As the temperature starts to cool and the leaves begin to fall, Cinder House at Four Seasons Hotel St. Louis is introducing new seasonal additions to the dinner menu. 

Beginning in late September, Executive Chef Aaron Martinez will bring the bounty and warmth of the harvest season to the Cinder House menu by adding simple dishes anchored by products from local farms. “The hearth imparts a lot of flavor, a hint of the hearth is in every dish,” says Martinez. “I want to embrace that – not overwhelm a flavor profile.” 

Menu highlights include the following additions to the entrée portion of the menu: 

  • Grilled black bass; biquino peppers, lobster mushrooms, bonito butter
  • Berkshire pork chop; smoked maitake mushrooms, sweet potato and black garlic
  • Big eye tuna; habanada peppers, chili relish, annatto seed, cucumber jus 
    Diners will experience seasonal ingredients and flavors that will make summer easy to forget. New entrees are complimented by family-style sides, which invite guests to connect during their dining experience and enjoy the bounty of the season.  

“We are working with local purveyors like Bohlen Farms and Eat Here to source the best product we can find,” says Consulting Chef Gerard Craft.  “By drawing from our local surroundings and cooking ingredients over the hearth, we are creating a sense of place for diners that can only be found here.” 

Find a table by the window with panoramic views of the Gateway Arch or a cosy booth indoors among the rich leather banquettes and enjoy the seasonal flavours of fall. Cinder House is open daily for breakfast, lunch and dinner. Reservations can be made online or by calling 314 881 5757; walk-ins are welcome.   

Via Press Release

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