Roxane: Where good food, good drinks, & good friends come together

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Global cuisine and Michael Johnson's touch make Roxane an experience not to forget. The bright red bar and warm motif will allow you to get comfortable and enjoy a business lunch or a night out.

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Eat: Lunch

Shared Plates

creamy crab dip served with toast points: $9
chicken satay accompanied by peanut dipping sauce: $7
surf & turf skewers served w/ a garlic tomato & strawberry balsamic aioli: $10
chorizo sausage over an avocado corn relish: $7
bruchetta topped w/ tomato & goat cheese or cucumber dill mascarpone: $6
broccolini, cauliflower & sundried tomatoes sauteed & topped w/ a parmesan: $5
corn fritters accompanied by a spicy ranch dipping sauce: $6
tuna tartar complemented by radish sprouts, wasabi tobiko & crispy won tons: $10
prince edward island mussels sauteed w/ pancetta and shallots in a cream sauce: $8

za'atar spiced crab cakes accompanied by yellow curry crème fraiche: $10
thai calamari: $8
beef carpaccio served w/ herb focaccia, caramelized onions & parmesan reggiano: $9
wings tossed in a sweet chili sauce: $8
baked brie topped with pistachios, macerated figs and a side of grilled pita: $8
veggies & goat cheese stuffed in a roasted portabello: $7
queso blanco accompanied by tortilla chips & veggie taquitos: $7
bistro fries w/ galic aioli: $5
chefs antipasto plate:: 3 specialty cheeses (chefs choice)
choice of 1 meat: capicola, procuito or fois gras
accessories choice of 2: olives, cornishones, grapes, figs, roasted garlic or green apples
$11

soups & salads

house salad – mixed greens, assorted veggies and tossed in a citrus honey vinaigrette: $6
southwest salad – romaine, black olives, green peppers, cheddar cheese, tortilla chips, pico de gallo & spicy ranch served w/ your choice of beef, chicken or shrimp: $10
salad nicoise- hard boiled egg, haricot verts, black olives, roasted red peppers & seared tuna on a bed of mixed greens: $9
spinach salad – golden raisins, red onions, pine nuts, goat cheese. and a warm bacon vinaigrette: $8

caesar salad – topped w/ parmesan reggiano and our house made caesar dressing: $6
greek salad – mixed greens w/ artichoke hearts, black olives, tomatoes, cucumbers & feta, tossed in a lemon vinaigrette: $8
spinach salad - hazelnuts, bleu cheese, caramelized apple and balsamic vinaigrette: $8
choices of soups: manhattan clam chowder, twice baked potato or soup of the day: bowl $6 cup $3

sandwiches

open faced burger topped w/ queso blanco: $9
roast beef mini's topped w/ swiss cheese: $9
veggie gyro-portobello, squash, zucchini, avocado, sundried tomatoes & feta: $8
steak sandwich w/ mushrooms & caramelized onions: $9
chicken sandwich topped w/ fresh mozzarella, red peppers & garlic aioli: $9

mini burgers topped w/ pepperjack cheese & tomato jam: $8
blackened tuna served w/ jicama & grain mustard: $11
asian chicken wrap – romaine, diakon sprouts, rice, pineapple & carrots: $9
turkey club – thinly sliced turkey, mayo, swiss cheese, tomato, bacon & lettuce: $8
pulled chicken sandwich flavored w/ our housemade bbq sauce: $8

all sandwiches are served with your choice of side, soup or side salad. any items split other than shared plated will be charged $2

sides

all sides are $4

chive mashed potatoes
creole corn
warm two-bean salad
grilled asparagus
sauteed broccolini

baked sweet potato
haricot verts sauteed in garlic butter
rice pilaf
french fries

split items other than shared plates will be charged $2. parties of 6 or more will have a 20% gratuity added to bill

brick oven pizza

italian sausage & red pepper w/ smoked mozzarella & herbs: $9
mediterranean – hummus, black olives, artichoke hearts, red onion, red peppers, tomatoes & feta: $9
mozzarella-pesto accompanied by fresh tomatoes and roasted garlic: $9
wild mushroom & goat cheese w/ fresh arugula, parmesan reggiano & truffle oil drizzle: $10

bacon & crème fraiche accented w/ onions, chives & gruyere: $10
four cheese- fresh mozzarella, goat cheese, gruyere & roquefort: $9
or build your own pizza: artichokes, black olives, garlic, mushrooms, onions, pesto, red peppers, spinach, fresh mozzarella, bacon, hamburger, pineapple, pepperoni or italian sausage

all items split other than shared plated will be charged $2. all parties of 6 or more will have a 20% gratuity added to the bill

eat: dinner

shared plates

creamy crab dip served with toast points: $9
chicken satay accompanied by peanut dipping sauce: $7
surf & turf skewers served w/ a garlic tomato & strawberry balsamic aioli: $10
chorizo sausage over an avocado corn relish: $7
bruchetta topped w/ tomato & goat cheese or cucumber dill mascarpone: $6
broccolini, cauliflower & sundried tomatoes sauteed & topped w/ a parmesan: $5
corn fritters accompanied by a spicy ranch dipping sauce: $6
tuna tartar complemented by radish sprouts, wasabi tobiko & crispy won tons: $10
prince edward island mussels sauteed w/ pancetta and shallots in a cream sauce: $8

za'atar spiced crab cakes accompanied by yellow curry crème fraiche: $10
thai calamari: $8
beef carpaccio served w/ herb focaccia, caramelized onions & parmesan reggiano: $9
wings tossed in a sweet chili sauce: $8
baked brie topped with pistachios, macerated figs and a side of grilled pita: $8
veggies & goat cheese stuffed in a roasted portabello: $7
queso blanco accompanied by tortilla chips & veggie taquitos: $7
bistro fries w/ galic aioli: $5
chefs antipasto plate:: 3 specialty cheeses (chefs choice)
choice of 1 meat: capicola, procuito or fois gras
accessories choice of 2: olives, cornishones, grapes, figs, roasted garlic or green apples
$11

soups & salads

house salad – mixed greens, assorted veggies and tossed in a citrus honey vinaigrette: $6
southwest salad – romaine, black olives, green peppers, cheddar cheese, tortilla chips, pico de gallo & spicy ranch served w/ your choice of beef, chicken or shrimp: $10
salad nicoise- hard boiled egg, haricot verts, black olives, roasted red peppers & seared tuna on a bed of mixed greens: $9
spinach salad – golden raisins, red onions, pine nuts, goat cheese. and a warm bacon vinaigrette: $8

caesar salad – topped w/ parmesan reggiano and our house made caesar dressing: $6
greek salad – mixed greens w/ artichoke hearts, black olives, tomatoes, cucumbers & feta, tossed in a lemon vinaigrette: $8
spinach salad - hazelnuts, bleu cheese, caramelized apple and balsamic vinaigrette: $8
choices of soups: manhattan clam chowder, twice baked potato or soup of the day: bowl $6 cup $3

sandwiches

open faced burger topped w/ queso blanco: $9
roast beef mini's topped w/ swiss cheese: $9
veggie gyro-portobello, squash, zucchini, avocado, sundried tomatoes & feta: $8
steak sandwich w/ mushrooms & caramelized onions: $9
chicken sandwich topped w/ fresh mozzarella, red peppers & garlic aioli: $9

mini burgers topped w/ pepperjack cheese & tomato jam: $8
blackened tuna served w/ jicama & grain mustard: $11
asian chicken wrap – romaine, diakon sprouts, rice, pineapple & carrots: $9
turkey club – thinly sliced turkey, mayo, swiss cheese, tomato, bacon & lettuce: $8
pulled chicken sandwich flavored w/ our housemade bbq sauce: $8

all sandwiches are served with your choice of side, soup or side salad. any items split other than shared plated will be charged $2

entrée

almond & herb encrusted salmon, w/ a warm maple cream sauce: $15
pork tenderloin roulade w/ pineapple chutney topped w/ pistachios: $15
filet –marinated & cooked to order: $24
butter pretzel encrusted chicken breast topped w/ a honey mustard sauce: $14

grilled hanger steak w/ herb butter: $18
peppercorn seared yellowfin tuna served w/ mache choux: $18
paprikash – a hungarian chicken & dumplings: $12
fresh chilean sea bass topped w/ a lemon caper beurre blanc & carmelized onion quarter: $22 (available fridays & saturdays only)

all entrées are served with your choice of one side. you may add an additional side for $2

sides

all sides are $4

chive mashed potatoes
creole corn
warm two-bean salad
grilled asparagus
sauteed broccolini

baked sweet potato
haricot verts sauteed in garlic butter
rice pilaf
french fries

split items other than shared plates will be charged $2. parties of 6 or more will have a 20% gratuity added to bill

pastas

orecchiette pasta tossed w/ bacon & tomatoes in a mornay sauce (house made mac-n-cheese): $10
chicken & broccolini marsala over orzo pasta: $12
shrimp scampi tossed w/ linguini pasta: $13
southwest chicken pasta- penne pasta in a cream sauce w/ corn & tomatoes: $12

ricotta ravioli w/ asparagus, tomatoes, basil & white wine sauce: $11
penne seafood pasta tossed in a pesto cream sauce: $14
risotto of the day- chef's choice

brick oven pizza

italian sausage & red pepper w/ smoked mozzarella & herbs: $9
mediterranean – hummus, black olives, artichoke hearts, red onion, red peppers, tomatoes & feta: $9
mozzarella-pesto accompanied by fresh tomatoes and roasted garlic: $9
wild mushroom & goat cheese w/ fresh arugula, parmesan reggiano & truffle oil drizzle: $10

bacon & crème fraiche accented w/ onions, chives & gruyere: $10
four cheese- fresh mozzarella, goat cheese, gruyere & roquefort: $9
or build your own pizza: artichokes, black olives, garlic, mushrooms, onions, pesto, red peppers, spinach, fresh mozzarella, bacon, hamburger, pineapple, pepperoni or italian sausage

all items split other than shared plated will be charged $2. all parties of 6 or more will have a 20% gratuity added to the bill

eat: late night

shared plates

creamy crab dip served with toast points: $9
chicken satay accompanied by peanut dipping sauce: $7
surf & turf skewers served w/ a garlic tomato & strawberry balsamic aioli: $10
chorizo sausage over an avocado corn relish: $7
bruchetta topped w/ tomato & goat cheese or cucumber dill mascarpone: $6
broccolini, cauliflower & sundried tomatoes sauteed & topped w/ a parmesan: $5
corn fritters accompanied by a spicy ranch dipping sauce: $6
tuna tartar complemented by radish sprouts, wasabi tobiko & crispy won tons: $10
prince edward island mussels sauteed w/ pancetta and shallots in a cream sauce: $8

za'atar spiced crab cakes accompanied by yellow curry crème fraiche: $10
thai calamari: $8
beef carpaccio served w/ herb focaccia, caramelized onions & parmesan reggiano: $9
wings tossed in a sweet chili sauce: $8
baked brie topped with pistachios, macerated figs and a side of grilled pita: $8
veggies & goat cheese stuffed in a roasted portabello: $7
queso blanco accompanied by tortilla chips & veggie taquitos: $7
bistro fries w/ galic aioli: $5
chefs antipasto plate:: 3 specialty cheeses (chefs choice)
choice of 1 meat: capicola, procuito or fois gras
accessories choice of 2: olives, cornishones, grapes, figs, roasted garlic or green apples
$11

soups & salads

house salad – mixed greens, assorted veggies and tossed in a citrus honey vinaigrette: $6
southwest salad – romaine, black olives, green peppers, cheddar cheese, tortilla chips, pico de gallo & spicy ranch served w/ your choice of beef, chicken or shrimp: $10
salad nicoise- hard boiled egg, haricot verts, black olives, roasted red peppers & seared tuna on a bed of mixed greens: $9
spinach salad – golden raisins, red onions, pine nuts, goat cheese. and a warm bacon vinaigrette: $8

caesar salad – topped w/ parmesan reggiano and our house made caesar dressing: $6
greek salad – mixed greens w/ artichoke hearts, black olives, tomatoes, cucumbers & feta, tossed in a lemon vinaigrette: $8
spinach salad - hazelnuts, bleu cheese, caramelized apple and balsamic vinaigrette: $8
choices of soups: manhattan clam chowder, twice baked potato or soup of the day: bowl $6 cup $3

sandwiches

open faced burger topped w/ queso blanco: $9
roast beef mini's topped w/ swiss cheese: $9
veggie gyro-portobello, squash, zucchini, avocado, sundried tomatoes & feta: $8
steak sandwich w/ mushrooms & caramelized onions: $9
chicken sandwich topped w/ fresh mozzarella, red peppers & garlic aioli: $9

mini burgers topped w/ pepperjack cheese & tomato jam: $8
blackened tuna served w/ jicama & grain mustard: $11
asian chicken wrap – romaine, diakon sprouts, rice, pineapple & carrots: $9
turkey club – thinly sliced turkey, mayo, swiss cheese, tomato, bacon & lettuce: $8
pulled chicken sandwich flavored w/ our housemade bbq sauce: $8

all sandwiches are served with your choice of side, soup or side salad. any items split other than shared plated will be charged $2

entrée

almond & herb encrusted salmon, w/ a warm maple cream sauce: $15
pork tenderloin roulade w/ pineapple chutney topped w/ pistachios: $15
filet –marinated & cooked to order: $24
butter pretzel encrusted chicken breast topped w/ a honey mustard sauce: $14

grilled hanger steak w/ herb butter: $18
peppercorn seared yellowfin tuna served w/ mache choux: $18
paprikash – a hungarian chicken & dumplings: $12
fresh chilean sea bass topped w/ a lemon caper beurre blanc & carmelized onion quarter: $22 (available fridays & saturdays only)

all entrées are served with your choice of one side. you may add an additional side for $2

sides

all sides are $4

chive mashed potatoes
creole corn
warm two-bean salad
grilled asparagus
sauteed broccolini

baked sweet potato
haricot verts sauteed in garlic butter
rice pilaf
french fries

split items other than shared plates will be charged $2. parties of 6 or more will have a 20% gratuity added to bill

pastas

orecchiette pasta tossed w/ bacon & tomatoes in a mornay sauce (house made mac-n-cheese): $10
chicken & broccolini marsala over orzo pasta: $12
shrimp scampi tossed w/ linguini pasta: $13
southwest chicken pasta- penne pasta in a cream sauce w/ corn & tomatoes: $12

ricotta ravioli w/ asparagus, tomatoes, basil & white wine sauce: $11
penne seafood pasta tossed in a pesto cream sauce: $14
risotto of the day- chef's choice

brick oven pizza

italian sausage & red pepper w/ smoked mozzarella & herbs: $9
mediterranean – hummus, black olives, artichoke hearts, red onion, red peppers, tomatoes & feta: $9
mozzarella-pesto accompanied by fresh tomatoes and roasted garlic: $9
wild mushroom & goat cheese w/ fresh arugula, parmesan reggiano & truffle oil drizzle: $10

bacon & crème fraiche accented w/ onions, chives & gruyere: $10
four cheese- fresh mozzarella, goat cheese, gruyere & roquefort: $9
or build your own pizza: artichokes, black olives, garlic, mushrooms, onions, pesto, red peppers, spinach, fresh mozzarella, bacon, hamburger, pineapple, pepperoni or italian sausage

all items split other than shared plated will be charged $2. all parties of 6 or more will have a 20% gratuity added to the bill

Eat: Specials

Our menu is constructed to appeal to everyone. We decided to pull a wide variety of ethnic backgrounds, from Mexican to Hungarian and all the way to Asian. It is comfort food with elegance. Rather than say we have a global menu, we say it is a menu for anyone on any occasion.

Aside from our menu, we feature many specials that change daily, weekly, as well as seasonally. Come in and taste all wtat Roxane has to offer.

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Drink

Cocktails

mojito – traditional, raspberry or pomegranate
berry buzz – stoli razberi & lemonade w/ a dash of lime
roxane passion – passion fruit rum mixed w/ tropical juices
sangarita – top shelf margarita blended w/ sangria
naked splash – pearl plum mixed w/ white cranberry

Martinis

roxane – stoli vanilla mixed w/ pineapple & midori
tropical punch – a taste of the tropics
white chocolate cherry – effen black cherry & white godiva liqueur
dreamcicle – stoli orange – liqueur 43 & white godiva liqueur
espresso martini – the traditional w/ a twist
pomegranate martini – pearl pomegranate w/ a splash of cranberry
cosmo – traditional or plum
blue lagoon – blueberry pearl & blue curacao w/ a splash of midori

White Wine

Blends

evolution – oregon
las brisas – spain

Chardonnays

dynamite – cadtfornia
toad hollow – cadtfornia

Pinot Grigio

alois lageder – italy
tiziano – italy

Sauvignon Blanc

nobilo – new zealand
bdtnd river – new zealand

Riesling

piesporter michelsberg – germany
selbach fish label

Red Wine

Blend

menage – a – trois

Cabernet

edna valley – California
francis coppola – California

Malbec

juan benegas – argentina
alamos – argentina

Merlot

le faux frog – california

Petit Sirah

rutherglen "red" – australia
shooting star syrah – california

Pinot Noir

angeline – california
wine by joe – oregon

Tempranillo

mano a mano

Zinfandel

ravenswood – california

Party

Nightly Drink Specials

monday – ½ price bottles of wine w/ purchase of two entrées – ask for details
tuesday - $6.50 martinis
wednesday – red bull specials - $2 off red bull drinks & $5 bombs
thursday - $6.50 mojito night

happy hour every night 4-7 & 11-close

½ price shared plates 4–7 m–s
dj enoch wed – sat spinning all your favorites 10-close

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Plan

Michael Johnson Catering provides award-winning cuisine on-site and off-site for groups of all sizes. Customize your menu with diverse selections from any or all MJ restaurants. We offer boxed lunches, corporate events and picnics, as well as sit-down dinners and weddings. Corporate rewards are also available.

To have Michael Johnson Catering cater your next event, take a look at all we have to offer.

For additional information:

Email Natasha at natashacreel@yahoo.com or call 314.783.6921.

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Meet: Our Head Chef

Michael Johnson

Chef Michael Johnson has used his creative energy to produce an unusual blend of restaurants that have become known for their unique appearance and innovative dishes, restaurants that have changed the dining experience in St. Louis.

Johnson's culinary career began with a degree from the New England Culinary Institute in Vermont, recently voted the best cooking school by the International association of Culinary Professionals. His goal upon graduating was to work with some of the best chefs in the world, before fulfilling his dream of opening his own restaurant.

He began this journey as a personal assistant to Emeril Lagasse in New Orleans then went on to work with Charlie Trotter in Chicago, Daniel Joly in Vail, Joachim Splichal, in Napa Valley, Phillipe Duvalle in Chartres, France, and then finally inspired by his travels and culinary education he returned to St. Louis in 1997 to open his first restaurant, Café Mira, serving contemporary-global cuisine.

Since then, Johnson has opened a variety of additional restaurants. His endeavors include BARcelona, a classic Spanish tapas joint, Greek tapas hotspot MOMO's, Cajun-Creole-Cuban combo Boogaloo, and his newest, a French café Roxane. He also participated in the creation of the dessert café Cyrano's. Currently, he is opening a second location of BARcelona in Indianapolis, and plans to open five more in the next three years.

During this time he has received numerous awards and honors, including being voted best chef by the RFT and the Business Man's Journal, as well as national recognition from Gourmet Magazine, Bon Appetit, and the New York Times.

Johnson's desire is to create restaurants that have a unique and interesting atmosphere, places that people haven't experienced, and to combine that concept with fun service and outstanding food.

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Meet: Our DJ

Delfonics

Delfonics is the high fidelity alter ego of the Resident DJ at Roxane Restaurant & Wine Bar in Clayton, MO. Delfonics has been providing oral enjoyment at Roxane for over a year and specializes in almost every music genre: Hip Hop, Funk, Soul, Rock, Pop and World. Even though he was born and raised in St. Louis; experience in New York, Atlanta, DC, and beyond guarantees an extensive musical knowledge and appreciation.