Sidney Street Cafe

Name: Sidney Street Cafe
Address: 2000 Sidney St., 63104, MO, 63104
Telephone: 314-771-5777

2000 Sidney St., St. Louis, MO 63104, US

• Tuesday: 5:00PM-9:30PM •Wednesday: 5:00PM-9:30PM •Thursday: 5:00PM-9:30PM •Friday: 5:00PM-10:30PM •Saturday: 5:00PM-10:30PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Sample Menu

appetizers

lobster turnovers

lobster, spinach, and an herbed cream cheese sauce, baked in a phyllo with a roasted tomato brandy sauce.

beggars purse

‘paella’ filled wonton purse with chorizo and shrimp.

veal dumplings

chinese style pot stickers with roasted veal, corn, spinach, ginger, and asian spices; seared and steamed and served with a chinese salsa.

honey mustard shrimp

bacon wrapped shrimp with a honey mustard sauce.

oyster poorboys

flash fried oysters served on brioche toast points with tomato confit, arugula, and truffle aioli.

crab corn cake

jumbo lump crab meat with corn roasted peppers, onions, and cajun spices; seared and served with a jalapeno cream sauce.

blue cheese tarts

puff pastries stuffed with blue cheese and topped with pesto and walnuts.

stuffed mushrooms

mushrooms stuffed with shrimp and crabmeat topped with sauce mornay, baked and topped with parmesan and mozzarella cheese.

escargot

escargot sautéed garlic butter, shallots, tomatoes, finished in a white wine cream sauce and served in a puffed pastry.

entrées

steak au poivre

a filet topped with crushed black and green peppercorns and finished with a mustard cognac sauce.

tuscan sea bass

lightly crusted with sun dried tomatoes and finished with a mediterranean, fennel and tomato relish.

filet béarnaise

prime cut tender filet stuffed with lobster and langostino and covered with a béarnaise sauce.

grilled rib eye

grilled rib eye with sweet potato steak fries, mustard green, and crispy cowboy rings with a house made steak sauce.

herb tenderloin

filet mignon encrusted with thyme, basil, and bread crumbs; roasted and served with a port wine sauce.

lamb chops

grilled lamb chops with an asian apricot glaze.

swordfish basquez

grilled swordfish with caramelized onions, tomatoes, and crispy idaho potatoes in an herbed shellfish broth

appled wood smoked duck

apple wood smoked duck breast and confit of leg with fricasee of wild mushrooms, potato gnocchi in a pomegranate duck reduction

steak wasabi

a filet encrusted with japanese horseradish and pan seared served with tempura vegetables and an oriental shitake sauce.

caramelized sea scallops

served with cauliflower puree and broccoli rabe in cumin citrus glaze.

whiskey steak

marinated center cut filet with a roasted garlic oil seared and served with a jack daniels sauce and topped with crispy onions.

veal romesco

bacon and sage wrapped veal tenderloin served with roasted fingerling potatoes and Swiss chard in a sauce romesco.

poulet montrachet

roasted chicken lightly breaded and stuffed with montrachet cheese, spinach, artichoke hearts, proscutto ham, and topped with a cream sauce.

forest mushroom crepe

wild mushroom crepe with sautéed spinach, gratin of cauliflower, and finished with a goat cheese sauce

five spice tuna

seared yellowfin tuna with an Asian stir fry and sesame long beans with a five spice ponzu jus.