Saturday, October 24, 2020
Chicken liver "toast" with pickled vegetables
Fall cocktail made for you by Kansas City barman, Kenny Cohrs
Ahi tuna crudo, watercress, Bleu cheese, pecan shortbread
Sparkling Rosé Spritzer
Sweet corn tortellini
Sterling Sauvignon Blanc, Napa Valley, California, 2018
Prawns and pork belly, Spanish chorizo, potato, fennel
Palacios Remondo La Montesa Rioja, Spain, 2016
Smoked Sirloin, whipped potatoes, braised greens, heirloom tomato
Joel Gott Cabernet Sauvignon, Napa Valley, California, 2017
Chevre, blackberry, granola
Chef Joe Shirley, Überdine