Panorama Launches New Menu and Cocktail Program


Ivy Magruder in the Kitchen at Gamlin Whiskey House. | Jennifer Silverberg
  • Ivy Magruder in the Kitchen at Gamlin Whiskey House. | Jennifer Silverberg

Panorama (1 Fine Arts Drive; 314-721-0072), the new(ish) restaurant at the Saint Louis Art Museum made waves in May when it snagged chef Ivy Magruder from Gamlin Restaurant Group. He debuted his new menu and cocktail program at Panorama on Tuesday.

See also: Chef Ivy Magruder on Whiskey, the Next Big Local Chef and Secret Nocturnal Behavior

Magruder, whose resume includes Vin de Set and Eleven Eleven Mississippi, was brought on after lackluster reviews plagued Panorama. At the time of his hire, Magruder said he'd focus on an "approachable menu that reflects the culture of the Saint Louis Art Museum."

New dinner items include Caroline she-crab soup, summer kale salad with avocado, strawberries, toasted almonds and a lemon-chia seed vinaigrette, a grilled mushroom melt and a grilled beef tenderloin with Foyot sauce, summer tomatoes, spinach and fingerling potatoes. The cocktails we're particularly eyeing are the Strawberry Muddle, made with muddled strawberries, lemons and champagne and the Panorama, made with grapefruit juice, St. Germain and champagne.

The menu describes itself as focusing on seasonal and local ingredients with a French and Italian influence and St. Louis hospitality. Check out the full menu here. Magruder's also launching a monthly dinner series called Art at the Table.

The first dinner is set for August 27 from 6 to 9 p.m. and will be a collaboration with Schlafly. The four-course meal includes an after-hours gallery tour. The evening begins with passed appetizers and Kölsch beer and a look at works "celebrating the art of drinking." Dinner starts at 7 p.m. with a peach caprese salad made with local peaches, fresh mozzarella, balsamic reduction and fresh basil paired with a Schlafly Hefeweizen. Course number two, paired with a Biere de Garde, is Escargot Provençal, escargot with oven-dried heirloom tomatoes, fennel and tarragon. Your entree is an Oktoberfest-braised leg of lamb with mint-pea purée, crash hot potato and braising jus. For dessert, it's an Oatmeal Stout with macerated raspberries, Oatmeal Stout foam and shaved dark chocolate.

Tickets are $75 per person, with a ten percent discount for museum members. Dinner also includes free parking in the museum's garage. Call 314-655-5490 by August 22 for reservations. Look out for the second Art at the Table dinner on September 24.

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