meat and Chevre-style
cheese from Goatsbeard Farm, with
leeks, soy, and a touch of orange. 18.50
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?
→ 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
→Caroline Cake - 6.00
Chocolate cake layers baked in Paula’s kitchen are complemented with filling made
from big, plump blackberries from the Thies farm. The whole thing is swathed in
fudge-butter frosting, and each slice is topped with one of said berries.
Cries Out for a Scoop of Homemade Ice Cream – 7.50
→Homegrown
Peach Pie - 6.50
Needs no introduction. Peaches grown
at Eilerman Bros Farm in
greatest delights here at Riddle’s.
Crowning Blow: With a Scoop of Homemade
Ice Cream – 8.00
→ 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 - Spiced Rum Ice Cream-
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Homegrown Blackberry Ice Cream
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Ice Cream Sundaes
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Homemade Hot
Fudge Sundae
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Red
Raspberry Sundae
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→ 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
Try a MOJITO
from the Bar - Fresh local mint, hand-squeezed
lime juice, white
Bacardi Rum, and crushed ice. - 7.95
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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
With the arrival Homegrown
Peaches we are currently offering the classic Bellini -
homegrown peach purèe,
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.