Fall Menu: Scape American Bistro Brings Seasonal, Sustainable Fare to the Table
For years, the team at Scape American Bistro has continued to outdo themselves with their creative menu and sophisticated atmosphere in the heart of historic Central West End.
When Joe Everett stepped up as executive chef of the restaurant earlier this year, he wanted the menu to take on a different vision, changing it up to his “style.” Still keeping the seasonal and sustainable items at the forefront of his inspiration, Everett also said a part of his job is to teach cooks and guests about food and maybe even introduce something that would not have been tried before.
ALIVE went to Scape this week to try out some of the items recently added to the menu for fall, and we are definitely on board. From starters to main dishes and desserts, here are some of the new fall menu items we tried.
• Fig and Beet Salad – A fresh blend of baby arugula and frisée topped with brown turkey figs, roasted red and golden beets, toasted hazelnuts and shallot dijon vinaigrette.
• Lobster Bisque – A rich and creamy bisque with lobster crème fraiche salad and arugula perfetta and infused with lobster tamale and lobster vanilla oil.
• Braised Pork Belly – A tender piece of braised pork belly over a bed of wild mushroom risotto with a Madeira wine sauce.
• Ahi Tuna Tartare – A beautiful blend of fresh tuna over guacamole, seaweed and fried wonton shells.
• “Day Boat” special – This menu item changes as fresh fish is flown in daily. Ours was a pan-roasted Loch Daurt King Salmon with trout bean cassoulet, a baby heirloom tomato and fennel salad with sherry vinaigrette.
• ALIVE was lucky to get a sneak preview of the Lamb Duet coming soon —an herb-crusted rack of lamb, braised leg of lamb, olive oil-infused boniato, balsamic braised radicchio, lamb’s lettuce and lemon vinaigrette.
• Banana Cream Pie 2.0 – banana mousse, nutter butter crust, whipped cream, caramel sauce, bruléed bananas and a fancy chocolate stick.
• Sweet -n- Salty – Milk chocolate mousse, salted caramel gelato, crunchy house caramel popcorn, a dusting of chocolate and chocolate tuile (gluten-free).
Be sure to check these out and more, as Scape will continue to introduce new menu items in the coming months. Pastry chef Julie Weldele ( of sister eatery Crepes Etc. next door), also continues to up her dessert game. Tonight, Scape will debut two new desserts: Red Velvet Bread Pudding with cheesecake gelato, chocolate sauce, New Orleans praline bark and Coffee & Donuts—sugared coffee donuts, glazed donut gelato, Kahlua coffee reduction and cocoa nib tuile.
48 Maryland Plaza, Central West End, 314.361.7227
Photos courtesy of Scape American Bistro and Katlyn Moncada