Tomorrow, Bixby's in the Missouri History Museum will unveil its new spring menu. Chef Corey Ellsworth, who came on board last fall, says he designed the menu to be a lighter take, with a focus on seasonal ingredients.
The tomato dill broth features diced spring vegetables, while two new salads are fresh, filling additions to the menu that can stand on their own. The butter lettuce and asparagus salad is served with crispy pancetta, white beans, bleu cheese and lemon dijon vinaigrette. There's also a strawberry and rhubarb spinach salad tossed with goat cheese, hazelnut, basil and creamy poppyseed dressing.
In making the menu, Ellsworth was also inspired by his wife, who hails from India. The most obvious display is in the curried potato samosas, with shredded phyllo, mint and pickled mango chutney, which Ellsworth counts among his favorite dishes on the new menu. But the Indian influence is also seen in subtle touches, like the turmeric and curry powder used to flavor the pickled red onion and celery served atop the housemade lamb sausage.
Another new addition is the grilled chicken paillard, served with arugula, tomatoes, basil, Parmesan and a balsamic reduction.
The spring cocktails at Bixby's are almost as fun to look at as they are to drink. The Grapefruitade is non-alcoholic and refreshing, made with lemon muddled with mint, powdered sugar, fresh grapefruit juice, club soda and Sprite. The Strawberry Rhubarb mixes simple syrup with rhubarb, fresh vanilla, fresh strawberry puree, vodka and club soda.
The new spring menu is the perfect excuse to grab a table and a colorful cocktail, then sit back and enjoy the restaurant's sweeping views of Forest Park.
Bixby's, 5700 Lindell Blvd., Forest Park, St. Louis, Missouri, 314.361.7313
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