Wednesday, June 25, 2014

Sneak Peek at the Restaurant at the Cheshire's Brand New Lunch Menu (PHOTOS)

Posted By on Wed, Jun 25, 2014 at 7:00 AM

Now seating for lunchtime. | Jennifer Silverberg
  • Now seating for lunchtime. | Jennifer Silverberg

Fans of chef Rex Hale's rustic American comfort food no longer have to wait until dinnertime to sate their cravings. This month, the Restaurant at the Cheshire (6300 Clayton Road; 314-647-7300) began lunch service, featuring versions of its dinner favorites interpreted for the daytime crowd.

See Also: Country Chef, City Chef Highlights Farm-to-Table at the Restaurant at the Cheshire

The Restaurant's menu will rotate seasonally, with current offerings leaning toward the fresh, light flavors appropriate for the hot and humid St. Louis summer. Still, don't pass up some of the heartier fare. The short rib French dip and kale, artichoke and smoked spinach dip may be rich, but it's totally worth it.

Check out photos of the Restaurant at the Cheshire's new lunch offerings below. Lunch is served Monday through Saturday from 11:30 a.m. until 2 p.m.

click to enlarge House smoked salmon with mascarpone cheese | Nancy Stiles
  • House smoked salmon with mascarpone cheese | Nancy Stiles

The Restaurant at the Cheshire house smokes its meats. For lunch, an appetizer of simple smoked salmon with micro greens, capers and dill citrus mascarpone cheese is a play on bagels and lox.

click to enlarge Kale, artichoke and smoked bacon dip | Nancy Stiles
  • Kale, artichoke and smoked bacon dip | Nancy Stiles

Our server said that the spinach, artichoke and smoked bacon dip is a life changer. This wasn't an overstatement. The creamy dip -- a twist on the more popular spinach artichoke dip -- is infused with smoky bacon and a hint of spice from some pico de gallo.

click to enlarge Local tomato salad with Maytag blue cheese | Nancy Stiles
  • Local tomato salad with Maytag blue cheese | Nancy Stiles

It's hard to beat summertime tomatoes, and the restaurant at the Cheshire celebrates these beauties by making them the focal point of this lovely salad. Some fresh Ozark mustard greens and a Maytag blue cheese Cabernet vinaigrette round out this simple plate.

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