Weekend Seasonal Features

Chef Dan Caruthers 

Starters

Southwest Chicken & White Bean Soup

Cilantro~Jalapeno Sour Cream &

Tortilla Hay   6.75/9.75

Wood Oven Honey Roasted Red Pear Salad

Chopped Baby Kale & Romaine, Blue Cheese Crumbles, Local Missouri Candied Pecans

Pickled Vidalia Onion, Dried Cranberry &

White Balsamic Vinaigrette   14.75

 

~ Chef’s Selection of Charcuterie &

Cheese ~   20.75

 

Entrées

Pan Seared Jumbo Lump

Crabmeat Cakes with

Chipotle Bacon Aioli

Smoky Sweet Potato Mash &

Frizzled Brussels Sprouts    28.75

Grilled Scottish Salmon with

Roasted Red Pepper & Fennel Relish

Multi Grain Pilaf &

Roasted Butternut Squash   30.75

 

Brick Grilled Herb Marinated Half Chicken

Exotic Mushroom Natural Chicken Jus

Multi Grain Rice Pilaf &

Frizzled Brussels Sprouts    25.75

 

Grilled Aged 16oz Ribeye with

Choice of Red Wine or Blue Cheese Butter

Sweet Vidalia Onion Rings, Roasted Butternut Squash & Frizzled Brussels Sprouts   47.75 

 

Dessert

Turtle Cheesecake

Chocolate Cookie Crust

House Made Caramel Sauce &

Missouri Candied Pecans    8.75

CONTACT US

​11 Meadows Circle Drive #400
Lake Saint Louis, MO 63367

Phone:  636-542-9090

Fax:  636-542-9094

Email:  Comments@Bcskitchen.com

HOURS OF SERVICE

LUNCH:
Monday-Saturday 11:15am - 3:00pm
Sunday 11:30am – 3:00pm

MID DAY:

Monday-Sunday 3:00pm - 5:00pm

DINNER:
Monday-Thursday 5:00pm - 9:00pm
Friday & Saturday 5:00pm - 10:00pm
Sunday 5:00pm – 8:00pm

FOR RESERVATIONS &
GIFT CERTIFICATES

Phone:  636-542-9090