APPETIZERS

Young Kansas Greens, Fresh Seasonal Herbs, Crispy Parmesan, Garnacho Tinto Vinaigrette

6

  Tartar of Ahi Tuna, Thin Onions, Lemongrass Cream, Trio of Vegetable Crisps

10

Torchon of Foie Gras, Sautern Gelee’, Warm Brioche, Orange Brandy Reduction

14

Warm Kumomoto Oysters with Champagne Emulsion and Caviar

(or served natural)

10

Seared Prawn “Scampi”, Braised Escarole, Potato Maxims

10

Brandied Lobster Bisque, White Beans and Watercress

7

Peppered Beef Carpaccio, Red Onion Confit, Crab Apple and 50-year-old Balsamic

7

Colby & Megan Garrelts