Bluestem Brunch

Ever since I ate at Foreign Cinema in San Francisco, I’ve been looking for a superior brunch. I decided to go to Bluestem because their brunch menu was similar to Foreign Cinema’s. I thought it resembled Foreign Cinema’s but with a Midwest touch. I thought the most impressive dish was the biscuits and gravy with Campo Lindo Crispy chicken. The dish had an array of flavors making every bite different. Bluestem just keeps you guessing every time you come back. 

Biscuits & Gravy

Campo lindo crispy chicken, sausage, scrambled eggs

Spiced Apple Nut Stuffed French Toast

Cream, maple syrup

Bluestem

Last weekend I went to Bluestem in Westport. This restaurant is owned and operated by Colby and Megan Garrelts. They offer a new style of American Cuisine. Bluestem is the American dream of offering extraordinary food and owning your own restaurant. This is possibly the best meal I’ve had in a long time. We choose to do the five course dinner with dessert for seventy dollars. Every dish is so good it’s hard to pick your favorite. My favorite dishes were the crispy sweetbread fritters, the roast porkloin and the fried vanilla cheese cake. Both the crispy sweetbread fritters and the fried vanilla cheese cake were very light and had powerful flavors. The roast porkloin was perfectly cooked and the braised puy lentils were a nice match. After this meal it’s obvious why Colby Garrelts has been nominated by the James Beard Foundation.


Amuse Bouche of Salted Watermelon


















Crispy Sweetbread Fritters
















Thanes's potato's, frisée, dijon, speck, hot béarnaise

Wagyu Tartare
















Giardiniera, black olive caramel, potato crisps

Fall Missouri Beets
















Whipped maytag, arugula, walnuts, champagne vinaigrette

Torchon de Foie Gras
















Apple butter, amarena cherries, peanut, brioche bread pudding

Pumpkin Gnocchi















Brown butter, summer squash, sage

Trofie
















Crab, garlic, chili, prosciutto

Wild Coho Salmon
















Braised bacon, warm fingerlings, green beans, mustard

Diver Scallops
















Summer corn, calamari, rapini, fava beans, soy jus

Roasted Halibut
















Saffron braised cabbage, orzo, brussels sprouts, almond fennel milk

Roast Porkloin



























Braised puy lentils, spiced plums, golden raisins, almonds

Seared Striploin


























Warm tomato & asparagus, potato espuma, burgundy jus

Campo Lindo Hen
















Swiss chard, la quericia prosciutto, hominy cake, succotash thyme jus

Fried Vanilla Cheese Cake



























Milk chocolate poached pears, lemon cream, bittersweet chocolate sauce

Pumpkin Custard



























Warm ginger madeleines, bourbon gelee, mascarpone ice cream

Chocolate Praline Mousse
















Toffee crusted feuille de brick, mini popcorn balls, cinnamon bubbles

Assortment of Caramel and Gelée