Stone Soup Cottage Hosts a Week of Special Dinners Before Making Its Move to a New and Improved Location

Categories: Restaurant News

       Chef Carl McConnell | Mabel Suen
The six-course meal consists of dishes like lobster consomme with delicately poached lobster tail and garden baby dill; duo of duck leg confit and seared breast with roasted shallots, merlot gastrique and summer petite vegetables; and Dutch chocolate souffle with garden mint and creme anglaise.

"Opening Stone Soup Cottage four years ago in the height of the recession in the middle of Cottleville took a leap of faith," says Nancy McConnell. "We worked hard and sacrificed a lot to get to where we are today. It just puts things back in perspective -- closing one chapter and moving on to a new adventure."

The cost is $150 per person, which includes the six courses with four wine pairings, as well as a copy of the house cookbook, Stone Soup Cottage: A Vignette of Seasonal Recipes. Only 24 seats are available for each evening. Call 636-244-2233 for reservations, and do it soon -- if the past four years have been any indication, those spots fill up fast!

As for the new location, they've already started booking reservations. Check the Stone Soup Cottage website for availability, and call to set up an appointment.

       Fresh ingredients from a Stone Soup Cottage cooking demo | Mabel Suen
The full menu for the Monday, August 26, to Friday, August 30, dinner:

Lobster Consommé garnished with Delicately Poached Lobster Tail and Garden Baby Dill
Wine Pairing: 2011 Chateau Lamothe de Haux Bordeaux Blanc, France

Simmered Summer Bartlett Pears served with Radish Micro-Greens, dressed with Champagne Lavender Vinaigrette and finished with Gorgonzola Cheese and Crisp Pancetta

Copper River Salmon en Papillote infused with Olives, Capers and Lemon
Wine Pairing: 2011 Mas des Bressades Roussanne-Viognier, France

Black Truffle Risotto served with Fresh Morels and Aged Parmesan
Wine Pairing: 2010 Clos de l'Oratoire des Papes Châteauneuf-du-Pape, France

Duo of Duck Leg Confit and Seared Breast with Roasted Shallots and Merlot Gastrique and accompanied by Summer Petite Vegetables

Dutch Chocolate Soufflé with Garden Mint and Crème Anglaise
Wine Pairing: 2010 Bodegas 'Breca' Garnacha Old Vines, Spain

Location Info

Stone Soup Cottage

5525 Oak St., St. Charles, MO

Category: Restaurant

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