Riddle's Penultimate Cafe & Wine Bar

crostini ("little toast" in italy) made with crusty, just- baked breadsmith baguette spread with fresh herb-enhanced chevre-style goat cheese from harrisburg, missouri and an excellent italian sun-dried tomato on top.

fresh from the pristine streams of the andes mountains, peruvian blue have a thicker fillet, firmer texture, and sweeter taste that what you're used to.we smoke it over hickory and it set atop a bed of caponata, a delicious south italian eggplant stew, then finish with shallot-tarragon aioli.

this is one of my favorite things to eat. a delicious italian eggplant stew with onions, tomatoes, olives, and capers, served chilled with warm pita bread.

crawfish tailmeat marinated in lime juice and cayenne, is treated to a lovely sweet onion and poppyseed dressing and mixed with fresh vegetables for a bright marinated salad.

big caps stuffed with a mixture of blue cheese and quite a good shot of avery island, louisiana tabasco sauce.

large caps piled high with a rich stuffing of crawfish newburg, spiked with dry sherry and a good shot of cayenne pepper.

you don't have to decide on one stuffing! big caps, half of them stuffed with blue cheese stuffing and half stuffed with crawfish stuffing.

big, wild, gulf shrimps served with our version of the traditional new orleans mustard sauce zippy with tarragon & cayenne.

big, wild, gulf shrimps served with the traditional american tomato cocktail sauce, this one made with fresh southern illinois horseradish ground fresh for us at rothman's deli, 4720 delmar.

a savory fall classic with rich beef broth, toothsome barley, local shiitake mushrooms, and beef tenderloin bits from our delicious hand-cut filet mignons.

a perennial favorite, this soup has a yogurt base, a hint of spice, and an extremely refreshing quality.

vegan, low chlo., low cal. and all delicious.

jumbo wild gulf shrimp are sauteed with fresh garlic and mushroom, served with a rich, deeply-flavored sauce of white port wine, tomato, artichoke heart and cream. a riddle's original for over 20 years.

a boneless breast of carefully raised, antibiotic-free ashly farms chicken is sauteed with green onion, flamed in brandy and served with a sauce of sour cream, mango chutney and the excellent curry blended for us by the st. louis herb society. a riddle's original for more then 20 years.

a boneless breast of carefully raised , antibiotic free ashley farms chicken is sauteed with onion and bell pepper, served in a sauce of rose wine and soy sauce, brown sugar and vinegar. another riddles original for more than 20 years.

char-grilled to order, served with a long simmered french-creole sauce of beef stock, mushroom, prochuitto, red wine and garlic.

hand-cut eight-ounce steak of magnificent american angus beef, grilled to order.

whole pork butts from the happy pigs raised hormone- and antibiotic-free by the family farm owners of the ozark mountain pork co-op in mountain view, missouri are dry-rubbed two times, then slow-smoked over hickory wood in our kitchen for nine hours. served with our own blackstrap bar-be-que sauce and fresh cut cabbage slaw.

with prosciutto & romano.

it's high basil season!

whipped with butter and maple syrup.

with fresh dill butter.

fresh and steamed.

garlic-butter sauce with white wine, sauteed onion, mushroom, and bell pepper, tossed with parmesan cheese.

fresh broccoli in a rich cream sauce with sliced mushrooms & parmesan cheese.

a rich cream sauce with fresh mushrooms, shrimp, crab and whiting tossed with a touch of the very fine curry blended by the st. louis herb society and parmesan cheese.

a rich white sauce with mushroom, bell pepper, crawfish tail meat, like tiny lobster tails, and a dash of cayenne pepper.

baked in layers with our own flacorful red sauce, a mixture of cheeses and italian sausage that we make ourselves from ozark mountian co-op pork as well as pastured ground beef by karlios hinkebein in cape girardeau, missouri.

red meat sauce rich with pastured missouri ground beef raised by karlios hinkebein in cape girardeau, missouri and our own italian sausage made with ozark mountain co-op pork.

1/2 pound of pastured beef raised by karlios hinkebein in cape girardeau, missouri.

smoked salmon & boursin cheese on foccacia bread.

eden, chef or mayfair.

small salad/cup of soup or large salad/bowl of soup

always hand-made in our kitchen, cool, creamy and dense with a graham cracker crust.

an extravaganza!! banana slices sauteed with pineapple and coconut, flamed with dark myers jamaican rum and poured around a big serving of our own homemade ice cream.

we make our own ice creams here in the restaurant using a quarter-century old white mountain ice cream freezer with an oak tub packed with ice and rock salt.