Dinner Menu Sample

Appetizers

SEASONAL SOUP 6
MOREL MUSHROOM SFORMATO MORELS, PEAS, SPRING ONIONS 12
ITALIAN CALAMARI GIGANTE BEANS, ZUCHINNI , BASIL, CHILE-LEMON SAUCE 13
DUCK MEATBALLS CHANTERELLE MUSHROOMS, SWISS CHARD, MUSHROOM SAUCE 14
SPANISH IBERICO HAM PLATE GRILLED BREAD 25
SICILIAN SCALLOP SALAD CELERY, OLIVES, FENNEL, WATERCRESS, CALABRIAN CHILI 14

Salads

SHAVED SPRING VEGETABLES FENNEL, FAVAS, RADISH, CELERY, GRILLED BREAD 10
WATERMELON & BEET SALAD RICOTTA SALATA, ARUGULA, PEPITA BRITTLE 10
LITTLE GEM LETTUCE TOMATO, AVOCADO, SUNFLOWER SEEDS, GREEN GODDESS 9
STRAWBERRY & WATERCRESS SALAD GOAT CHEESE, PECANS, SPRING PEAS 9

Pasta

MASCARPONE AGNOLOTTI WHITE BEAN, GREEN BEANS, PINENUTS, OVEN DRIED TOMATO 14
BRAISED RABBIT GNOCCHI POTATO GNOCCHI, SHIITAKE MUSHROOM, PARMESAN 15
MAFALDE BOLOGNESE TOMATO-MEAT SAUCE 13
BUCATINI ALL’AMATRICIANA TOMATO, GUANCIALE, PECORINO 13

Entrées

BRAISED BEEF SHORT RIBS MASHED POTATOES, CARAMELIZED ONIONS, MORELS 29
SPICY BONE-IN VEAL CHOP TOMATO PROVENÇAL, CHERRY PEPPERS, PINENUTS 40
EIGHT HOUR ROAST PORK SCALLION RISOTTO, JALISCAN PICO, PAN SAUCE 26
KC STRIP STEAK NEW POTATOES, FAVA BEANS, GREEN BEANS, HERB BUTTER 36
CAMPO LINDO CHICKEN MILANESE MARINARA, ROASTED FENNEL, POTATOES, CAPER-LEMON SAUCE  26
SAUTÉED ALASKAN HALIBUT* PISTACHIO, PARSLEY, LEMON ZEST, SAFFRON-JASMINE RICE 38
PAN SEARED SWORDFISH* ARTICHOKES, ROMANESCO BROCCOLI, GRILLED LEMON,
PEPPERONATA-ORANGE SAUCE 30
GREAT LAKES WHITEFISH* CARROT PURÉE, SPRING PEAS, HORSERADISH SAUCE 29

Side Items

POTATO GNOCCHI
ROMANESCO BROCCOLI
WHIPPED POTATOES
SAUTÉED MUSHROOMS
SPRING PEAS
GARLICKY SPINACH
5 EACH

4 COURSE TASTING MENU APP, FISH, MEAT, DESSERT 60
5 COURSE TASTING MENU 
APP, SALAD, FISH, MEAT, DESSERT 70
6 COURSE TASTING MENU 
APP, SALAD, FISH, MEAT, CHEESE, DESSERT 75
Tasting menus are chef’s choice
WINE PAIRINGS AVAILABLE 30/35/40

MICHAEL SMITH CHEF/OWNER
NANCY SMITH
GM/OWNER
DAVID PADBERG CHEF DE CUISINE
ALBERTO SANTORO BAR MANAGER
BRYAN KITAHARA MANAGER
ANGIE KOBETS ASST. MANAGER
JACK BERKO PASTA CHEF

20% GRATUITY ADDED TO PARTIES OF 6 OR MORE

*BEEF & FISH ON THIS MENU ARE COOKED TO ORDER & MAY BE RAW OR UNDERCOOKED- PLEASE BE AWARE OF THESE ITEMS. THE CONSUMPTION OF RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS

 

Dessert
Menu Sample

MANGO MOUSSE RASPBERRY-SERRANO CARAMEL, GINGER CRUMB, CHOCOLATE SABLÉ
STRAWBERRY ICE CREAM SANDWICH STRAWBERRY MACAROON, ORANGE BLOSSOM CREAM
VANILLA BEAN CRÈME BRÛLÉE
EARL GREY CAKE DARK CHOCOLATE GANACHE, HONEYCOMB CANDY, HONEY-LAVENDER ICE CREAM
TIRAMISU AMARETTO MASCARPONE MOUSSE, ESPRESSO CAKE, MOCHA PANNA COTTA
HOUSE MADE ICE CREAMS & SORBET DAILY SEASONAL FLAVORS

Each dessert selection above is 9 dollars.

CAITLIN HOTZEL PASTRY CHEF

Artisanal Cheese Selection
Menu Sample

LA TUR COW, GOAT & SHEEP’S MILK, Alba, Italy
CASTELMAGNO DOP COW, GOAT & SHEEP’S MILK, Piedmont, Italy
STILTON BLUE P.D.O. COW’S MILK, Deryshire, England
HUMBOLT FOG GOAT’S MILK, Humbolt, CA

Each cheese selection above is 9 dollars.

Dessert Wine and Port
Menu Sample

Vietti Moscato d’Asti, Italy NV 9/44
Kiráyudvar Tokaji Aszu Lapis, (6 puttonyos) Hungary 2005 20/160
Disznoko Tokjai Aszu, (5 puttonyos) Hungary 2007 9/44
Pierre Ferrand Pineau des Charentes, Cognac, France NV 8/80
Chateau Prost Sauternes, France 2009 10/57
Inniskillin Vidal Icewine, Ontario, Canada 2014 13/100
Villa M Brachetto d’Acqui, Toscana, Italy NV 8/48
W&J Graham’s Six Grapes Ruby Port, Portugal NV 9/54
Niepoort 10 Year Tawny Port, Portugal NV  12/60
Niepoort 20 Year Tawny Port, Portugal NV 20/120
Quinta do Noval Vintage Port, Portugal 2007 25/140
Grand Marnier 100 Year Cognac XO 2 oz 40
Grand Marnier 1880 Cognac XO 2 oz 60

Wine list available by request—please email nancy@michaelsmithkc.com.