“Spring has Sprung” Monday, March 26, 2018

cocktail hour Black truffle pistachio goose sausage with Northtown Native Beer whole grain mustard Cinderblock Brewery N. Kansas City, MO AND Aleppo Chile Cured Missouri rainbow trout gravlax on rye canapes With dill crème fraiche Chef's Choice Cocktail

one Cream of potato, watercress-leek Paired with Float Trip Ale, Piney River Brewing Company, Bucyrus, MO

two Seared wild walleye, mixed baby greens, charred ramps, fiddlehead ferns, fried capers, meyer lemon vinaigrette Paired with Weathered Wit, Cinderblock Brewery, N. Kansas City, MO

three Cherry smoked quail, handpicked Minnesota wild rice, baby pea puree, pearl onion confit Paired with English Cherry Cider, Cinderblock Brewery, N. Kansas City, MO

four Mulefoot pork two ways, crispy belly from Crum's Heirlooms Bonner Springs, KS, sharp cheddar grit cake, spicy mustard greens with Canadian bacon, carrot-white miso gastrique Paired with Block IPA, Cinderblock Brewery, N. Kansas City, MO

intermezzo House made aquavit citrus sorbet Featuring Duffy's Run Vodka, Restless Spirits Distillery, N. Kansas City, MO

five Black walnut crusted rack of lamb from Baumann Farms, Savannah, MO, Pavers Porter reduction lamb demi-glace, grilled spring asparagus, morel mushrooms Paired with Pavers Porter, Cinderblock Brewery, N. Kansas City, MO

six Rhubarb sour cream tart Paired with Stonebreaker Rhubarb Whiskey Sour, Restless Spirits Distillery, N. Kansas City, MO

Menu and drink pairings created and prepared by Executive Chef Sean Kirby, Owner of Local Seasons Catering & Events