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The Crossing

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The Crossing
Kelly Hogan 

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7823 Forsyth Blvd. Clayton, MO 63105

314-721-7375 

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  • French, Italian
    Lunch: 11:30 a.m.-1:30 p.m. Mon.-Fri.; Dinner: 5-8:30 p.m. Mon.-Sat.
    $$$$
    MasterCard, Visa, American Express, Diners Club, cash, check, ATM/Debit
  • Business-casual attire
    Takeout, Private Party, Catering, Wheelchair Accessible, Prix Fixe
    Dinner
    Beer/Wine
  • Accepted, Recommended, Recommended on Weekends
    Lot Available, No Parking, Valet
Description

One of the best restaurants in St. Louis, this 70-seat Clayton establishment is the homecoming of chef Jim Fiala, who worked at the renowned Restaurant Daniel in New York. The restaurant's name indicates an intersection of French and Italian influences, which means everything from fresh fish with innovative sauces to Kobe beef short ribs. Vegetables are treated as integral elements rather than secondary side dishes, and even the desserts illustrate impeccable attention to detail.







Back to TopAwards | Visit the Best Of Website

  • 2009 | Best Restaurant When Someone Else Pays

    The good news: Diners can satisfy their cravings for Jim Fiala's haute-rustic cuisine any time they please, thanks to affordable lunch options at Liluma and the Terrace View. The better news: Said diners can also treat themselves to authentic Italian regional food at Fiala's Acero and not take a mortal hit to their wallets. The best news: When invited on a date or a business dinner, diners can say, "How 'bout the Crossing" and look forward to eating one of the most delicious, thoughtfully... More »

  • 2000 | Best Chef Tandem

    Jim Fiala and Cary McDowell are seasoned craftsmen who can concoct an evening special in five minutes when they see what their fishmonger and produce supplier have brought them that morning. Give them, say, a whole bluefish, a few sprigs of fresh parsley and thyme, a side of bacon and an onion, and they'll whip up a superb bacon-wrapped grilled bluefish. Fiala and McDowell, chefs/owners of The Crossing, both completed rigorous culinary-school training, but their success is also grounded in... More »

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Back to TopMenu
Dinner Menu
Appetizers
$15.00
Tuna Tartare
caviar, fennel, fennel pollen, olive oil
$14.00
Blue Crab Salad
apple creme, fennel, hearts of palm
$20.00
Foie Gras
fresh berries, sherry vinegar, warm greens
$18.00
Ris de Veau
sunchoke stuffing, green onion puree mushrooms
Salads & Soup
$12.00
Roasted Beets
goat cheese, pine nuts, sherry, field greens
$15.00
White Anchovies
fingerling potato, caper berries, olives, sweet tomato vin
$10.00
Soup of Day
fresh from our kitchen based on the chef’s creations
$10.00
Mixed Greens
apples, lemon, truffle-honey
$10.00
Caesar salad
romaine, anchovy parmesan cheese, croutons
Pastas
$15.00
Tagliatelle
missouri grass fed beef ragu alla bolognese
$15.00
Egg Raviolo
berger ham, bechamel, three cheese
$15.00
Gnocchi
brown butter, shallots, yellowfoot chanterelles
$18.00
Tagliolini
oregon black trumpet mushrooms, parmesan
$15.00
“Arancini”
risotto, missouri cheese, leek fondue, pea shoots
Seafood
$36.00
Sea Scallops
warm romaine, local shiitake mushrooms, lemon, truffle oil, parmesan
$36.00
Yellowfin Tuna
parsnip puree, roasted missouri mushrooms, beurre rouge
$34.00
Golden Tile
crispy potatoes, spinach, celery, tomato, curry pan jus
Meats
$38.00
Beef Tenderloin
missouri grass fed beef, pomme puree, haricot verts, baby carrots, sauce bordelaise
$33.00
Duck Breast
ragu of duck confit, wild local mushrooms, fingerling potato, banyuls vin
$34.00
Duo of Pork
grilled housecured bacon, berkshire porchetta, beluga lentils, pork reduction jus
$34.00
Amish Chicken
spanish tortilla, roasted cauliflower, thyme chicken jus

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