Kansas City, MO

Menu

• Hors d’Oeuvre
  • Barbecued Chesapeake Oysters with Charred Squash and Pickled Apples
  • Caramelized Onion Financiers with Sour Cream
  • Flax, Apricot, Oolong, and Aged Cheddar
  • Chicken Skin with Smoked Chicken Livers, Pickled Mustard Seeds, and Tarragon
  • Toasted Bread with Bittersweet Chocolate, Extra Virgin Olive Oil Jelly, and Sea Salt
  • Pig Ear Terrine with Truffle–Chestnut Mousse, Pumpernickel, and Blood Orange Mustard
• Dinner
  • Cauliflower with Dill Weed, Apples, and Raw Oyster Soup
  • Monterey Bay Abalone with Sea Lettuce, Grains, Chicken Fat, and Preserved Sorrel
  • Foie Gras Royale with Grilled Matsutake Mushrooms, Miso, and Salmon Roe
  • Pacific Sablefish with Devil’s Club Dashi, Scallion Dumplings, Pickled Roots, and Black Trumpet Mushrooms
  • Virginia Partridge with Citrus and Juniper–Braised Chicory, Toasted Buckwheat Groats, Quince Conserves, and Sorrel
  • Coconut Dacquoise with Lime Gelée, Almond Streusel, Mango Crémeux, and Passion Fruit Foam
  • Chocolate–Hazelnut Flexible Ganache with Toasted Hazelnut Sponge Cake, Dulce de Leche Powder, Bitter Orange Gel, and
  • Banana–Greek Yogurt Sorbet
  • Petits Fours > Macarons, Chocolate Bonbons, and Lollipops
  • A selection of fine wines will be served with this dinner.