Room 39 - Midtown - Meniu complet

Our award-winning vegetarian or meat lover's quiche is served with fruit

Scrambled eggs, spicy chorizo, queso fresco, black beans scallions in a flour tortilla with crema, tomatillo salsa and a side of breakfast potatoes

at yourour home

Roommade vegetable burger of bulgur wheat, black beans and vegetables with red pepper aioli, lettuce, tomato and fries

Two farm eggs baked in toast with gruyere cheese, Genoa salami and extra-virgin olive oil served with fruit

Italian-style omelet with winter squash, mushrooms, local greens and feta cheese with breakfast potatoes and toast

Artichoke spread, arugula, and two poached eggs on ciabatta with fruit

Grilled steak on an english muffin with poached farm eggs, swiss chard, béarnaise sauce and a side of breakfast potatoes

House cured smoked salmon with cream cheese, scallions and soft scrambled eggs served with breakfast potatoes and toast

Our eggs are from local farms including: Campo Lindo Farms: Lathrop, MO Doug Schroeder: Higginsville, MO

Roommade brioche coated with cinnamon egg custard served with syrup, bacon and a side of breakfast potatoes

Housemade goat cheese gnocchi with house cured prosciutto, nettle cream, local mushrooms and swiss chard

with thai coconut broth, hot pepper, cilantro, and grilled bread

with bacon, capers, shallots and white wine on crostini

with balsamic onion marmalade, manchego crisp and turnip mushroom salad

Arabica beans from Costa Rica blended with Ethiopian yirgacheffe and roasted by the Broadway Roasting Company.

with micro greens and crispy sunchokes

Homemade cream biscuits with sausage gravy and a side of breakfast potatoes (mushroom gravy available upon request)

with grilled brioche and sauternes caramel

local beet crepes stuffed with caramelized fennel, mushroom and pistachio with a goat cheese béchamel and fried brussels sprout salad. wine pairing: 2013 bonny doon vin gris de cigare

choice of grilled 12oz strip steak or 8oz filet with purple potato pave, brussels sprouts, and mushroom demi. wine pairing: 2010 decero cabernet sauvignon

with whipped cream and concord grape sauce

Two Belgian waffles with hazelnut syrup potatoes

with melon sorbet

pan seared, smoked honey del farms duck breast with toasted barley porridge, local farmer greens, pickled daikon radish, poached egg and herbs. wine pairing: 2010 j.l. chave mon cur côtes du rhône

Shaved ham and gruyere on grilled bread with fried eggs and potatoes

with sun flower seeds, chicharones, dried apricots and rosemary buttermilk dressing

Thinly sliced roasted pork loin, caramelized onions, lettuce and mustard-mayonnaise on a grilled bun served with chips

Roasted free range chicken with mayonnaise, fennel, fresh herbs, and lemon on grilled semolina bread with crispy bacon and chips

with berkshire pork and beef bolognese, fresh herbs and pecorino romano

porcini mushroom, leek and grana padano

kale, squash, and brown butter sauce

Marinated and grilled hanger steak with arugula, fennel, goat cheese, crispy onions and balsamic vinaigrette

Red wine braised chicken legs, mashed potatoes and brussels sprouts with red wine sauce

Grilled Campo Lindo chicken breast on mixed greens with balsamic vinaigrette, apples, blue cheese and toasted almonds

seared troutdale farm rainbow trout with sweet potato crum farm polenta, roasted pears, mushrooms, chestnuts and salsa verde. wine pairing: 2013 nine hats pinot gris

with pecorino romano, roasted ancho pepper aioli and lemon

Mixed greens with shallot-sherry vinaigrette, beets, cucumber and ricotta salata

Eight ounces of prime ground chuck with lettuce, tomato, onion, pickles and fries

with horseradish crème fraîche

with sherry shallot vinaigrette, beets, radishes and ricotta salata

House cured Vintage Premium corned beef, pan roasted potatoes, kraut, parsley served with two fried eggs

with pepitas and crème fraîche

Prince Edward Island mussels with preserved lemon, tomato, white wine and shallots served with a side fries

Roasted butternut squash soup with spiced sunflower seeds

Housemade pappardelle with the traditional sauce of Bologna, Italy: beef and Berkshire pork, tomato, fresh herbs, white wine and grana padano

grilled duroc pork chop with butternut squash spaetzle, beer-beet braised cabbage, roasted turnips and apple brown butter. wine pairing: 2012 leitz dragonstone riesling, rheingau, germany

porcini rubbed tuna with celery root puree, sautéed local greens, and sweet pepper sauce. wine pairing: 2012 e. guigal côtes du rhône blanc