We have reached the point of the year when many farmers are beginning to Shut down for the season. There are still a few set up for winter and some with root vegetables and winter squash available in storage. We too find ourselves stocking up for the winter as we prepare for the few months in St. Louis without much farm activity. Creative menu planning comes into play to utilize as much of the available local goods as possible and make our menu interesting over the next few months. We already received the seed catalogue for next years tomatoes… we’re just saying, its not that far away.
Our beer dinner is nearly sold out. At print time we have two seats left for Monday. There have been a few minor changes to the menu but it is mostly as it was written. This weekend we will be experimenting and honing in on the flavors and presentation we will offer on Monday. It is always a blast to go above and beyond and to push the envelope to create something special and memorable. We hope you are as excited for Monday as we are! Check the Beer Dinner link at the bottom left of links just to the left for the full menu!
Stellina offers catering for just about any size or event. Whether you are looking for a lunch or dinner buffet spread, office lunch, private in home dinner parties, offsite weddings or any other type of private event, Stellina can handle the task.
The Stellina team will work with any budget and provide custom menu ideas for your events. We will provide our top notch quality and service for any event from 10-300 people. If you have an interest in Stellina catering an event for you, please either call 314-256-1600 or Contact Us Here.
This week’s menu begins with a classic Stellina soup. The truffle cauliflower puree is the most popular soup we make. The puree of cauliflower, onions, and thyme cooked slowly and finished with parmesan and white truffle oil is simply beautiful. The beet terrine is back again, as is the poached pear and the chicken liver mousse. The Puntarelle salad has not gotten a lot of attention lately but makes its final run of the season. The Za is topped with Sopressata and red onion with pizziola sauce and mozzarella cheese. The T-ravs are filled with toasted parmesan and fresh herbs and as always presented with house marinara and a petite salad. The final options of hummus, antipasta, and carpaccio remain the same.
Pastas begin with the whole wheat walnut tagliatelle for a change. We are switching it up and adding meat to the whole wheat while the semolina pasta stays vegetarian this week. Spicy coppa, roasted Brussels sprouts, and roasted garlic make up the first dish. The spicy white wine sauce finishes this dish with just the right amount of heat to this whole wheat pasta. A never been made agnolotti makes the menu this week. We fill our pasta with roasted celery root from Berger Bluffs Farm. This straight forward filling is set off by another Stellina first. A smoked veal stock imparts marvelous flavor as we smoked the bones and the mire poix prior to simmering the stock with red wine, herbs, garlic, and tomato paste. The flavors come alive as the Berger Bluffs Farm celery root exceeds expectations and makes for a tremendously hearty dish. The semolina fettuccini combines Red Russian Kale from Double Star Farm with sun-dried tomatoes and fresh goat cheese. The oil butter and garlic sauce offers a nice backdrop for these flavors to mingle. Our lasagna is a traditional one layering Italian sausage with spinach. The layers of semolina pasta sheets, house marinara, and mozzarella make this dish both simple and filling.
Grilled Hanger Steak offers a tender cut of beef because of the careful marinating process prior to the grill. Red wine and garlic combine with olive oil, herbs, and a touch of soy sauce to help this underutilized cut. It has better flavor than most other options yet sees little respect. The roasted Yukon Gold Potatoes from Berger Bluffs work well with the Broccoli Raab to complete this dish. The veal glace imparts a rich flavor to this already flavorful presentation.
Our seafood dish is a braised Monkfish with a Cannellini Bean Ragout. The monkfish filets are seared before being slowly cooked in white wine, herbs, garlic, and lemon. The delicate fish is served with the reduction from the braise as the long slow cook of the cannellini beans is packed with flavor. We poach fennel and pearl onions in the same liquid we use to braise the fish as the profile is carried out through the entire dish. A hearty warming offering for this cold fall weekend.
Truffle cauliflower soup $4.95
Antipasto platter $14.95
Hummus and olive plate $9.00
T-ravs – Toasted parmesan and basil with house marinara $8.00
Beef Carpaccio – sliced beef, Mache salad, hard boiled quail egg, piave vecchio cheese, hot mustard, extra virgin olive oil $9.00
“Red Aces” Beet terrine with Granny Smith Apples, toasted walnuts, extra virgin olive oil powder, goat cheese mousse, balsamic, and greens $9.00
Puntarelle Salad – Berger Bluffs Farm Puntarelle Greens with an anchovy dressing and Goatsbeard Farms Pizzicato Cheese $7.50
Poached Pear Salad – spiced red wine poached pear, goat cheese croquette, pumpkin seeds, and poaching reduction with extra virgin olive oil $9.00
Chicken Liver Mousse – red pepper jelly, fig jam, stone ground mustard, pickles, and Crostini $10.00
Za – Sopressata and red onion with Pizziola sauce and mozzarella cheese $11.00
Semolina fettuccini with Red Russian Kale, sun-dried tomatoes, and goat cheese with oil butter and garlic $18.00
Celery root Agnolotti with smoked veal stock $13.95
Italian sausage and spinach lasagna $12.95
Whole wheat walnut tagliatelle with spicy coppa, roasted Brussels Sprouts, and roasted garlic in a spicy white wine broth $18.00
Grilled Hanger Steak with roasted Yukon Gold Potatoes, and broccoli raab and veal glace $25.00
Braised Monkfish with cannellini bean ragout, pearl onions, and fennel in braising reduction $26.00
Stellina is now accepting reservations for any parties of 6 or more! Call the restaurant any time you want to reserve a table for a larger group.
We look forward to seeing you!