S E C O N D

braised rabbit, ricotta tortellini, green garlic, almonds, watercress

tourchon of foie gras, yellow peach, celery branch, pistachio, brioche
T H I R D
olive oil poached halibut, fava beans, baby carrots, salsa verde, toasted bread
smoked bay scallops, crawfish, chorizo, pole beans, petty pan squash
F I R S T
garden asparagus,parmesan, lemon, bottarga,endive, nastursim
english pea soup, crme fraiche, pink peppercorn, blossoms
F O U R T H
dry aged pork loin, braised bacon, quail eggs, spring onion, bloomsdale spinach
* herb roasted ribeye, roasted beet, broccoli, fingerling potatoes, veal jus
T H R E E C O U R S E S
sixty five dollars
wine pairings
thirty dollars
june two thousand fourteen
2013 Best Chef Midwest
Colby Garrelts
F I V E C O U R S E S
seventy five dollars
wine pairings
forty-five dollars
T E N C O U R S E S
one hundred ten dollars
wine pairings
seventy dollars
F I F T H
chamomile, strawberry, white chocolate, yogurt, lemon
cherry, buttermilk, key lime, buttercream, vanilla
mint, dark chocolate, caramel, cocoa nib, mousse
barely buzzed cheese, onion, black pepper, honey aigre doux
*according to the kansas cit y health department, consuming raw or undercooked meats, poultry, seafood, shellf ish, or eggs may increase your risk of food born illness.
colby & megan garrelts
andrew longres
kelly conwell
eric willey