$150 per person, plus tax and gratuity
Vegetarian option
$115 per person, plus tax and gratuity
*****
Wine Pairings
$60 per person, plus tax and gratuity
*****
Ossetra Caviar Service $80/oz
with chopped duck egg, capers, toast, crème fraiche, chives
*****
There will be two seatings, the first being between 5:00 and 6:00, and the second between 8:00 and 9:00. Please call the restaurant if you do not see a party your size, or if you do not see the time you want.
Deposits are refundable with 72 hours or more notice. Please give the restaurant a call in the even that you need to cancel, even within the 72 hours. Due to the nature of the special menu, we ask that you notate any dietary restrictions and we will do our best to accommodate you.
Please contact us at 913-730-1900 if you have any questions.
THE MENU
1ST COURSE, CHOICE OF
Smoked Sturgeon & White Bean Bouillabaisse
shrimp, mussels, tomato, fennel, leek, and pernod, saffron crème fraiche, roasted garlic croutons
Ricotta, Spinach and Egg Yolk Raviolo with Black Perigord Truffles
caramelized butternut squash, pine nuts, brown butter, black trumpet mushrooms, white truffle oil
2ND COURSE, CHOICE OF
Frisee and French Lentil Salad with Duck Foie Gras Mousse
Armagnac soaked cherries, mirepoix, warm pancetta vinaigrette, pistachio biscotti
Lobster & Sea Scallop Crudo
citrus ginger sauce, pickled white strawberries and shallots, purple mizuna, yuzu aioli
3RD COURSE
White Asparagus Risotto
with triple cream brillat savarin, sweet peas, and almond pangrattato
4TH COURSE , CHOICE OF
Veal Striploin Scaloppine
comte polenta, roasted sunchokes and chanterelles, cherry tomatoes, capers, saba and demiglace
Butter Poached Halibut & Kushi Oysters with Caviar
preserved meyer lemon confit, crispy Brussels sprouts and green beans, potatoes fondant
DESSERT
tbd
VEGETARIAN MENU
1ST COURSE
Ricotta, Spinach and Egg Yolk Raviolo with Black Perigord Truffles
caramelized butternut squash, pine nuts, brown butter, black trumpet mushrooms, white truffle oil
2ND COURSE
Frisee and French Lentil Salad with Cauliflower and Petit Basque Custard
Armagnac soaked cherries, mirepoix, warm mustard leek vinaigrette, pistachio biscotti
3RD COURSE
White Asparagus Risotto
with triple cream brillat savarin, sweet peas, and almond pangrattato
4TH COURSE
Roasted Sunchokes, Crispy Brussels Sprouts and Chanterelle Mushrooms with Polenta
smoked tomato saba, roasted cherry tomatoes, white beans, garlic chips
DESSERT
tbd