The Wine Room
The Preston offers a private dining option for parties of six or more.
The Wine Room accommodates up to 40 guests and is perfect for birthdays, business dinners and presentations, family dinners, networking events, company parties, and holiday parties. Depending on the size of the party, we offer a customizable prix fixe menu option and an á la carte menu option. We also offer customizable drink packages.
For inquiries, please contact us at preston@sonesta.com or 314-633-3036.
$70 Prix Fixe Menu
1st Course
Kale Salad
anchovy dressing, toasted bread, shaved parmesan
Spring Pea Bisque
pretzel croutons, fired sage, lemon yogurt, coconut
Crab Cake
lump crab, mostarda, beurre monte, herbs
2nd Course
Preston's Catch
red grouper, lemon saffron beurre blanc, herb oil, shallot pearls, salsify puree, petite summer squash, cured quail egg
Seared Chicken
duck pate, blackberry jam, local sausage, pesto, confit fingerlings, asparagus tips
New York Strip
yorkshire pudding, asparagus silk, whipped truffle creme
Chili Roasted Cauliflower
pea tendrils, davinia tomatoes, purple cauliflower puree, lemon quinoa, chive pistou
3rd Course
Red Velvet Entremet
white chocolate mousse, black cherries
$90 Prix Fixe Menu
1st Course
Melon Salad
watercress, marcona almonds, heirloom tomato, citrus, goat cheese, elderflower vinaigrette
Spring Pea Bisque
pretzel croutons, fired sage, lemon yogurt, coconut
Crab Cake
lump crab, mostarda, beurre monte, herbs
2nd Course
Smoke Scallop Ceviche
shaved purple onions, mango, toasted nori, balsamic pearls, avocado mousse
Pretzel Croissants
whipped butter, local jam
Salmon Tartare*
garlic confit, fine herbs, quail egg, ozark mushroom pâté, baguette
3rd Course
Preston's Catch
red grouper, lemon saffron beurre blanc, herb oil, shallot pearls, salsify puree, petite summer squash, cured quail egg
Seared Chicken
duck pate, blackberry jam, local sausage, pesto, confit fingerlings, asparagus tips
New York Strip
yorkshire pudding, asparagus silk, whipped truffle creme
Chili Roasted Cauliflower
pea tendrils, davinia tomatoes, purple cauliflower puree, lemon quinoa, chive pistou
Rabbit Confit
Ginger silk, baby cabbage, lardons, orange fennel salade, tangerine gastrique, macadamia tuile
4th Course
Red Velvet Entremet
white chocolate mousse, black cherries
