Cardwell's at the Plaza Menu http://www.saucemagazine.com/cardwellsattheplaza/menu.

html

menu . wine list . chef bill cardwell . featured recipe . top

The Menu - A Serious Dedication to the Season’s

Finest

At Cardwell’s at the Plaza, we believe in community,

local farmers, a bar filled with regulars and plenty of
sharing. Whether you enjoy the surprises of “Today’s
Features” or the consistency of our “Signature Dishes,”
Cardwell’s at the Plaza has something for everyone. Bill
Cardwell, known nationally for his unparalleled
approach to perfection, searches the continent near and
far for the finest purveyors of the premium ingredients
and freshest provisions. With this keen attention to
detail and flavor, Chef Cardwell prepares sumptuous soups, salads, hearth-baked pizzas, naturally
raised meats, poultry, the freshest sea foods and an impressive selection of vegetarian/vegan dishes
that will even delight even the heartiest meat eater. We also offer a complete children’s menu for all
food lovers of the smaller size. We welcome families and large groups.

A Sampling of Cardwell’s Finest Dishes…

Fresh Jumbo Lump Crab Meat Salad - Melon, grapes, avocado & local soft lettuce. Creamy lemon-
chervil dressing
Handmade Fresh Masa Tamale filled with roasted corn, green chili, mushrooms, greens & goat
cheese. Tomatillo sauce, savory black beans & jicama, cucumber, pineapple salad
Lobster & Cheese Ravioli with gulf shrimp, fresh crabmeat & scallops. Shellfish essence-creme
fraiche sauce, grape tomato & zucchini. Dressed arugula & reggiano parmesan cheese
Flash-Fried Calamari, Spicy Chili – Lime mayonnaise
Grilled House Smoked Shrimp with Three Mustard Glaze, Toasted multi-Grain Pilaf and
Cheddar-Pecan Wafer
Chinese BBQ Chicken Salad with Crisp Greens, Broccoli, Daikon Sprouts, Spicy Peanuts, Fried
Noodles & Spicy Peanut Dressing
Grilled Wild Alaskan King Salmon, horseradish-herb butter, creamed sweet corn, local sugar snap
peas & sweet red turnips
Grilled "living springs ranch" naturally raised half chicken, rich madeira jus & cipollini onions
with spinach gnocchi, tomato & reggiano, garlicky spinach
Slowly smoked “Niman Ranch” Babyback Ribs Finished on the Grille Housemade Amber Bock
BBQ Sauce
Baked Macaroni – White Cheddar Casserole & Crispy Vegetable Slaw
Grilled Petite Filet Mignon (6 oz) Red Wine Jus, Crispy Tobacco Onions
Garlic Laden Mashed Potatoes & Market Vegetables
Add a Melting of Gorgonzola Cheese
Prince Edward Island Mussels, Steamed in a Tomato Saffron Herb Broth, Grilled French Bread
Warm Savory Goat Cheese Torte, Mixed Field Greens, Roasted Seasonal Vegetables, Balsamic-
Orange Vinaigrette

1 of 4 9/18/2008 3:32 PM
Cardwell's at the Plaza Menu http://www.saucemagazine.com/cardwellsattheplaza/menu.html

Profiteroles Filled with "Serendipity" Coffee-Almond Ice Cream, Bittersweet Chocolate and
Carmel Sauces
Warm strawberry-rhubarb pie with almond streusel topping, housemade strawberry ice cream &
berry sauce
Creamy chocolate cheese cake, brownie crust & chocolate glaze. Whipped cream, berries &
raspberry sauce.

menu . wine list . chef bill cardwell . featured recipe . top

The Spirits – Award-Winning Selection Devoted to All Levels of Connoisseurs

Our award-winning wine list represents only a fraction of our

commitment to good friends and the finest spirits. Our wine
selections have been recognized for the past 14 years by Wine
Spectator with their Award of Excellence. Whether you’re a
connoisseur of fine wine, or you simply “just know what you like”
we have a selection of wines that will please all enthusiasts. Go
ahead and order by the glass, by the half bottle or by the bottle.
Chef Cardwell invites you and your guest to experiment, taste
compare, discuss and reflect- adding a new dimension to the dining
experience. We are pleased to recommend the perfect
accompaniment to your menu selection. We are also proud to
serve several ‘limited availability’ and special collections in the
“Chef’s Selections” on the menu.

The Vintner’s Room

It will be a tough decision whether you share this secret with your
friends. Why? The Vintner’s Room is a very special place you may
just want to keep for yourself. It’s difficult to call this space a
room, as it permeates a personality all its own. Just like the name
itself, The Vintner's Room represents precisely what we believe
dining should be all about. Fine dining is about the entire
experience. It’s about taking it slowly and honoring the traditions and nuances that contribute to the
moment.

Escape into a world all your own. Breathe in the fragrance of the moment. Consume the aroma of fine
foods, good company, and nourishment for the soul. While in The Vintner’s Room you are embraced
with luxury. The artwork, the furniture, the entire package will take you away to a location all your
own. And, the service will sit you at the thrown of luxury.

This marvelous room accommodates 6-12 people and allows you to personally craft the perfect menu
for friends, business associates, holiday or special occasion parties or an intimate dinner with the
people you love most. There is no other place like this that can transport you to this high level of
dining experience.

Please contact Toni Collins at (314) 997-8885 to inquire how Cardwell’s at the Plaza can help make
your event truly a special one.

menu . wine list . chef bill cardwell . featured recipe . top

Chef Bill Cardwell

While he’s bold about expressing his passion for fine food

2 of 4 9/18/2008 3:32 PM
Cardwell's at the Plaza Menu http://www.saucemagazine.com/cardwellsattheplaza/menu.html

and creative cuisine, Chef Bill Cardwell will be the last

person to share his culinary expertise and tremendous
influence on the craft. Not to worry, however, as there are
thousands of culinary experts and satisfied diners eager to
share their stories about the amazing impact Bill Cardwell
has made within his profession and to the culinary world.

Known throughout the industry as a keen influencer of

creative seasonal fare, Chef Cardwell is a man on the move
dedicated to offering each guest the perfect dining
experience. Simply enter Cardwell’s at the Plaza and you’ll
see his hands-on style at work. Whether he’s training a
member of his wait staff on wine selections for the evening,
or he’s in the kitchen creating his next masterful feature of
the day, Chef Cardwell loves his work and it shows in the satisfied souls of his guests.

Long before opening Cardwell’s at the Plaza in 1994, Chef Cardwell graduated from the Culinary
Institute of America with the highest honors. He apprenticed under world renowned chef Albert Stockli
of the Four Seasons, New York City, and then jetted off to Switzerland to learn more about his craft
from a more international perspective. Over the past three decades, Cardwell’s professional
experiences have run the gamut from small family-owned businesses to Culinary Director of a national
Corporation.

Continually ranked one of the regions top restaurants, Cardwell’s at the Plaza has collected such
accolades throughout the years as Best New Restaurant, Top New Restaurants Esquire Magazine; Top
10 Food & Wine; Best in America USA Today; Wine Spectator Award of Excellence, America’s Top
Tables Gourmet Magazine; St. Louis Magazine’s Top Restaurants, plus numerous others.

As a former national board member of the Council of Independent Restaurants in America, Bill
Cardwell was a founding member of the Saint Louis Originals – a local consortium of independent
restaurateurs dedicated to celebrating the spirit, strength, and unique experiences offered exclusively
by independently owned restaurants, where chefs and owners live, work, play and invest in their
communities.

A tireless community contributor, Cardwell also devotes hundreds of hours of his personal time and
dollars annually to local charitable organizations. He holds such roles a as Co-Chair of the annual
March of Dimes Gala. He also takes a lead role in events such as The Super Bowl Taste of the NFL
which supports the St. Louis Foodbank, Taste of the Nation S.O.S., Edgewood Children’s Center Annual
Vineyard Tasting.

menu . wine list . chef bill cardwell . featured recipe . top

Fruit Buckle

Recipe By: Bill Cardwell~Cardwell's at the Plaza

Yield: 4 to 6 servings

4 cups berries or 8 cups seasonal fruits (apples, peaches, plums, etc...)

1 cup all-purpose flour
1 cup granulated sugar
1 tsp. baking powder
1 egg
1/2 cup (1 stick) melted butter or margarine

Preheat oven to 350 degrees.

Place fruit in even layer in an 8-by-8 inch pan. Combine and blend the flour, sugar, baking

3 of 4 9/18/2008 3:32 PM
Cardwell's at the Plaza Menu http://www.saucemagazine.com/cardwellsattheplaza/menu.html

powder and egg into a crumbly mixture. Sprinkle evenly over fruit.
Pour melted butter over the crumbs. Bake until bubbly and golden brown, about 30 minutes.
Serve warm with ice cream or chipped cream. Can be reheated just before serving.

^back to top

4 of 4 9/18/2008 3:32 PM