Thu Nov 25, 12:00 PM - Thu Nov 25, 8:00 PM

Cinder House and Bar

999 S 2nd St, St. Louis, MO 63102

Community: Midtown St Louis

Description

Thanksgiving To-Go is available for pick-up in the Hotel valet area on Thursday, November 25, 2021 between 9:00 am and 12:00 noon. Orders can be made by calling 314 881 5759 or emailing Cinder House at: cinderhouse.stlouis@fourseasons.com

Event Details

Located on the 8th floor of Four Seasons Hotel St. Louis, Cinder House showcases sweeping views of the Gateway Arch and Mississippi River, providing a sophisticated and comfortable setting to honour the holiday.

Chefs Gerard Craft and Peter Slay will be offering a delicious a-la-carte menu that centres on the restaurant’s custom, wood-burning hearth.

The plated special includes fire roasted heritage turkey, charred corn and herb dressing, sweet potato mole, fire roasted brussels sprouts and cranberry lime jus.

Hotel guests and locals alike are invited to enjoy the plated heritage turkey a-la-cate special for USD 60 (excluding tax and gratuity) from 12:00 noon to 8:00 pm on Thursday, November 25, 2021.

A grilled 16oz prime ribeye will also be available for USD 64 (excluding tax and gratuity), with additional options for a-la-carte side dishes.

Reservations are essential and can be made by calling Cinder House at 314 881 5759 or reserving a table online.



Delight in Thanksgiving To-Go

Enjoy the day and reduce the stress of in-home entertaining with a curated feast, artfully prepared by Chef Joseph Simonic and the culinary team at Four Seasons Hotel St. Louis.

For USD 385, at-home hosts can take advantage of a delicious spread, ready to heat and serve for 8-10 guests with the following menu items:

Main:

Grilled citrus and herb buttered turkey
Sides:

Crispy brussels sprouts with bacon, confit cipollini onions and queso fresco
Whipped roasted garlic and celeriac potatoes
Sweet potato hash with ginger and toasted marshmallow
Three cheese cauliflower gratin with cheddar breadcrumbs
Traditional stuffing with fresh local herbs and carrots
Roasted winter squash with poached cranberries and goat cheese
Sautéed haricot vert with maitake mushrooms and roasted shallots, topped with crispy shallots
Salads:

Corn salad with pickled onion, bacon, fresh herbs
Baby kale, roasted beets, cucumber, kalamata olives, candied walnuts, goat cheese, herb vinaigrette
Sauces:

Apple cranberry sauce
Herb turkey gravy
Desserts:

Traditional pumpkin pie with vanilla chantilly
Cranberry almond tart

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