227 W. Lockwood Ave., St. Louis, MO 63119

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Dungeness Crab Salad withAvocado and PomegranateVinaigrette

4 servings


1 lb fresh dungeness crab meat
2 T créme fraiche
1 lemon for lemon zest
2 t lemon juice
1 t chives, finely minced
1 t tarragon, finely minced
1/2 t Kosher salt
1/2 t white pepper


• Drain all liquid from Crab – pick through to ensure there are no pieces of shell.
• Mix all ingredients, except crab, in stainless bowl – mix thoroughly.
• Gently fold in crab meat being careful not to break up larger pieces.
• Reserve crab salad in refrigerator until service.


2/3 C white wine ver jus
1 T muscat sweet vinager
1/2 t dijon mustard
1/4 C honey
1 T pomegranate syrup
1/2 C vegetable oil
to taste pinch of salt
to taste pinch of white pepper


• Combine all ingredients, except for the salad oil, into a stainless bowl. Whisk to combine.
• Slowly drizzle in the salad while whisking rapidly. Continue to whisk until all of the oil is added.


2 ripe avocado
1 t lime juice
1/2 t kosher salt
8 pieces of ruby red grapefruit segments
1 C micro greens or diakon radish sprouts


• Peel and dice the avocado.
• Mix the lime juice with avocado.
• Using a 2” wide and 3” high ring mold place mold in center of plate.
• Spoon ¼ of the avocado mixture into the ring mold.
• Top the avocado with ¼ of the crab mixture.
• Remove ring mold gently.
• Top the mound of crab with two grapefruit segments.
• Drizzle some of the pomegranate vinaigrette around the crab and avocado.
• Top the grapefruit segments with ¼ of the micro greens.
• Drizzle additional vinaigrette over the micro greens.

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