No cuisines specified
Red pepper, black bean, original hummus, mixed chips and pita.
Pretzel encrusted chicken tenderloins and served with spicy honey mustard.
Bacon wrapped onion rings and 314 ketchup.
Sashimi grade seared ahi tuna, plantain chips, mango-habenero pico, and cilantro lime jicama slaw.
Italian breaded provel and marinara.
2 each. Classic toasted ravioli, championship rings, provel wedges, 314 ketchup and marinara.
Mixed greens, red onion, pimento, Parmesan and balsamic dressing.
Romaine lettuce tossed in Mayfair dressing, topped with freshly grated Parmesan, grape tomatoes and garlic croutons.
Mixed greens, shredded carrots, fried onions, cheddar cheese, 4 oz. grilled sirloin steak and smokey ranch dressing.
Mixed greens tossed in 1000 Island dressing and topped with grilled chicken, hard boiled egg, bacon, cheddar and heirloom tomato.
Mixed greens, seared ahi tuna, heirloom tomato, roasted fingerling potato, hard boiled egg, capers, green beans, fried lotus root and peppadew-Dijon vinaigrette.
Served with gus pretzel.
Salsiccia, veal, beef, mascarpone, basil, Parmesan, Italian bread crumbs and marinara.
Smoked chicken, bleu cheese, chopped bacon, Buffalo sauce, red Hot riplet breading and Buffalo ranch.
Roasted wild mushroom duxelle, Parmesan, Italian bread crumbs and porcini cream sauce.
Taco seasoned ground beef, pub cheddar, tortilla breading, house salsa, tomatillo chipotle salsa.
Smoked duck, soy cream cheese, green onion, panko breading and orange teriyaki.
House-made pizza sauce and a 3-cheese blend on our St. Louis style thin crust with sweet pizza sauce.
Two 1/4 lb. grass fed beef patties, smashed, seared, and topped with melted American cheese on a brioche roll.
Two 1/4 lb. smashed beef patties topped with pub cheddar, fried onion straws, bacon, and a fried egg on a buttery brioche roll.
A 1/3 lb. turkey burger with Gruyere cheese, chunky 1000 Island dressing and jicama slaw, placed inside berry wheat bread and pressed.
A 1/3 lb. smoked salmon patty topped with a caper and dill tartar sauce, Mediterranean relish and baby spinach on a buttery brioche roll.
Sauteed brussel sprouts with Gruyere, provel and Gouda cheeses, caramelized onions, sliced tomatoes, and garlic-Parmesan aioli inside wheat berry bread.
Smoked turkey and ham piled high and topped with Gouda, Gruyere, our house bacon, lettuce, tomato and paprika aioli on Texas toast.
Shaved ribeye topped with roasted peppers, caramelized onions, provel and garlic-Parmesan aioli on a toasted hoagie.
3 grass fed beef slider patties, pub cheddar, house pickles, bacon, fried onions, slider roll
Seared salmon, jicama slaw, mango-habenero pico, cilantro-lime creme, flour tortillas.
Red Hot Riplet encrusted chicken breast, provel, 314 Hot N Honey sauce, house pickles, brioche roll.
12 oz. 40 day aged ribeye, cooked to temp, fresh ground smoked horseradish butter compound, house cut fries tossed in white truffle oil and Parmesan.
Italian breaded chicken breast, stuffed with provel, fire roasted tomato, basil, red onion and prosciutto. Served with roasted herb fingerling potatoes and sauteed green beans.
6 oz. grilled salmon, orange teriyaki glaze, jicama slaw, toasted sesame seeds. Served with ginger rice and green beans.
Lotus root, green onion, fresh ginger and garlic, cashews, shredded carrot, red onion, arbol chilis, orange teriyaki, ginger rice.
Menu for Alumni St. Louis provided by Allmenus.com
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