“Here & Now . . . Springtime in Kansas City” Sunday, April 27th, 2014

cocktail hour seasonal hors d'oeuvres & cocktails Herradurra Anejo, Elderflower, Serrano Agave Nectar, Lime Freixenet Cava, Blood Orange, Brandon's Gin

one spring plants & vegetables asparagus, sweet peas, tendrils, plants, leeks, pork consommé, chive 4 Hands Single Speed Session

two young chicken liver, heart, white, dark, romanesco, cipollini, saba, pecorino Crossings Sauvignon Blanc, New Zealand, 2011

three benton's poached missouri trout waxy potatoes, spring onion, milk, kombu, pickled celery, chervil Palladino Gavi, Piedmont, Italy, 2010

four mushrooms & peas morels, melted onion, green peppercorn crème fraiche, madeira, maldon Planet Oregon Pinot Noir, Willamette Valley, Oregon, 2012 St. M Riesling, Germany, 2011

five breast of lamb fava mousse, green dirt yogurt, honeycomb, black garlic, marcona almond, thai basil, sunchoke Perennial Artisan Ales, 17 Mint Chocolate Stout

six a nod to summer… orange basil sorbet, apricot marmalade, mascarpone, vanilla shortcake, 59% cacao, pistachio Somerset Ridge Citron, Thyme, S.D. Strong Vodka Cocktail

Executive Chef James "Bobby" Bowman for Delish Catering & Events