Fall Harvest Week 2018 at Kunkel’s Seafood & Steakhouse

Course One

First Course Appetizers
Choice of:

Garlic Parmesan Shrimp
Peeled & deveined Shrimp, tossed with herbs, garlic, & parmesan cheese and oven roasted

Toasted Chorizo Ravioli
A tradition from “The Hill” St. Louis, Missouri our homemade ravioli,
made with a blend of cheeses, and chorizo sausage, then boiled,
breaded and fried, served with marinara sauce

Fiery Thai Calamari
Crispy fried calamari tossed in a spicy-sweet orange chili sauce
finished with fresh scallions

Crab Stuffed Deviled Eggs
Hard boiled eggs filled with a silky smooth deviled filling, chunks of rich lump crab,
with a little crunch, from toasted panko and lemon zest topping

Course Two

Second Course Soups & Salads
Choice of:

Wild Mushroom Soup
A rich flavorful soup made with a mix of wild mushrooms
garnished with toasted crouton and chives

Roasted Butternut Squash Soup
garnished with toasted pumpkin seeds

Fall Harvest Salad
Mixed greens, roasted butternut squash cubs, sliced apples, dried cranberries
toasted pecans all tossed with our creamy pumpkin dressing

Golden Beet Carrot & Pear Salad
Roasted golden beets, thin sliced carrots and pears, goat cheese, and natural trail mix
drizzled with olive oil, maple syrup and reduced balsamic vinegar

Course Three

Third Course Entrees
Choice of:

Red Snapper
Pan seared fillet served in a thick rich buttery white nage sauce
with potatoes, onions, littleneck clams, and mussels.

Harvest Roasted Vegetable Stew
A hearty stew with fresh herbs, carrots, red beets, turnips, medallions of corn on the cob, cabbage, onions, parsnips, potatoes, spinach, celery, yellow squash, green squash, chayote, pumpkin, yams and butter beans, made with a crushed tomato stock,
served with crusty bread to soak up the entire savor.

Bone in Pork Rib Roast
Pork Rib Roast, brushed with dijon mustard, vanilla, brown sugar, nutmeg and butter,
roasted and finished with a poached spice pear and topped with its own pan au jus,
served with fried cabbage, and parsley mashed potatoes.

Southern Smothered Fried Chicken
Skin on boneless chicken breast, rolled in a spiced flour, pan fried and finished in a savory cream & onion pan gravy, served with smashed red bliss potatoes and green beans

French Onion Bistro Filet (limited quantity)
Lightly peppered medallions pan seared, placed on toasted baguettes, topped with
A crisp onion ring, melted Swiss & provolone cheese, served in a bowl surrounded with roasted potatoes, finished with a French onion au jus soup poured over.

Course Four

Fourth Course Desserts
Choice of:

Amaretto Glazed Pear Shortcake
Back to our basic shortcake, with sliced pears and a sweetened amaretto glaze,
served with vanilla bean Ice Cream finished with diced pears

Chocolate Harvest Cake
Two rich layers of moist chocolate cake, with a center layer of
pumpkin cream filling, covered with a chocolate drip glaze

Pumpkin Spice Cake
Topped off with cream cheese icing and candied walnuts

French Apple Crumb Bread Pudding
French bread cubes, sliced fall harvest apples, raisins and a crumb topping
drizzle with light caramel sauce