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Stop in today and experience Sanctuaria, bringing flavor and atmosphere to you. Offering exclusive, delicious menu selections served with a modern twist, created by our award winning chef, Christopher Lee. Our unique cocktail selections are fresh and handcrafted with extra love and a touch of naughty.
CLOSED MONDAY
 RESTAURANT HOURS
Tuesday 4 pm
Wednesday 4 pm
Thursday 4 pm
Friday 4 pm
Saturday 5 pm
Sunday 5 pm
Vote now through March 15 to see Matt compete at ALIVE’s Iron Bartender Contest.
http://www.alivemag.com/bartendercontest/
 Christopher Lee has over 21 years experience in the restaurant business. He apprenticed under the late Jean Claude Guilloussou at L' Auberge Bretonne. Working at the Ritz Carlton St. Louis Chris had the opportunity to work with some of the finest chefs in the world; such notables include Wolfgang Puck, Nick Stellino and chefs from the Casino de Ville in France. At the Ritz he contributed to awards such as the DiRona, Wine Spectator and Gourmet Magazine. Christopher was the Executive Chef for Kirk's American Bistro, which was listed in the 2004 Zagat Guide as one of St. Louis' top restaurants and voted as one of St. Louis' HOT SPOTS in St. Louis Magazine. Christopher was the opening Executive Chef for Mélange during which he was honored with the title of one of St. Louis' Top 10 Up and Coming Professionals in the Post Dispatch. Christophers¹ style is to blend traditional French techniques and sauces with local and exotic ingredients to create a new and exciting fusion.
 Tony Collida has over 12 years working as a professional chef. Having been a sous chef to chef Christopher Lee for over seven years he has had the opportunity to prepare meals for such worldwide celebrities as Jamie Oliver and Larry Forgione. As a sous chef at the former Melange, Tony has contributed to the honors of Best New Restaurant in St. Louis Magazine and Best Brunch in the RFT readers poll for two consecutive years. Having studied under chef Christopher Lee, Tony has learned many classical French preparations, and continues to blend those fundamentals and techniques into his style as a modern era chef. This is Tony's second restaurant opening for the Padda Management Group, having been a key member of the Cafe Ventana staff for it's first year and a half.  Matt Seiter is a cutting edge bartender who was most recently mentioned in Sauce Magazine's November 2009 issue as a leading mixologist in St. Louis. He was one of six to compete in a nationwide Iron Bar Chef Competition in upstate New York this past fall and his version of Ward 8 cocktail was mentioned in Chicago's Time-Out Magazine as "one of the best 100 flavors of 2008". Matt assisted Shane and Jill Kissack with opening a classic wine/cocktail bar in Chicago named 'In Fine Spirits' during the early months of 2008. Later that year, he attended the Academy of Spirits where he trained under Master Mixologist Bridget Albert. Matt has been a member of the United Stated Bartenders' Guild since December of 2008.
Matt's cocktails are unique and flavorful and his mixing techniques and presentations are as exotic as the drinks themselves.
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