“Misconception & Preservation” Saturday May 30th, 2015

cocktail hour chef's choice

amuse foie gras, brioche, roasted grape Elderflower champagne cocktail with strawberry ice

one "bacon and eggs" house cured bacon, wild greens, duck fat croutons, local poached egg, buttermilk-chive dressing Wither Hills Sauvignon Blanc, New Zealand, 2014

two "ceviche" pickled shrimp, avocado, plantain, chipotle oil Sancerre "Enclos De Maimbray" Roblin, France, 2013

three "gazpacho" transparent vegetable ravioli, watermelon consommé, roasted garlic salt, chive oil Saracco Moscato d'asti, Italy, 2014

four "KC pork and beans" smoked pork belly, apple slaw, fried mint, baked beans, barbecue glaze Felino Hobbs Merlot, Argentina, 2013

five "no misconception" salmon, beet cloud, asparagus, smoked hollandaise, chicharrons Foris Pinot Gris, Oregon, 2013

six "steak and fries" prime striploin, edamame puree, artichoke-fennel fritto misto, green peppercorn demi Catena Malbec, Mendoza, Argentina, 2012

seven "the milky way" chocolate sponge, caramelia mousse, white and dark chocolate cremeux, cocoa nibs, caramel powder and "stars" Smith Woodhouse 10 Year Tawny Port, Portugal

Menu created and prepared by Executive Chef Jonathan Pye, Nelson-Atkins Museum of Art