Warm Fall Flavours Shine on New Dinner and Cocktail Menu at Cinder House at Four Seasons Hotel St. Louis

The new seasonal dishes and cocktails at Cinder House at Four Seasons Hotel St. Louis offer the tastes and colours of autumn in every bite and sip.  On the dinner menu, six new offerings make their debut and each draws its inspiration from the restaurant’s contemporary South American concept and live fire cooking.

Starters

• Steak Tartar - Cured Egg Yolk, Chorizo, Pork Rinds
• Roasted Celery Root Soup - Celery Gremolata, Smoked Olive Oil (Vegan)
• Grilled Octopus – Smoked Huancaina Potato, Brazil Nut Relish, Chimichurri
• Beet and Fig Salad - Roasted Baby Beets, Hemme Brothers Creamery Quark Cheese, Watercress, Toasted Pistachio

Entrees

• U-10 scallops - Pan seared served atop cauliflower coconut silk, wood fire grilled hearts of palm; finished in cashew lime glaze and fresh pomegranate seeds
• Duck Duo - Duck Breast, Duck Rillettes, Celery Root, Ocopa Peanut Sauce, Peanut Farofa
• Moqueca - Traditional Brazilian seafood stew fish with seabass, octopus, mussels, shrimp, lobster coconut broth, crab spiced puffed rice

Dessert

• Mango Cheesecake - Cashew, Coconut, Banana Passion Fruit Sorbet (Vegan)
• Exotic Dulce Mousse - Coconut, Macadamia Nut, Tonka Bean Infused Sherry Gastrique

Fall Cocktails

Each member of the Hotel’s professional bar team found their own inspiration to create a new cocktail and collectively develop this tasty new batch of drinks.  From the aptly named Legends of the Fall featuring cognac and pomegranate, to the Peruvian Sunset with hints of cinnamon, lemon and honey, each offers a distinct flavour profile and nod to the season.  In a liquid homage to the city, Bar Supervisor India Stevens created the new St. Louis Sour. Giving strong #STLmade vibes, she crafts her own Budweiser syrup, layers it with rye, lemon, cabernet and bitters, then garnishes with a square of house made gooey butter cake.

Here are the five new cocktails on the fall menu, along with credit to the individual bartenders who crafted each cocktail.

• Legends of the Fall - Cognac, Rye, Green Chartreuse, Aperol, Lime, Pomegranate, Bitters; served in a coupe garnished with a thyme sprig; created by Phil Villacis, Bartender
• Peruvian Sunset - Pisco, Honey, Peach, Lemon, Cinnamon; served in a rocks glass garnished with a cinnamon stick; created by Chelsea Pounds, Bartender
• St. Louis Sour - Rye, Budweiser Syrup, Lemon, Cabernet, Bitters; served in a rocks glass garnished with the gooey butter cake; created by India Stevens, Bar Supervisor
• New Yorker in Brazil - Cognac, Rum, Banana, Vermouth, Black Walnut; served in a Nick & Nora glass garnished with caramelized banana; created by Caleb Shemwell, Bartender

These new cocktails are available for the season at Cinder House restaurant, Cinder Bar and Topgolf. They can also be enjoyed al fresco on the terrace around the fire pit.  They are also in addition to the new Espresso Martini Menu that was recently introduced.