“Lavishly Local”

one

Crudo of Kona Kampachi Meyer lemon, radish, fleur de sel, olive oil

two

Steak and Oyster Tartare Piedmontese beef tenderloin, Fishers Island oysters, quail egg, shallot, capers, parsley

three

Duck Tagliatelle Braised escarole, Aleppo pepper, confit, cracklings, pangratatto

four

Oeufs en Meurette Poached farm egg, red wine, bone marrow, truffle

intermezzo

Mrs. Burns‚ Lemon Basil Sorbet

five

Green Dirt Farms Grass-fed Lamb Lamb & offal plates with passed sides of sauce Paloise, polenta verde, roasted turnips, Nicola potato purée, sautéed local greens, Fervere Bakery bread, and Shatto butter

six

Chocolate and Bacon

seven

Mignardises

All courses will be served with wine or cocktail pairings.

Menu developed and prepared by Chef Howard Hanna of Kansas City’s River Club

www.testkitchenkc.com