“Beyond the Sea”

Cocktail Hour Pink Pop Martini

one Fluke Ceviche: caraway crackers, yuzu gelee, micro greens Ruffino Prosecco

two Poached Shrimp: white balsamic vinaigrette, greens Ritual Sauvignon Blanc

three Soft Poached Egg: caviar, english muffin, shaved parmesan, butter sauce Louis Jadot Pouilly Fuisse

four Seared Diver Scallop: celery root puree, carrot gremolata, brussels sprouts Cristom Viognier

five Creek Stone Bone Marrow: fleur de sel, oregano rub, farm to market brioche Belle Glos Meiomi Pinot Noir

six Roasted Tenderloin: leek au gratin, red wine reduction, roasted mushrooms Franciscan Magnificat

seven Apple Tart: honey, mascarpone, marcona almonds, cinnamon ice cream Taylor Fladgate 20 year Tawny Port

This menu was developed and prepared by Executive Chef Travis Napler, Bristol Restaurant, Downtown Kansas City