St. Anselm menu — United States

Warm, flaky buttermilk biscuits served with a side of savory pimento cheese spread.

Hard-boiled egg halves filled with a creamy yolk mixture and topped with fresh blue crab meat.

A breaded and deep-fried patty made from slow-cooked, tender pork head meat.

A creamy Italian cheese served with sweet grapes, crunchy pistachio granola, and toasted sourdough bread.

Thinly sliced raw kampachi served with grilled sugar snap peas, white soy sauce, and Aleppo pepper.

Finely chopped mushrooms served with crispy sunchoke chips and a creamy herb sauce.

Finely chopped raw beef seasoned with spicy Calabrian chili.

A fresh salad of radicchio and little gem lettuce, served with marinated artichokes and heirloom beans.

A crisp wedge of iceberg lettuce topped with heritage bacon, blue cheese crumbles, and chopped egg.

A refreshing salad of watermelon and cucumber, finished with a dollop of herb-infused crème fraîche and crunchy Virginia peanuts.

A salad of fresh heirloom tomatoes served with basil and pickled onions.

Fresh oysters grilled and topped with a savory smoked herb butter.

A large grilled prawn served with garlic butter.

Grilled carrots served with a savory onion cream and a crunchy walnut-carrot topping.

A generous slice of premium, traditionally-raised pork belly, grilled until crisp.

Fresh okra charred on the grill and served with a side of spicy mayonnaise.

A grilled steak topped with savory garlic butter.

A 16-ounce ribeye steak cooked to your preference on the grill.

A grilled New York strip steak served with a savory peppercorn cream sauce.

This is a large, 32-ounce steak that features both a tender filet and a flavorful strip loin separated by a T-shaped bone.

This is a large, bone-in ribeye steak weighing between 45 and 65 ounces.

A grilled lamb leg steak served with a side of pepper relish.

A thick-cut, bone-in pork chop grilled to order and served with a side of pickles.

Crispy fried chicken served with a tangy mumbo sauce and a side of lemon.

A whole grilled Mediterranean sea bass served with roasted peppers and tomatoes.

A grilled salmon collar served with a lemon and garlic butter sauce.

Pan-seared sea scallops served with sweet corn, savory heritage bacon, and tender hakurei turnips.

Crispy fried eggplant served with a lemon caper sauce and pistachio pesto.

Creamy mashed potatoes pan-fried in savory bacon fat until golden and crisp.

Fresh corn on the cob served with cultured butter.

Thick-cut potato wedges served with a side of ranch dressing.

Fresh spinach leaves cooked in a rich, creamy sauce.

Fresh broccoli florets grilled until tender and finished with a squeeze of lemon.

A selection of sautéed wild mushrooms finished with a rich Madeira wine butter sauce.

Warm baked peaches topped with a crunchy almond crumble and served with a scoop of vanilla ice cream.

A classic Southern-style custard pie made with buttermilk and topped with citrus-infused whipped cream.

A rich peanut butter pie served with a dollop of tangy crème fraîche and crunchy peanut brittle.

A spiced cake made with grated carrots and topped with a smooth cream cheese frosting.

A rich chocolate cake layered with creamy chocolate frosting and topped with a smooth dark chocolate glaze.

This dessert features layers of vanilla and brownie ice cream topped with crunchy chocolate pieces.

A classic dessert featuring a scoop of vanilla ice cream served with your choice of root beer, birch beer, or Cheerwine.

A daily selection of premium ice cream served by the scoop.