“Delicatessen” Monday, August 5, 2019

cocktail hour Pickled Seasonal Fruits and Vegetables, Chicken Liver Spread Peter Piper Cocktail

one Dill Pickle Cucumber and Grape Gazpacho, Dill, Almond Green Zebra, Founders Brewing Co., Grand Rapids, MI

two Egg Salad 63-degree Poached Egg, Chicken Skin Bacon, Egg Yolk Vinaigrette, Arugala Malvira Roero Arneis, Piedmont, Italy, 2018

three Lox and Bagel Lightly Cured Salmon, Creme Friache, Cucumber, Everything Bagel Croutons Hubert-Clavelin Brut Comte, Cremant du Jura, France NV

four Pastrami on Rye Pastrami Porchetta, Rye Gnocchi, Sauerkraut and Caraway Butter Sauce Errazuriz MAX Carmenere, Chile, 2016

five Pretzel and Mustard Pretzel Macaroon, Cherry Mustarda, Beer and Honey Ice Cream Pineapple Mikkeller Mit Schuss (mit schuss means "with shot" pineapple sour beer + creme de cherry)

Menu created and prepared by John Kennedy, Executive Chef, Rye on the Plaza Drink pairings by: Van Zarr, Bar Manager, Rye in Leawood