Curbside Carryout

Now offering Curbside Carryout and local delivery for Soulard and Benton Park from Frazer’s Restaurant & Lounge, starting tomorrow (Tue 3/17) from 5-9 pm and will continue Mon-Sat. Check out our menu online below and give us a call at 314-773-8646! Daily specials listed below. Regular menu still available.

 

* Gratuity is at the customer’s discretion but is highly recommended and appreciated

 

* Small fee added for local delivery

STARTS

  • Oysters on the Half Shell
    2.5/oyster
    malpeque
  • D’Affinos Plate
    14
    triple cream french brie
  • PEAR ENDIVE SALAD
    poached pear, sliced strawberries, bleu cheese crumbles, toasted pecans & balsamic reduction
  • BEET SALAD
    9
    roasted red & golden beets, Yukon potato, julienned French beans, diced tomato, red onion, goat cheese, house vinaigrette, capers and fresh thyme

SOUP

  • TOMATO CHEDDAR
  • CHICKEN TORTILLA

ENTRÉES

  • Mussels & Frites
    14
    steamed in white wine, tomato, and garlic
  • Blackened Salmon
    topped with sesame dressing & served with red beans & rice, and sesame slaw
  • SUNDRIED TOMATO CHICKEN
    23
    boneless chicken breast sauteed with leeks, mushrooms, and sundried tomato pesto sauce with a touch cream over angel hair pasta and grilled asparagus
  • Sweet Potato and Pulled Chicken Risotto
    22
    creamy risotto in a parmesan cream sauce with grilled asparagus and roasted red bell pepper, topped with crispy prosciutto and shaved parmigiano reggiano
  • Steak Bruschetta
    20
    sliced n.y. strip, served on toasted french baquette, topped with gorgonzola dolce, arugula, shaved fennel, charred tomato sauce and parmigiano reggiano, finished with balsamic glaze
  • Seafood Pasta
    28
    mushroom, tomato and bell pepper, are seasoned with crushed re pepper, garlic and herbs and sauteed in extra virgin olive oil with mussels, clam and shrimp, tossed with linguine and garnished with fresh grated parmesan and parsley.
  • Steak Frites
    30
    12 oz. N.Y. strip steak, cut to order. served with French fries, chilled green beans and a veal reduction
  • CIOPPINO
    28
    mussels, clams, shrimp, fresh fish and squid, simmered in a rich tomato broth with onions, bell peppers, garlic, red wine, bay leaf & thyme
  • Pork Schnitzel
    21
    thin scallops of pork tenderloin breaded and sautéed in olive oil with garlic, lemon and capers, served with braised red cabbage, mashed potatoes and asparagus

DESSERTS

BREAD PUDDING
CRÈME BRULEE
KEY LIME PIE
FLOURLESS CHOCOLATE TORTE
ICE CREAM / vanilla / coffee / strawberry SORBET blueberry / pear

BEER & WINE