At The Last Kitchen, we’ve created a culinary experience that harmonizes with our story — a true St. Louis experience. Missouri is a melting pot of some of the greatest cuisine throughout the United States. The Last Kitchen merges decadent flavors and hearty bites with local spirits — spanning the Mississippi and beyond to create a one-of-a-kind dining experience.

1. S E R V I N G U P L O C A L A N D R E G I O N A L G O O D N E S S
H O U R S O F O P E R AT I O N
Open Daily: 6:30am – 12:00am
Friday thru Saturday: Bar open until 2:00am
Late Night Happy Hour: 10:00pm – 12:00am
Offering martini cocktails
with The Last Rye Whiskey and Two Step Gin
and limited local beer offerings

2. BREAKFAST
S H O E M A K E R S B R E A K FA S T . . . . . . 1150
kitchen-made breakfast sausage, baked beans
with lardons, roasted cherry tomato, grilled
sourdough, one over easy duck egg
B E E F C H E E K H A S H ����������������� 120 0
braised beef cheek, soft boiled egg, house tots,
sautéed onion and jalapeño, hollandaise
B R E A K FA S T TA C O ������������������� 110 0
olive oil tortilla, chorizo, scrambled egg, tomato
relish, jalapeño crème fraiche, cilantro
3 14 S L I N G E R . . . . . . . . . . . . . . . . . . . . . . . . . . 120 0
allbeefpatty,housechili,overeasyegg,Wisconsin
cheese curds, tots, green onion
T H E L A S T B . E . L .T. ������������������� 110 0
thick-cut kitchen bacon, arugula, fried green
tomato, basil aioli, over easy egg, brioche toast
L O C A L F A V O R I T E
B R E A K FA S T S A U S A G E �������������� 50 0
XLbreakfastporksausagelink,STiL630bourbon
infused maple syrup
T W O E G G S YO U R WAY �������������� 350
Buttonwood farm fresh eggs
E X T R A! E X T R A!
T H E L A S T S TA C K 1050
Heritage flour pancakes with candied walnuts,
honey butter, STiL 630 bourbon infused
maple syrup, and your choice of blueberries or
Askinosie dark chocolate chips
B R IG H T A N D L IG H T
W / C H I C K E N.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 5
W / S A L M O N.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 5
W / W H I T E A N C H O V Y �������������������������� + 4
W / W H I T E F I S H.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . + 6
W / AV O C A D O.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . +2
E N J O Y P O W E R F U L S A L A D A D D - O N S
B A N N E R R O A D PA R FA I T ������������ 750
Banner Road Granola, seasonal berries, plain
yogurt, raw honey
O AT M E A L.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 0
steel cut oats, dried berries, raw honey
G R AV L A X AV O C A D O T O A S T . . . . . . 1150
cured salmon, everything seasoning, whipped
avocado spread, capers
B R E A K FA S T S A L A D.. . . . . . . . . . . . . . . . . 120 0
arugula, shaved parmesan, poached egg,
pistachios, crouton, citrus vinaigrette
H E A R T Y S TA R T S
E N J OY O U R Q UA L I T Y I N G R E D I E N TS C O M I N G F RO M : S U N R I S E M I L L , B U T TO N W O O D FA R M S , C O M PA N I O N B R E A D , S U C H
A N D S U C H FA R M S , B O H L E N FA M I LY FA R M S , B A N N E R ROA D G R A N O L A , A N D C L E M E N T I N E ’ S N AU G H T Y & N I C E C R E A M E RY
A P P R O V E D :
AVA I L A B L E
7:00am – 3:00pm
B R E A K FA S T C L A S S IC S
M U S T- G O O M E L E T ������������������ 120 0
seasonal vegetable variety
B I S C U I T S A N D G R AV Y ��������������� 80 0
kitchen-made sausage gravy. Vegetarian? Try our
foraged mushroom gravy + 5
B R E A K FA S T S A N D W I C H ����������� 110 0
ham, egg, cheese, chipotle aioli
B R E A K FA S T P O TAT O E S . . . . . . . . . . . . . . 50 0
crispy fingerling potatoes
F R U I T S A L A D . . . . . . . . . . . . . . . . . . . . . . . . . . . 450
pink grapefruit, oranges, blueberries, fuji apples
S O U R D O U G H T O A S T ���������������� 20 0
sourdough, raw honey butter
G R I T S .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 0
creamy buttermilk, organic grits
S E A S O N A L PA S T R I E S .. . . . 4E A
/12BA SK T
assortment daily pastries, cherry jam, honey
butter
F R E S H B U T C H E R E D
K I T C H E N B A C O N .. . . . . . . . . . . . . . . . . . . . 350
cut to order. Tell your server how ya’ like it!

3. SW EE T & SPICY CHICK EN N ’ WA FFL ES.. . . . . 1150
semolina waffles, fried chicken, chipotle hollandaise, honey
butter, STiL 630 bourbon infused maple syrup
B R E A K FA S T M E AT L O A F . . . . . . . . . . . . . . . . . . . . . . . . . 120 0
bacon-wrapped meatloaf glazed with smoked tomato sauce,
peppers, onions, over easy duck egg
E LV I S P R E S L E Y WA F F L E . . . . . . . . . . . . . . . . . . . . . 1150
semolina waffle, fresh sliced banana, homemade peanut
butter, house bacon lardons, one scoop Clementine’s vanilla
ice cream
L O A D E D H A S H B R O W N S . . . . . . . . . . . . . . . . . . . . . . 100 0
kitchen-made chorizo, tots, soft cooked duck egg, jalapeño,
red onion, tomato, cilantro, cheese sauce
BUTCHER BACON EGGS BENEDICT................. 130 0
poached egg, english muffin, arugula, The Last Pantry Born,
Raised and Barrel-Aged hot sauce hollandaise
V E G A N B R E A K FA S T B U R R I T O.. . . . . . . . . . . . . . 1150
olive oil tortilla, green tomato salsa, Old Vienna spiced tofu,
spinach, sautéed peppers and onion, pesto
S H R I M P N ’ G R I T S.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130 0
Aztec Blue Heirloom grits, Louisiana white
shrimp, sautéed peppers, onions, chili vinegar.
Substitute kitchen-made andouille or white fish +2.
S T E A K & E G G S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 160 0
hanger steak, two duck eggs made your way, breakfast
potatoes, hollandaise
Saturdays and Sundays
11:00am – 3:00pm
B O T T O M L E S S M I M O S A S $ 2 0/ P E R S O N
R E D S N A P P E R S , B L O O D I E S , B E L L I N I ’ S $1 0

4. S O U P O F T H E D AY � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 70 0
regional and seasonal selection
T H E L A S T C H I L I � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 80 0
braised beef tip, tots, Wisconsin cheese curd, green onion
B E E T S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 120 0
roasted, pickled and shaved beets, goat cheese, pistachio,
arugula, balsamic reduction
S P I N A C H S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 120 0
pickled onion, dried cherry, goat cheese, toasted walnut,
white balsamic vinaigrette
C H E F ’ S P L A T E S
A S K Y O U R S E R V E R A B O U T D A I L Y S P E C I A L S A N D O F F E R I N G S
AT THE LAST KITCHEN WE WILL OFFER THE CHOICEST
SELECTION OF IN HOUSE BUTCHERED MEATS. DAILY
SELECTIONS OF FARMED BEEF, PORK, FOWL, FISH AND GAME
WILL BE SHOWCASED IN OUR EXHIBITION COOLER.
AVA I L A B L E
3:00pm – 12:00am
W / C H I C K E N ����������������������������������������������������������������� + 5
W / S A L M O N ������������������������������������������������������������������ + 5
W / W H I T E A N C H O V Y ���������������������������������������������������� + 4
W / B A C O N �������������������������������������������������������������������� + 3
A D D T O Y O U R S A L A D
S O U P A N D S A L A D
S C A L L O P ............................................ 150 0
parsnip puree, Bohlen farms mushrooms, fish sauce
B E E F TA R TA R E .................................... 160 0
quail egg yolk, pickled mustard seed, parsley oil
T O N N AT O S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 140 0
shaved brussel’s sprouts, tuna mayo, over easy quail egg,
garlic croutons, parmesan
CHICKEN LIVER MOUSSE CROSTINI � � � � � � � � � 150 0
parsnip puree, Bohlen farms mushrooms, fish sauce
S P R I N G B E A N M E D LY ............................ 80 0
herb vinaigrette, pistachio
G R I L L E D A S PA R A G U S .......................... 100 0
lemon brown butter
E A R LY H A R V E S T P O TAT O P U R E E � � � � � � � � � � 80 0
herb créme fresh
F R I E D O K R A ........................................ 90 0
with pancetta
R O A S T E D R A I N B O W C A R R O T S ............... 80 0
herb yogurt, concord grape reduction, sunflower
W I L D B O A R R A G U > > > heritage pasta, asparagus, blistered green tomatoes > > > 180 0
A R R O W H E A D T U R K E Y L E G > > > wisconsin cherry glaze, fiddlehad ferns, early harvest potato puree > > > 120 0
D U C K B R E A S T > > > figs, orange glaze, potato pureé > > > 270 0
C A U L I F L O W E R S T E A K > > > roasted bell pepper, miso broth, flash-fried spinach, toasted pistachios, pesto > > > 190 0
R O A S T E D C H I C K E N B R E A S T > > > whipped parsnip, collard greens, chicken jus > > > 210 0
S I R L O I N > > > colcannon potatoes, roasted brussel’s sprouts, balsamic reduction > > > 280 0
P O R K S T E A K > > > blistered cherry tomato, foraged mushroom risotto, horseradish, pan sauce > > > 250 0
R A C K O F L A M B > > > herb crusted, dijon sauce, creamy polenta, sautéed spinach, sundried tomatoes > > > 300 0
S A L M O N > > > wild salmon, mustard cream sauce, fresh green beans, pearl onion > > > 210 0
M I S S O U R I T R O U T > > > tomato panzanella salad, breezeway pesto > > > MR KT
D A I LY
M A R K E T
S I D E S
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W E A R E TA K I N G F R E S H
F R O M T H E F I E L D A N D
FA R M A N D P U T T I N G I T
O N T H E TA B L E W I T H
E V Y ’ S L I M I T E D T I M E
S E A S O N A L S I D E S
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T H E L A S T B U T C H E R
A P P E T I Z E R S
Dinner Menu

5. B A K E D C R A B B I T E S � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $ M KT
southeast louisiana blue crab, herb bread crumb
G U L F S H R I M P C O C K TA I L � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � $M KT
green tomato cocktail sauce, The Pantry Born, Raised and Barrel-Aged hot sauce,
lemon
T H E L A S T PA N T R Y B U F FA L O U C H I C K E N B I T E S ............. 100 0
dark meat chicken, smoked then buttermilk fried, The Pantry BuffaLOU Hot Sauce,
dill aioli
S H O E S T R I N G
F R I E S
50 0
fresh cut, battered, fried
T E M P U R A F R I E D
P I C K L E S
70 0
seasonal variety vegetables,
dill aioli
C H I P S A N D S A L S A
50 0
house pita chips,
green tomato salsa
Make it extra
pimento cheese sauce +4
guacamole +3
L IG H T A N D F R E S H
B A L L PA R K H O T D O G ..................................................... 90 0
xl kitchen-made hot dog, mostarda, smoked ketchup, giardiniera
P O R TA B E L L A L E T T U C E W R A P ...................................... 120 0
garlic, roasted pepper, red onion, spinach, breezeway pesto
C L A S S I C C H E E S E B U R G E R ......................................... 130 0
all beef patty, sharp cheddar, fresh tomato, onion, pickle, mustard, ketchup
P O K E B O W L ................................................................ 130 0
blackened tuna, paddlefish caviar, avocado, cucumber, pea shoots, sesame seed,
The Pantry Hot Head vinegar
I S C A R I N G *
* SELF CARE IS IMPORTANT. SHARE WITH YOURSELF IN MIND.
H U N G R Y H I P P O S
S P I N A C H S A L A D � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0
pickled onion, dried cherry, goat cheese, toasted walnut, white balsamic vinaigrette
P O W E R B O W L � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 110 0
grain salad, farro, organic black beans, The Pantry Giardiniera, arugula, pistachio,
breezeway pesto, feta
BITES
O N
T H E

6. Woohoo!
darling...
W I T H F E W
S H O E S T R I N G F R I E S � � � � � � � � � � � � � � � � � � � � � � � � � � � � 50 0
with smoked ketchup
C H I P S A N D S A L S A � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 50 0
kitchen-made chips, green tomato salsa. Add pimento cheese
sauce +4
F R I E D PA N T R Y P I C K L E S � � � � � � � � � � � � � � � � � � � � � � � 70 0
variety of pickled vegetables, dill aioli
C H E E S E & C R A C K E R S � � � � � � � � � � � � � � � � � � � � � � � � 110 0
heritage “everything” crackers, garden pepper jam, Merkt’s,
pimento, aged parmesan
T H E M V P S N A C K E R 90 0
A K A T H E M E A T V A L U E P L A T T E R
Choose Two:
andouille
smoked fennel brat
salsiccia
Add another meat + 4.50
Comes with honey mustard and sauerkraut
Game day? Make it a corndog!
W I T H M A N Y
TAT E R T O T H O T D I S H � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0
tots, braised beef, STL provel cheese sauce, green onion
S E A S O N A L B R U S C H E T TA ...................... 80 0
grilled sourdough, foraged mushroom, blistered cherry
tomato, whipped herb and garlic ricotta
C H I C K E N C R A C K L I N ’ N A C H O S ............... 110 0
The Pantry BuffaLOU Hot Sauce, gorgonzola crumbles,
celery, crème fraiche
B O U D I N R AV I O L I � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 90 0
pillow-sized toasted ravioli, pork and rice sausage, come back
remoulade
BAR MENU
AVA I L A B L E
12:00am – 11:00pm
D O N ’ T M A K E T H E S I L LY
T H E M I S TA K E O F N O T
F L I P P I N G T H I S M E N U
O V E R T O S E E T H E
O T H E R S I D E .
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P L AT E S A N D S N A C K S M A D E T O E N J O Y W I T H F R I E N D S
A N D FA M I LY. P U L L U P A C H A I R , S I T A N D E N J O Y W I T H
A C O L D D R I N K A N D G O O D C O M P A N Y. B U T, O F C O U R S E ,
S O M E T I M E S T H E B E S T C O M P A N Y I S M E , M Y S E L F, A N D I .
T H E L A S T PA N T R Y B U F FA L O U
C H I C K E N B I T E S 100 0
dark meat, smoked then buttermilk fried,
The Pantry BuffaLOU Hot Sauce, dill aioli
T H E M U S T H A V E
PA G E 1 / 2
C R O W D P L E A S E R