The Stuffed Calamari, just introduced to the new summer bar menu, is an actual calamari tube stuffed with a mix of scallops, salmon, shrimp and crab meat, atop a grapefruit and red pepper coulis. The plate is then brushed with squid ink and topped with a micro salad of lemon balm and flowers.
At St Louis Union Station Hotel, Chef Russell Cunningham brandishes an artistic edge in perfect fine dining style by using fresh local ingredients as his basis for classic and modern dishes.
For the Grand Hall you’ll find an assortment of small plates that, ordered in combination, offer an entire, satisfying meal themselves.
The Stuffed Meatballs are filled with mozzarella, pepper jack and mascarpone cheeses making a rich, creamy center. It’s served over a tomato-olive fondue with focaccia toast, pecorino and red wine reduction.
Roots and Berries Salad has a swath of elderberry gastrique on the bottom which is topped with an assortment of fruits and vegetables--baby beets that are sous-vide in a vermouth, baby carrots, grilled strawberries, smoked cherry tomatoes, local goat cheese, petite lemon balm, micro basil and micro mint, all topped with smoked berry vinaigrette.
The meat and cheese board, called the “Buffet Car,” is lavishly arranged with prosciutto, cured lomo, cured pork belly, and house-made pepperoni, all of which is paired with bleu cheese, goat cheese, and “cave-aged” alpine cheese. Accompaniments sit delicately beside their larger counterparts and include sweet pepper chutney, house made mustard, pickled cauliflower, and assorted toasts.
The Stuffed Calamari, just introduced to the new summer bar menu, is an actual calamari tube stuffed with a mix of scallops, salmon, shrimp and crab meat, atop a grapefruit and red pepper coulis. The plate is then brushed with squid ink and topped with a micro salad of lemon balm and flowers.
The Bulgogi Beef Skewers are made by marinating and barbecuing Korean beef, then coating them in Bulgogi glaze. They’re topped with black sesames and served with a sweet and spicy slaw.
Before we move on over to the Station Grille, check out the brand new cocktail menu in the Grand Hall. Each cocktail is named after a train line for an ode to the building’s history. Some specific stars on this new list include: the Wabash Cannonball--reimagined by assistant food and beverage manager, Travis Dudley--is made with Tuaca, egg white, bitters, orange juice, and fennel-infused simple syrup. The Eurail, the Grand Hall’s take on a French 75, is made with lavender-infused gin, simple syrup, sparkling wine and lemon. The Union Pacific, also fondly titled a “Lemon Greentini,” was reimagined by bar staff member Jeseka Kramer, and won the in-house bartender’s choice competition held among the bar staff. This surprising cocktail is made with Tito’s vodka, a dash of lemon juice, honey simple syrup, and topped with jasmine green tea. Prepare to be wowed!
On the dinner menu in the Station Grille, you’ll find an array of large plates that speak on the same sophistication as the Grand Hall, but on a larger scale.
The Grilled Atlantic Salmon is served atop roasted fingerling potatoes and asparagus, with a side mix of asparagus, local mushrooms and micro-greens, and adorned with red pepper chutney.
The Soba Noodle Salad, made with whole wheat soba noodles, is cooked, chilled, and tossed with a miso vinaigrette, toasted sunflower seeds, carrots, and cucumbers. The tofu is then marinated, pressed, smoked, and grilled for a tofu experience like none other.
Chef Cunningham is currently participating in the James Beard Foundation’s Blended Burger Project which is set to span from Memorial Day, 2017 through July 31, 2017. The Foundation works to promote healthier eating by asking chefs across the country to create a burger recipe using a blend of ground meat and mushrooms. Chef Cunningham’s creation combines bread, made with a swirl of porcini powder and parmesan baked on top, with a burger that uses Cremini mushrooms, Into the Woods mushrooms, roasted garlic and shallots as part of its base. Before cooking, it’s soaked in a mixture of soy and Worcestershire sauce; after it’s cooked it goes into the mixture for one more dunk. His creation is served with smoked heirloom tomatoes and Marcoot Creamery Tipsy Cheddar, which is infused with St. Louis’s own Schlafly beer.
Last on the Station Grille menu is a St. Louis pride-and-joy dish that’s been revolutionized. The Baked Alaska--or Baked St. Louis as it’s often fondly called--is made with local gooey butter cake ice cream, piled high on black and white gooey butter cake. The whole dish is then frozen, covered with meringue, and toasted to perfection. The serving plate is painted with caramel, before the Baked St. Louis is placed on top. Julienned strawberries, blueberries and micro mint are added for a last pop of flavor and color. Tip: cutting into the center allows for best visual and tasting results.
Chef Cunningham has been in the culinary industry for 25 years, working primarily on the East Coast. He has been sharing his talent at St. Louis Union Station Hotel for four years.
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