Komen Dine Out for A Cure

Join us Thursday, October 24, 2019 for the 11th Annual Susan G. Komen Missouri Dine Out for the Cure®!

11th Annual Susan G. Komen of Missouri
Join us at breakfast, lunch and/or dinner on Thursday, October 24th and we will donate35% of your tab to fight breast cancer. Restaurants have donated more than $525,000 to the cause since 2009!   That’s a lot of life saving mammograms!

Dine Out For The Cure

Beginning Sunday, October 29, Avenue will now offer Sunday Supper from 5pm – 9pm.  Our regular dinner menu will not be available but we will feature a 3-course dinner for $28/person.  However, the bar menu will also be available for those who do not wish to participate in the pre-fixe menu.  Below is the menu for Sunday, October 29.

First Course

Soup of the Day

French Onion Soup

Mixed Vegetable Salad with lettuces, tomatoes, carrots, cucumbers, radish, and house vinaigrette

Main Course

Beef Daube with Mashed Potatoes

Roast Chicken Breast and Thigh with Mashed Potatoes

Pasta Primavera with Mozzarella

Sole Meuniere with Rice


Ice Creams and Sorbets

Chocolate Mousse

Dessert Specials

Here’s an easy recipe for a wonderful dessert that speaks of fall. Apples come easily to mind this time of year so treat yourself to this tasty apple crisp.

To serve four:

For the apples:
4 golden delicious apples
2 Tablespoons sugar
2 Tablespoons dark rum
Zest of ½ lemon
2 Tablespoons butter

Cut apples into quarters then peel and core. Slice each quarter into thirds.
Heat a large skillet and add butter. When butter sizzles add apples and toss to coat. Add sugar, toss again a few times (stirring is fine if you’re not comfortable flipping the pan) then add the rum.
Cook until the sugar has dissolved and you have softening apples in a nice syrup. Remove from heat and transfer apples to four small baking dishes.

For the topping:
½ cup flour
¼ cup oats
¼ cup brown sugar
2 pinches ground cinnamon
2 oz. (1/4 cup) cold butter cut into small dice

Put all ingredients in a food processor and pulse until they just come together. Alternatively, mix by hand.

Sprinkle topping over apples in dishes and bake at 350 for about 30 minutes. Place a sheet pan under the dishes to avoid a messy spill should apples bubble over the rims of the dishes. Serve warm with whipped cream or vanilla ice cream.

Check our website monthly for easy seasonal recipes.  You’ll also learn about new dishes, featured wines and news of special events.

We are excited to share our new dinner menu,
you can see it here.

Atlas fans: look for these favorites now available on the dinner menu at avenue:

Piccolo Frito
crispy fried vegetables with lemon aioli
over pesto sauce with brown butter, lemon & tomato
Lobster & Shrimp Risotto
with asparagus & roasted peppers
Fresh Fettuccine
with spring vegetables & burrata
Roasted Pork Chop
with lingonberry-tarragon sauce
Roast Duck Breast
with cauliflower puree & ginger-lime sauce

3 bell peppers

2 large ripe tomatoes

½ pound green beans

2 hands full of arugula

1 bunch parsley, roughly chopped

1-2 balls burrata (creamy mozzarella), depending upon how much cheese you want

Good quality olive oil, sherry or red wine vinegar*, coarse salt and fresh black pepper

  1. Bring a 1/2 gallon water to a rapid boil and cook beans until just tender. Drain and plunge into ice water. Drain again when cool and reserve.
  2. Cut peppers into quarters and remove stems and seeds. Rub peppers with oil and cook over a hot fire, turning frequently. Cook peppers until they begin to soften and skins are blistered. Doing this step over wood or charcoal will give a lovely flavor to the finished salad. A gas grill or hot oven will do. When the peppers are done, set aside to cool.
  3. Cut tomatoes into thin wedges. Place them in a large salad bowl and toss with salt and pepper. Add beans, peppers and parsley. Splash with oil and vinigar and season to taste.
  4. Place arugula on plates and top with salad. Put a piece of burrata on top of each and pour over the juices from the botom of the salad bowl.

For a great addition, brush slices of good crusty bread with olive oil and salt lightly. Grill the bread and serve alongside the salad.

*It’s hard to find the best quality vinegar in a grocery store and vinegar is very important to do this dish. Look in a good wine store.