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Friday & Saturday Night

Seasonal Features 11/15-11/16

Chef Dan Caruthers

Starters

Southwest Black Bean Soup

Cilantro Sour Cream & Crisp Tortilla Hay  9.75

Wood Oven Honey Roasted Red Pear Salad

Chopped Baby Kale & Romaine dressed in

White Balsamic Vinaigrette, Blue Cheese Crumbles

Pickled Vidalia Onion, Dried Cranberry

Local Candied Pecans   14.75

Chef's Selection of Charcuterie & Cheese

House Made Accompaniments   20.75

Entrées

Pan Roasted Scottish Salmon

with Lemon Herb Butter

Exotic Mushroom Risotto &

Roasted Butternut Squash   30.75

Pan Roasted Herb Crusted Australian

Double Chop Lamb Rack with Port Wine Grapes & Mint Jus

Yukon Gold Potato~Comte Cheese Gratin

Frizzled Brussels Sprouts &

Roasted Butternut Squash   44.75

Brick Grilled Herb Marinated Half Chicken

Exotic Mushroom Natural Chicken Jus

Multi Grain Rice Pilaf &

Frizzled Brussels Sprouts   25.75

Grilled Aged 14oz Ribeye with

Choice of Red Wine or Blue Cheese Butter

Sweet Vidalia Onion Rings

Roasted Butternut Squash &

Frizzled Brussels Sprouts    47.75

Desserts

Pumpkin Cheesecake

Local Pecan Crust & Caramel Sauce   8.75

Local Pecan Chocolate Chess Pie

Caramel Sauce & House Made Coffee Ice Cream   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