Here is an Archived, Old Menu. No longer applicable
Lunch
We don’t take ourselves seriously; we can’t, because, well… we play with our food. But we do take the food seriously. The dishes below came about because of our whims and desires, the farmers, what was blaring on the radio, how the ingredients spoke to us, or the latest book we found time to read. Enjoy.
{11}
REUBEN
Pastrami, Rye Sourdough
Sauerkraut, Comeback Sauce
{10}
LUNCH BAG
Something Filling
Something Sweet
Something Healthy
{10}
CORNBREAD PANZANELLA
Roasted Winter Squash
Marcoot Cheese Curds
Roasted Garlic Vinaigrette
{13}
CHICKEN & GNUDI DUMPLINGS
Beurre Blanc, Oven Roasted Zucchini
Carmelized Onions
{11}
HOUSEMADE SAUSAGE
It’s Different All The Time
{10}
DINER BURGER
Local Beef, Molasses Bacon
Carmelized Onions, Cheese ‘Whiz’
Bacon Bun, French Fries
{10}
RAMEN
Soft Poached Egg, Noodles
Molasses Bacon, Pickled Shiitakes
{12}
FRIED CHICKEN SALAD
Creamy Waldorf Dressing
Chopped Apples, Toasted Pecans
Shaved Celery
{7.5}
Boulevard Tank 7 Draught Beer
{4}
Civil Life Brown Draught Beer
{8}
Perennial Hommel Draught Beer
{ 4 }
BOUTIQUE SODAS
Ginger Ale, Black Cherry, Ski, Rootbeer, Rummy, R-Pep
{ 7 }
SEASONAL MOCKTAIL
We don’t take ourselves seriously; we can’t, because, well…we play with our food. But we do take the food seriously. The dishes below came about because of our whims & desires, the farmers, what was blaring on the radio, how the ingredients spoke to us, or the latest book we found time to read. Enjoy.
{10}
VICHYSSOISE
Rye Croutons, Sottocenere Al Tartufo
Chicken Cracklins, Served Warm
{10}
CREOLE CREAM CHEESE
Granola, Szechuan Peppercorn Rhubarb
Lime, Olive Oil
{10}
‘CHIPS & DIP’
Fried Cauliflower Puree, Oil Cured Olives
Pistachio Sauce, Leek Chips
{8/person}
COMMUNITY SALAD
Family Style Local Salad
Green Goddess or Champagne Vinaigrette
{17}
SUNFLOWER SEED FRIED RICE
Chinese Bacon, Pickled Carrots, Sprouts
Add a Sunny-Side Up Farm Egg {2}
{12}
VARIATIONS OF ASPARAGUS
Pork Belly Croutons, Preserved Lemon
Carmelized Yogurt & White Chocolate Vinaigrette
{10}
CRISPY PIG TAILS
‘Buffalo Style’, Whipped Gorgonzola
Brown Butter Polenta
{8/16}
HOUSEMADE TERRINE BOARD
House-Cured Meats
Pickles & Jams
{13}
DINER BURGER
Double Patty Local Beef, Molasses Bacon
Carmelized Onions, Cheese ‘Whiz’
Bacon Bun, French Fries
{19}
SLOW COOKED ‘PORK STEAK’
Grain Mustard Potato Salad
Miso Barbeque Sauce, Brussels Sprouts Piccalilli
{20}
THREE LITTLE BIRDS
Trio of Roasted Game Hen, Chicken & Quail
Rice Grits, Smothered Greens, Field Pea Caviar
{25}
GRILLED BEEF SHORT RIBS
Honey Glazed Rutabaga, Kentucky Grits
Red-Eye Gravy
{17}
‘NOT REALLY’ BBQ SHRIMP
Korean Chili Flakes
Grilled Focaccia, Stag
{21}
AMANDINE
Marcona Almond Crust, Parsnip Puree
Browned Butter Foam, Preserved Lemon
{21}
PAN ROASTED FILLET OF FISH
Pearl Onions, ‘Grand Mere’
Roasted Brussels Sprouts, Fancy Potato Chips
{13}
OYSTER TOAST
Bone Marrow Custard, Pickled Oysters
Grilled Sourdough, Herb Salad
{10}
SHE-CRAB SOUP
Blue Crab Spring Roll, Sherry Pearls
Marash Chile
{14}
GRILLED OCTOPUS
Cauliflower-Turmeric Relish
Gnudi Dumplings, Arugula Pesto
{8}
CITRUS
Lemon Curd, Orange Financier
Preserved Lemon-Saffron Sorbet, Honey Gastrique
{8}
STRAWBERRY UPSIDE-DOWN CAKE
Mint, Chamomile Ice Cream
{8}
CHOCOLATE FUDGE
Satsuma Gel, Gianduja Rice Crispy
White Chocolate Frozen Yogurt
{7}
THE LIBERTINE CANDY BAR
Salted Caramel Semifreddo, Hazelnuts, Ganache, Chocolate Dacquoise
{8}
‘ICED COFFEE’
Panna Cotta, Cocoa Nib Tuile, Basil Gastrique
Coconut Milk Sorbet
The Libertine aims to return one to the very roots of what it once meant to enjoy a cocktail. We take pride in the creation of our cocktail parlor offerings filled with boutique spirits and market-fresh ingredients prepared with the whimsy and precision required to transport one back to a time when merrymaking was more than just a drink, it was an art form.
{10}
MONSEIGNEUR BOCEPHUS
Eagle Rare Bourbon | Benedictine | Local Honey | Housemade Dandelion Bitters
{10}
FEAR & LOATHING
Gosling’s Black Seal Dark Rum | Housemade Cola | Pecan Foam | Lemongrass Dust
{10}
THE GUNSLINGER
Tito’s Vodka | Cherry Heering | Housemade Grenadine | Pineapple Shrub
{9}
ON DRAFT
Still 630 Double Oaked High Rye Whiskey | St. Louis, Missouri
{10}
TOM WAITS FOR NO MAN
630 ‘Rally Point’ High Rye | Libertine Sweet Vermouth | Fernet Amaro | Housemade Spring Bitters
{10}
LOVE & HAPPINESS
Smalls Gin | Yellow Charteuse | Tarragon Celery Shrub | Grapefruit Bitters
{10}
ELVIS COSTELLO LOST IN MISSOURI
Pimm’s No. 1 | Pinckney Gin | Housemade Citrus Soda | Cucumber Ice | Housemade Mint Tincture
Too often we slam a beer and then slam another. We don’t appreciate beer’s finer qualities. We see the commercials, raise our glasses and gulp it down. We might take time to reflect on a bottle of wine, but rarely beer. At The Libertine, beer receives the respect it’s due, with an assortment of seasonal craft ales and brews representing various styles from St. Louis and around the globe. At The Libertine, a brew isn’t just a brew, it’s an experience.
{4}
CLAUSTHALER (NONALCOHOLIC)
FRANKFURT, GERMANY | 0.5% ABV
{4}
CIVIL LIFE AMERICAN BROWN ALE
[ON DRAFT] | ST. LOUIS, MISSOURI | 4.8% ABV
{7.5}
BOULEVARD ‘TANK 7’ FARMHOUSE ALE
[ON DRAFT] | KANSAS CITY, MISSOURI | 8.5% ABV
{8}
PERENNIAL ‘HOMMEL’ BELGIAN PALE ALE
[ON DRAFT] | ST. LOUIS, MISSOURI | 5.9% ABV
{4.5}
BOULEVARD PILSNER
KANSAS CITY, MISSOURI | 4.8% ABV
{6}
URBAN CHESTNUT ‘ZWICKLE’ LAGER (16oZ)
ST. LOUIS, MISSOURI | 4.8% ABV
{3.5}
BUDWEISER ‘SELECT’ LAGER
ST. LOUIS, MISSOURI | 4.3% ABV
{5}
AVERY ‘WHITE RASCAL’ BELGIAN WHEAT
BOULDER, COLORADO | 5.6% ABV
{5}
SCHLAFLY ‘KOLSCH’ GOLDEN ALE
ST. LOUIS, MISSOURI | 4.8% ABV
{7.5}
GOOSE ISLAND ‘SOFIE’ FARMHOUSE ALE
CHICAGO, ILLINOIS | 6.5% ABV
{7}
CRISPIN ‘BROWN LANE’ ENGLISH CIDER
WORCESTERSHIRE, ENGLAND | 5.8% ABV
{5}
DESCHUTES ‘MIRROR POND’ PALE ALE
BEND, OREGON | 5% ABV
{5}
BELL’S ‘TWO HEARTED’ AMERICAN IPA
KALAMAZOO, MICHIGAN | 7% ABV
{9.5}
FOUR HANDS ‘CENTENNIAL’ AMERICAN RED ALE (22oZ)
ST. LOUIS, MISSOURI | 6% ABV
{8.5}
FIRESTONE WALKER ‘DOUBLE JACK’ IMPERIAL IPA
PASO ROBLES, CALIFORNIA | 9.5% ABV
{9.5}
NORTH COAST ‘BROTHER THELONIOUS’ BELGIAN STRONG ALE
FORT BRAGG, CALIFORNIA | 9.4% ABV
{5}
LEFT HAND MILK STOUT
LONGMONT, COLORADO | 6% ABV
The Libertine’s wine offerings are an expression of our core philosophy, one that focuses on boutique and small production wines that are affordable and, more important, delicious! Our wine list has been created with Chef Galliano’s culinary philosophy in mind-that food and wine are intended to not only complement each other, but to inspire one another. We hope you enjoy them as much as we do. Cheers.
{9}
SYRAH ROSE
DOMAINE FAILLENC | 2012 | CORBIERES | FRANCE
{12}
CHARDONNAY
MOUNT EDEN | 2010 | WOLFF VINEYARD | EDNA VALLEY | CALIFORNIA
{10}
CHARDONNAY
DOMAINE CHENE | 2011 | MACON-VILLAGES | BURGUNDY | FRANCE
{11}
RIESLING
J.J. PRUM | 2011 | KABINETT | MOSEL-SAAR-RUWER | GERMANY
{11}
GRENACHE BLANC
DOMAINE DE LA SOLITUDE | 2012 | COTES DU RHONE | FRANCE
{10}
SAUVIGNON BLANC
QUIVIRA | 2009 | DRY CREEK VALLEY | CALIFORNIA
{12}
PINOT BLANC
ZIND-HUMBRECHT | 2011 | ALSACE | FRANCE
{10}
GRUNER VELTLINER
BRUNN | 2012 | KAMPTAL | AUSTRIA
{11}
GENTIL BLEND
HUGEL | 2011 | ALSACE | FRANCE
{11}
RIPASSO (CORVINA BLEND)
TOMMASI | 2010 | VALPOLICELLA | ITALY
{10}
SYRAH BLEND
NOVY | 2011 | FOUR MILE CREEK | CALIFORNIA
{11}
CABERNET SAUVIGNON
CAPARONE | 2008 | PASO ROBLES | CALIFORNIA
{11}
NEBBIOLO
GUIDOBONO | 2011 | LANGHE | PIEDMONT | ITALY
{10}
GRENACHE BLEND
LIBERTALIA | 2010 | PIC ST LOUP | FRANCE
{11}
BARBERA
VIETTI | 2010 | PIEDMONT | ITALY
{10}
TEMPRANILLO
FLORES DEL CALLEJO | 2011 | RIBERA DEL DUERO | SPAIN
{12}
PINOT NOIR
LINCOURT | 2010 | SANTA RITA HILLS | CALIFORNIA
{9}
CABERNET FRANC SPARKLING ROSE
CHARLES BOVE | NV | LOIRE VALLEY | FRANCE
{9}
BRUT
SAINTE HILAIRE | 2011 | LIMOUX | FRANCE