With fall weather just around the corner, Eclipse Restaurant at the Moonrise Hotel is combining favorite autumn flavors into exquisite dishes on our new dinner menu. From hearty soups to rich appetizers and savory sandwiches to robust entrees, our head chef has also constructed a carte du jour that is truly out of this world. To really get your taste buds dancing, we wanted to highlight some of our new favorites (take a look at them in the gallery down below!):
Pear & Fig Salad
This light refreshing option consists of crisp arugula topped with toasted goat cheese, black mission figs, poached pears and candied walnuts, drizzled with a champagne vinaigrette. Although we had our vegetarian patrons in mind when creating this masterpiece, it is sure to be favored by all.
Fig & Burrata Tartine
Much like the pear and fig salad, our tasty tartine includes black mission figs along with creamy buratta cheese, micro watercress and is drizzled in a red wine and poached pears reduction – all atop grilled Tuscan bread. Perfect for sharing or a meal on its own, this small plate is sweet, savory, rich and filling.
Sweet, salty, savory, crispy and perfectly tender – you’ve never had pork belly like this before. A beautiful bourbon glaze, crispy carrot frise and fresh micro watercress make this small plate the perfect palate pleaser.
Eclipse Bacon Burger
Cheese. Bacon. Garlic Aoili. What’s not to like? Our take on the classic bacon cheeseburger boasts grass-fed beef, white cheddar, honey cured bacon, fried onion, lettuce and garlic aoili. Our beef is sourced from Joyce Farms, chosen for their high standards of humane animal treatment and commitment to zero additives. That means no pesticides, no hormones or steroids, no animal by products and no artificial ingredients ever. Our staff notes that this is the juiciest burger in town and they regularly choose it for their meal, even amongst all of our other sumptuous entrées.
Our chef really outdid himself with this one. He begins by braising a hind shank of lamb to ensure that each bite is perfectly juicy. Next, he places the lamb on a bed of garlic mashed potatoes, sautéed arugula, charred Italian Cipollini onions and tops the entire dish with a red wine demi-glace. If you’re drooling now, just wait until you take that first bite.
21 Spiced Half Chicken
Ethical treatment of animals is important to the staff at Eclipse Restaurant and Moonrise Hotel. That’s why we choose barn roaming chickens, also sourced from Joyce Farms. After roasting, the chicken is served with stir-fried chanterelle mushrooms and an Italian Cipollini onion confit with pine nuts, cranberries and orange champagne soy sauce. This warm, expertly spiced dish makes for the perfect fall and winter dinner.
In addition to these new dishes, we’ve updated a few of our year-round favorites. Our creamy cavatappi mac & cheese now features smoked gouda and bacon in place of andouille and cheddar, and we’ve added a beloved lunch entree, grilled cheese and tomato soup, to the dinner menu to warm you up in the coming cold. Finally, we’ll be featuring a “Chef’s Burger” option in addition to our Eclipse Bacon Burger. This burger will change regularly based on seasonal ingredients and flavors – ask your server for details!
We are delighted to offer something for everyone, regardless of dietary needs and requests. With vegetarian, vegan and gluten-free options, Eclipse is sure to become your favorite St. Louis restaurant. Come in and try all of the tasty new offerings on our menu, and don’t forget to pop in for breakfast, brunch and lunch.
Want to stay at the most unique boutique hotel in St. Louis and try each of our locally sourced ingredients and delicious dishes? Book your room now or call the front desk for more information!