Fish

Fall Salmon Entreee at Boundary.

As cool autumn evenings settle into St. Louis, Boundary’s general manager Joe Wilson and executive chef Ryan Cooper are crafting a new menu that will feature fall produce at its peak, sourced from local growers including Tony’s Family Farms, Ozark Forest Mushrooms, Such and Such Farm and Baejte Farms. Like Boundary itself, the menu is modern and innovative while remaining entirely approachable.

Cake

Boundary's new seasonal lemon pound cake made with thyme-caramelized Mission figs.

These new items will appear throughout Boundary’s offerings, in family-style main dishes — such as añejo tequila-braised Berkshire pork shank with rojo mole risotto and queso fresco — as well as in smaller plates meant to be shared, like the sourdough bruschetta topped with Saint-André brie, prawns, cider glazed butternut squash, bacon lardons, cranberry and fried sage. The wine list pulls grapes from every corner of the world, and “brown based” spirits and signature cocktails are exquisite ways to round out a meal — as is the seasonal lemon pound cake made with thyme caramelized Mission figs. Boundary’s new fall menu is set to debut in October.

Toast

Sourdough bruschetta topped with Saint-André brie, prawns, cider glazed butternut squash, bacon lardons, cranberry and fried sage.

7036 Clayton Road, St. Louis, MO 63117

(314) 932-7818 | boundary-stl.com

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