April 20, 2019

   

Fayette Street Grille - New Menu and More

Fayette Street Grille – New Menu and More

4/2/2019

by Brian Coll

It’s no secret that the Fayette Street Grille and Coll’s Custom Framing are on the same block. I see the executive chef/owner Jim Sugalski from time to time walking along Fayette Street. Yesterday I asked what was new and it was like I lit a fuse on a stick of dynamite… he was so thrilled to tell me about everything going on with his place. Actually before I get to all the new stuff at the restaurant I have to congratulate him and his wife Jen on the birth of their little boy. Great news, we’re so happy for all of you.

Okay, back to the Fayette Street Grille….. if you’ve never been there, now might be the time to check it out. Bring a bottle of wine, a few beers or let them provide the soda. You should know that it is a Starter, Entrée and Dessert place all for $39 a person.

Jim’s eyes grew wide as he talked about the new marinated Tri-tip Steak, he made my mouth water when he was talking about the vegetables he was using with certain dishes. My ears perked up as he was telling me that they are going to open up for lunch a little later in the month (it sounds like take out and delivery options will be available to start with the goal of opening the doors at some point.)

Now… if you have never tried the Fayette Street Grille before, they are hosting their own Restaurant Week. April 23rd through April 28th and they are lowering the price to $35.00 a person. Mae your Reservation today.

http://www.fayettestreetgrille.com/index.php

Here is the menu off their website:

Dinner Menu

Three Course prix fixed menu, $39 per person, includes starter, entrée and dessert

Starters

Mixed Green Salad

House Balsamic Vinaigrette, dried cranberries, blue cheese crumbles, tomatoes and sunflower seeds

Mushroom and Crab Ragout

Seasonal mushrooms, crab claw meat, chopped garlic & fresh parsley tossed in a roasted vegetable veloute, served in a phyllo dough cup

Sausage and Mozzarella Stuffed Onion

Baked in house made tomato sauce, finished with basil and garlic aioli

Shrimp and Scallop Mac and Cheese

Baked in our house made four cheese Alfredo, topped with herbed panko bread crumbs

Steakhouse Wedge Salad

Iceberg wedge, diced tomatoes, chopped bacon, blue cheese crumbles, topped with honey-dill ranch

Baked Escargot

Bourbon creme, baby spinach, diced tomatoes, topped with Gruyere cheese

Entrées

*Cast Iron Seared Pork Medallions

Paired with pesto and parmesan roasted red potatoes, green beans, and Asian pear Demi-glace

Cherry and Port Wine Braised Short-Rib

Accompanied by Yukon Gold mashed potatoes, roasted asparagus, and braising au jus.

Grilled Chicken and Linguini

Sauteed with baby spinach, red pepper, braised baby carrots and mushrooms, finished in a spicy tomato broth with whole butter

Mediterranean Bass Blanco

Shallow poached bass, served over a lemon-thyme risotto, finished with a seafood bechamel and roasted green beans

*Seared Breast of Duckling

Apple butter mashed sweet potatoes, roasted green beans, and a bourbon-brown sugar demi-glace complete this dish

*Fayette Grilled Salmon

Served over wild rice risotto, roasted asparagus, glazed with a maple buerre blanc

And if you still have room, here are the homemade Dessert options:

Desserts

Creme Brulee – Weekly Flavor

White Chocolate Bread Pudding

Chocolate Gateau served with Mint Creme

Apple Crisp served with Vanilla Ice Cream

Ice Cream – Weekly Flavor

Saint Louis Butter Cake with Strawberries

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