Monarch Tasting Menu
Jan 13, 2009 St. Louis, missouri, restaurants
I completely forgot about this until I saw a post about it on the forum but, Josh Galliano did recently start a tasting menu up at Monarch. Of special note, some of the dishes are paired with cocktails from Ted Kilgore.
Though I’ve only experienced cocktail pairings once at Bluestem in Kansas City, non-wine pairings in general seem to be on the rise around the country. It made for some particularly interesting flavor combinations at Bluestem and, with Kilgore’s bartending chops, I’m glad to see someone doing this locally.
- Country Ham Consomme – hamhock ballotine, persillade clams, shaved fennel
- Skate Steak – pineapple-basil ravioli, thai long peppercorn cream, jasmine tea (tea infused with ras al hanout to make the sauce)
- Rosemary Skewered Sweetbreads – beluga lentils, carrot butter, cilantro – carrot top puree
- Braised Lamb Belly – celeriac puree, brussel sprouts, tempura tomato confit
- Sweet Potato Pudding Cake – blood orange – szechuan peppercorn jam, blis maple syrup meringue, bacon pain perdu
Tags: brussel sprouts, Josh Galliano, Monarch, sweetbreads, tasting menu, Ted Kilgore
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
January 13th, 2009 at 11:01 am
got reservations tonight, looking forward to a celebration. New addition looks good Josh….especially the skate.
January 18th, 2009 at 2:12 pm
super deal Mon-Thurs, four course meal for $40…..
example dinner:
citus salad
winter squash ravioli
ribeye with mushrooms/onions, potato croquettes
pear napolean with rootbeer sorbet
portions are smaller but certainly adequate. The ribeye entree on the regular menu is $36…what a bargain!!!
Seems like there are some interesting culinary characters hanging out at the bar…..
*you may have to ask for the 4 course menu, it’s not been mentioned the past few times I’ve been in for midweek dinner. Last time it was on the back of the tasting menu, but not obvious.