Celebrate the New Year at 1900 with a prix fixe, five-course dining experience!
$140 per person, plus tax and gratuity
*****
Wine Pairings $65
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 event 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.
Happy almost New Year from The Restaurant at 1900! We are excited to celebrate with a dazzling 5-course meal created by Chef Linda Duerr, paired with beautiful wines hand-selected by our Master Sommelier Doug Frost.
There will be two seatings, the first being between 5:00pm and 6:00pm, and the second between 8:00pm and 9:15pm.
THE MENU
FIRST COURSE, choice of
Bouillabaisse with Poached Lobster Tail and Dungeness Crab
saffron potato purée, fennel confit, melted leeks, oven-dried tomato, orange-pernod lobster consommé
Ricotta, Black Perigord Truffle, and Egg Yolk Raviolo
caramelized butternut squash, pine nut brown butter, broken croutons
SECOND COURSE, choice of
Pekin Duck Breast and Lentil Pilaf Salad
endive and frisée, almond granola,
armagnac-poached cherry vinaigrette
Sea Scallop Crudo with Salmon Roe
ginger, pear, jicama, jalapeño, crispy pumpkin seed crackers, plantains, finger lime aïoli
THIRD COURSE
White Asparagus Risotto
brillat-savarin triple cream brie, black trumpet mushroom, lemon-pistachio pangrattato
FOURTH COURSE, choice of
Chilean Seabass with Green Grape Piccata
celery root purée, roasted chanterelle mushrooms, potatoes, and green beans, chanterelle cream
Pan-Seared Filet Mignon with Fig and Foie Gras Butter
braised oxtail and sweet potato gratin, madeira demi-glace, crispy brussels sprouts,
leek soubise
DESSERT, choice of
Goat Cheese Cheesecake
graham cookie crust,
blood orange-hibiscus gelée, fresh raspberries,
blood orange supremes
Bourbon, Maple, and Chocolate Pecan Tart
cranberry-cherry sauce, whipped cream
VEGETARIAN/VEGAN MENU
FIRST COURSE
Garganelli in Radicchio Sauce with Caramelized Butternut Squash
pine nuts, black perigord truffle, broken croutons
SECOND COURSE
Endive, Frisée, and Lentil Pilaf with Creamed Saffron Sunchokes
armagnac-poached cherry vinaigrette, almond granola
THIRD COURSE
White Asparagus and Cauliflower Risotto
black trumpet mushrooms,
lemon-pistachio pangrattato
FOURTH COURSE
Grilled Hen-of-the-Woods Mushrooms with Mulled Wine Demi-Glace
aleppo pepper-spiced carrots and cipollini, mushroom broth-braised cannelini, charred orange and pecan pesto, crispy kale
DESSERT, choice of
Coconut Panna Cotta
blood orange-hibiscus gelée
Chocolate Mousse
coconut cream, cranberry sauce
ADD ONS
Kusshi Oysters
champagne mignonette
$18 for 4
Caviar Service
white asparagus, chopped egg, pickled red onion, micro radish greens, sunchoke chips,
1/2 oz. amur kaluga caviar
$50