Just in time for the annual Great Forest Park Balloon Race, a special rooftop dinner is taking flight at Grand Tavern by David Burke.

The nationally acclaimed chef himself will be in town this weekend for a special balloon-themed dinner on Sat., Sept. 21 at the Angad Rooftop Terrace. In addition to four dishes inspired by hot air balloons, the dinner will feature balloon decorations and selections from the restaurant's wine cellar.

Held inside the private event space of the Angad Rooftop Terrace, the rooftop dinner will honor St. Louis’ hot air balloon history with a four-course dinner prepared in chef Burke's signature whimsical style. The dinner will be prepared by Burke alongside Grand Tavern executive chef Robert Cantu and will also include curated wine pairings from Component Wine Co.

The menu includes:

  • Berry Balloons with Baetje Farms goat cheese and frisee
    Paired with State of Mind Riesling, Zillah Ranch Vineyard, Columbia Valley, Washington State, 2017
  • Hot Air Steamed Black Bass and lobster minestrone with local squash and ditalini pasta
    Paired with State of Mind Pinot Noir, LS Vineyard, Eola-Amity Hills, Willamette Valley, Oregon, 2017
  • Pan Seared Hen in a Parmesan Bubble with Roman-style gnocchi and lemon roasted fairytale eggplant
    Paired with Component Wine Company, Demi-Lune, Cabernet Sauvignon, Saint-Estephe, Bordeaux, France, 2016
  • Cotton Candy Balloon
    Paired with State of Mind Sparkling Brut, Sonoma Coast

The four-course dinner will be held in the private event space of the Angad Rooftop Terrace on Sat., Sept. 21 at 7pm. Tickets are $110 (tax and gratuity included), available here.

Grand Tavern by David Burke, 626 N. Grand Blvd. (inside the Angad Arts Hotel), Grand Center, St. Louis, Missouri, 314.405.3399, grandtavernstl.com

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