After a successful summer, Ramsay’s Kitchen at Four Seasons Hotel St. Louis welcomes autumn with new menu offerings and the celebration of Worldwide Wellington Month in October.
The fall menu introduces seasonal starters like a Heritage Beets salad with ricotta, pistachio crumble, and citrus-ginger vinaigrette, and Braised Octopus with puttanesca.
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New entrées include Truffle Mushroom Risotto, Herb-Crusted Halibut, and a 12-ounce Veal Chop with chimichurri butter, while sides like Roasted Heirloom Carrots and decadent desserts, including a Pear Tatin and Vanilla Mascarpone Cheesecake, highlight autumn flavors.
Ramsay’s Kitchen also rolls out seasonal cocktails crafted by its bar team, with standouts like the Forbidden Fruit, blending calvados, cinnamon, and Jamaican bitters, and the Corner Of The Earth, featuring Buffalo Trace bourbon, espresso, and maple syrup.
In honor of Worldwide Wellington Month, the restaurant is offering a lavish Beef Wellington for Two, served with Truffle Potato Purée and Bone Marrow Bordelaise, available at dinner through October, priced at $160. Reservations are required via OpenTable.
With views of the Gateway Arch and Mississippi River, the restaurant boasts a vibrant atmosphere, a spacious layout with bar, lounge, and private dining options, and serves breakfast, lunch, and dinner.
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