Fresh Greens and Beyond Highlights Bixby's Seasonal Spring Plates

Spring brings more than April showers and May flowers. It brings fresh new seasonal menus as those found at Bixby’s. 

Bixby's, located at the Missouri History Museum in Forest Park, was the first to roll out its spring plates - literary weeks before the season’s official calendar start.  And why not.  After a long winter we needed a jumpstart to spring as well as another reason to indulge ourselves at the Missouri History Museum, where its special exhibit St Louis 250: 50 people, 50 places, 50 images, 50 moments and 50 objects celerbates the city’s 250th birthday.

Thankfully for both diners and kitchen crew there aren’t 50 items on the Bixby menu. No need for that. There are plenty of new spring offerings that highlight the season’s delicate green colors found in asparagus, pea shoots and mesclun salad greens.  

According to Bixby Sous Chef Erik Larson there’s nothing better than spring asparagus. And there’s nothing better than a well-done asparagus soup, especially when made into a rich, creamy bisque drizzled with truffle oil and garnished with asparagus tips as prepared by Chef Erik and Chef Callaghan Carter, Bixby’s executive sous chef. Not a soup fan? Then think grilled. Asparagus is also grilled as the preferred side to the Herb Encrusted Trout.

The green theme continues to surface throughout Bixby's spring menu where Mesclun, a spring mix of greens, is tossed with a chef made creamy herb vinaigrette and paired with a spring Herb Frittata. Tender young boy choy is grilled and served with Grilled Amish Chicken. what makes an Amish chicken Amish? Where and who rises it, not its religious conviction. 

My personal menu favorite was the Sliced Tenderloin Tartine, a beef lovers open face sandwich that’s built a crisp baguette slice topped with creamed fresh spinach, tenderloin, horseradish, frico crisps and pea shoots and cippolini onions. Ok, not a lot of green but pair this with the Asparagus Truffle Bisque for a lunch and you may to lobby the chefs to keep this duo on the menu throughout summer. But wait - that’s another season.  

Considering how short seaons are it’s best order a spring selection at Bixby’s while they last. After all, spring is fleeting and winter will be back before you know it.