Reggie's Backstage menu - Saint Louis MO 63103

Appetizers
- Bruschetta $8
  
  marinated tomatoes served hot over parmesan bruschetta topped with fresh mozzarella, drizzled with honey balsamic.
- Baked Brie $9.5
  
  breaded and seasoned wedge served over toasted crostini topped with lemon dressed mixed greens finished with pear compote.
- Chicken Drummers $9
  
  one pound of chicken drummers fried and tossed in spicy blood orange sauce served with maytag blue cheese dressing.
- Fried Calamari $9.5
  
  flash fired calamari served with a lemon parmesan aioli.
- Jumbo Crab Cake $10
  
  roasted corn crab cake served over balsamic cucumber salad and finished with mango lime aioli.
- Steamed Mussels $9
  
  one pound of fresh mussels served in a lemon garlic white wine sauce.
- Shrimp Cocktail $10
  
  citrus poached shrimp served with a spicy vodka cocktail sauce.

Soups And Salads

Dressings: oil and vinegar, blue cheese, ranch, mayfair, warm bacon vinaigrette.
- Roasted Corn Chicken Chowder $5
- Creamy Butternut Squash Soup $5
- Backstage House Salad $5.5
  
  spring mix topped with tomatoes, parmesan cheese and artichoke hearts.
- Caesar Salad $5.5
  
  chopped romaine hearts tossed with parmesan cheese and topped with garlic croutons. with chicken add $3 or shrimp add $4.50.
- Spinach Salad $8.5
  
  tossed with feta cheese and candied walnuts and topped with a warm bacon vinaigrette.
- Cobb Salad $9.5
  
  chopped spring mix topped with mushrooms, blue cheese, grilled chicken breast, tomato, hard boiled egg, bacon and avocado tossed with classic mayfair dressing.

Entrees
- Jerk Chicken $18
  
  roasted half chicken topped with mango salsa served with blood orange coleslaw and garlic whipped potatoes.
- Artichoke Chicken $14.5
  
  sauteed chicken breast topped with an artichoke butter sauce served with garlic whipped potatoes and fresh vegetables.
- Seafood Pasta $19
  
  shrimp, mussels and crabmeat tossed with linguine noodles in a white wine tomato broth.
- Backstage Pasta $16
  
  penne pasta in a artichoke cream sauce with fresh vegetables and proscuitto.
- Vegetarian Pasta $14
  
  whole wheat linguini tossed with julienne vegetables and fresh mozzarella.
- Catfish $17
  
  pecan encrusted, served with blood orange coleslaw and sweet mango cornbread.
- Curried Ahi Tuna $20
  
  curry dusted center cut ahi tuna served over fresh greens topped with apricot coulis.
- Salmon $21
  
  pan seared and topped with lump crab meat drizzled with a mild green chili sauce served over sun dried tomato quinoa and grilled asparagus.
- Double Boned Stuffed Pork Chop $23
  
  stuffed with smoked gouda cheese, spinach and apples served over garlic whipped potatoes and fresh vegetables, finished with a cracked pepper bourbon demi glace.
- Rack Of Lamb $23
  
  encrusted with whole grain dijon served over garlic whipped potatoes and fresh vegetables finished with cabernet demi glace.
- Blackened Flat Iron Steak $26
  
  served over roasted herbed yukon gold potatoes and grilled asparagus finished with a gorgonzola demi glace.
- Ribeye $26
  
  served over roasted herbed yukon gold potatoes and grilled asparagus finished with a smoked gouda demi glace.
- Beef Tenderloin $27
  
  8 ounce grilled tenderloin served over garlic whipped potatoes and fresh vegetables topped with a creamy butter cognac sauce.