Dine in a unique setting while watching this year’s performance Antony & Cleopatra, directed by Mike Donahue, written by the one and only, William Shakespeare.
This year, Bixby’s is pleased to partner with Shakespeare Festival to offer an intimate & elegant Communal Dining experience on May 28, 29 and June 4, 5, 11 & 12, with an all new menu! The $50 cost per person includes a three-course meal and a reserved seat for the evening’s performance. To make your reservation, please click here or visit their website at: http://www.sfstl.com/in-the-park/communal-dining/.
Our Communal Dining menu will include: Summer Green Salad, Grilled Turkey Medallions, Ricotta Pound Cake & more! A cash bar will be available.
This summer, impress friends and family with Caraway Coleslaw, Bixby’s unique twist on a classic favorite!
Yield: 6-8 serving
½ cup mayonnaise
1/3 cup sour cream
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 tablespoons sugar
1 tablespoon toasted caraway seed
6 cups green cabbage, shredded
2 red bell peppers, thinly sliced
- Whisk together first six ingredients to make dressing.
- Combine dressing with shredded cabbage and thinly sliced red pepper.
- Mix well to combine and taste for seasoning; add salt, pepper, or more sugar if desired.
This Week’s Dish: Spring Is In The Air At Bixby’s
April 13, 2015
By Katlyn Mocada
April 7: Spring is in the air, and Bixby’s is welcoming the warmer weather with some new seasonal items to enjoy with its great view of Forest Park from the second floor of the Missouri History Museum.
Starters include tomato dill broth with diced veggies or one of two salads: the strawberry and rhubarb spinach salad or butter lettuce and asparagus. For shareables, find ethnic flavors with citrus hummus or curried potato samosa made with shredded phyllo, mint and pickled mango chutney. Strawberry and rhubarb also return in the form of a compote on a panini with brie, fresh apple and arugula. As for the entrees, try the house made lamb sausage or the grilled chicken lamb paillard with tomatoes, arugula, parmesan and balsamic reduction. And don’t forget a specialty drink like the rhubarb vanilla fizz or mint grapefruit-ade. 5700 Lindell Blvd., Forest Park, 314.361.7313
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