1. Food

Room 39 Winter Dinner Menu
Featured Farmer
Windhaven Farms Kansas City, MO
Windhaven Farms is a collection of local meat farmers in western and central Missouri. Allan Garrison was raising
chickens and pigs and selling to local restaurants when he started buying meat from his other farmer friends and bringing
them to market as Windhaven Farms. He hired Kristen Wolf who was writing a thesis on “The comparative study of local
food systems in Kansas City, MO and Portland, OR” a couple of years ago and when he passed away last summer she took
over the business. Kristen is bringing us pasture raised beef from Jack Harvey in Marshall, MO, rabbits from R & K
Rabbitry in Plattsburg, MO and pork from Happy Hog Haven in Auxvasse, MO.
Farms on today’s menu
Green Dirt Farm, Weston, MO
Beau Solais Farm (Rick Hanks), Hughesville, MO
Crum’s Heirlooms (Jim & Deb Crum), Bonner Springs, KS
Simply Food (Dennis Smith), Milo, MO
Windhaven Farms, Kansas City, MO
Campo Lindo Farm (Carol & Jay Maddick), Lathrop, MO
City Bitty, Kansas City, MO
Wood Mood, Higginsville, MO
Thane Palmberg, Desoto, KS
Honey Del Farm, Lawrence, KS
Cheese
6.00 each or 3 for 15.00
Aged Gouda (cow) Denmark
Saint Andre (cow) Calvados, France
Green Dirt Farm Prairie Tomme (sheep) Weston, MO
Charcuterie Plate
21.00
Duroc pork head cheese, foie gras torchon, house cured prosciutto, chicharones,
oxtail marmalade, spicy mustard, capers, housemade pickles with cherry mostarda
Soups and Salads
Popcorn chowder with micro greens
Butternut squash soup with crème fraîche
Lobster bisque with sunchoke chips
Mixed farmer greens with sherry shallot vinaigrette, beets, grapes and ricotta salata
Smoked trout salad with arugula, crème fraîche dressing and crostini
9.00
9.00
13.00
9.00
11.00
Appetizers
*White wine steamed mussels with Thai coconut broth, hot pepper, cilantro, and grilled bread
Fresh crispy calamari with pecorino romano, roasted ancho pepper aioli and lemon
Seared foie gras with grilled brioche and sauternes caramel
Duroc pork head cheese with grilled farm bread, grainy mustard, and housemade pickles
Goat cheese croquette with beet vinaigrette
12.00
10.00
14.00
10.00
10.00
Pasta
Goat cheese gnocchi with lobster, local mushrooms and tarragon cream
Risotto with lamb pancetta, fennel, apple, and pecorino romano
Pappardelle with sunchokes, mushrooms, pistachio and white wine butter sauce
Housemade fettuccini with Green Dirt Farm lamb ragu with red wine, herbs, and grana padano
Four Course Tasting Menu 39.00
13.00 / 25.00
13.00 / 25.00
12.00 / 23.00
12.00 / 23.00
Wine Pairing 30.00
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Thursday, February 5th, 2015
Wine Feature
Juan Gil Dry Muscat 2013 Jumilla, Spain
8.00 / 30.00
Entrees
*Porchetta
28.00
Crispy sausage stuffed and braised pork belly with roasted cauliflower, Rancho Gordo popcorn polenta,
and hazelnut gremolata
2013 Leitz Dragonstone Riesling, Rheingau, Germany
Trout
30.00
seared Troutdale Farm rainbow trout with curried chana dal, seared spiced beets, and Green Dirt Farm yogurt raita
2013 Nine Hats Pinot Gris, Washington
Cod
32.00
Jamaican spiced cod with coconut sticky rice, sautéed kale and jerk sauce
2012 E. Guigal Côtes du Rhône Blanc, France
*Duck
28.00
pan seared, smoked Magret duck breast with confit sweet potatoes,
sautéed greens, and cranberry agrodolce
2012 J.L. Chave “Mon Cœur” Côtes du Rhône, France
*Steak
34.00
grilled 12oz strip steak with mashed potatoes, bacon seared brussels sprouts, and red wine demi glace
2012 Decero Cabernet Sauvignon, Mendoza Argentina
Quinoa Croquette
23.00
Rancho Gordo quinoa and gruyere croquette with tomato sauce, shaved fennel and arugula salad with pine nuts
2013 Bonny Doon Vin Gris de Cigare, California
Sides
Glazed carrots
Curried chana dal
5.00
Bacon seared brussels sprouts
Sautéed local greens
Desserts
Almond panna cotta with candied orange and almond brittle
Chocolate tres leches cake with whipped cream
Apple bread pudding with caramel sauce and crème fraîche gelato
Carrot cake with cream cheese icing and local walnuts
Kolache – triple cream brie and apple tart
Chef-owner: Ted Habiger
8.00
9.00
8.50
9.00
9.00
Sous Chef: Spencer Wohlford