“Room Service”

one breakfast in three countries eggs, sausage & hash browns USA french toast with butter & maple syrup France pancakes and eggs Russia Toad Hollow Risqué California

two when in rome sweet potato gnocchi braised short ribs ragout Willamette Valley Vineyards Pinot Noir 2007

three graveyard shift boletus mushroom & mahon cheese soup nightshade salad: eggplant, melon pear, tomato & frisee lettuce banyuls vinegar and pistachio oil Au Bon Climate Chardonnay 1997 Central Coast

four sustenance of life causa limeña chilled, spicy potatoes crab and avocado Simi Cabernet Sauvignon 2004 Alexander Valley

five hot oil massage rogan josht, dal makhani olio verde poached albacore tuna and root vegetable cassoulet Summus Sangiovese, Cabernet, Syrah 1999 Italy

six no whine, please swiss tête de moine norwegian gjetost french mimolette Rogue Chocolate Stout Ale, 2010 Oregon

seven fond farewell tuxedo strawberries & homemade truffles

Menu and wine pairings developed and prepared by Executive Chef Diego Fernandez, Marriott Overland Park Executive Chef Chris Hall, InterContinental Kansas City