I was happy to see the right-sized menu... not too many choices, but enough for everyone to find something. The dish sizes also made it easy to pick a starter and a main course without being too overwhelmed.
Matt and I chose starters off the Raw Bar. I had a half dozen oysters, three from each coast, while Matt got his favorite, Tuna Poke.
|Butter Lettuce Green Goddess Dressing, oven roasted tomatoes, bacon & Maytag Blue Cheese|
Patience came through and ordered the Sea Scallops so that I could try the Trout Piccatta. A very simple dish, but light and delicious.
|Sea Scallops in Roasted Garlic, Butternut & Bacon Risotto|
|Trout Piccatta in Lemon, Olive Oil, capers, garlic & Autumn Greens|
|Roasted Buttonwood Farm Chicken Breast in an Herbed Goat Champagne Cheese with Wild Mushroom Jus|
Boundary = http://www.boundary-stl.com/
Photos by Patience Scanlon