Dinner 01 31 15
Room 39 Winter Dinner Menu Featured Farmer Thane Palmberg, Desoto, KS Ever the quintessential farmer, conversations with Thane keep me connected to the seasons, his soil and the skies. His farm in the Kansas River valley outside Desoto will supply us this month with our swiss chard, potatoes, onions, summer squash , okra and eggplant. Last summer Thane discovered a new variety of nettles growing in the shady sections of his property stretching the season for nettles until almost Thanksgiving. Thane married his wife Edith in 1970 and started farming with her dad, Edgar, in 1973. The family, a fixture at the City Market since 1932, has “never sold a piece of produce that they didn’t raise themselves” . Thank You Thane! — Ted Habiger Farms on today’s menu Windhaven Farms (Garrison/Barham), Holt, MO Wood Mood (Jim Wood), Higginsville, MO Green Dirt (Jackie Smith/Sarah Hoffman) Weston, MO Campo Lindo (Carol and Jay Maddox), Lathrop, MO City Bitty Farms (Greg Garbos), Kansas City, MO Cheese Palmberg Farm (Thane Palmberg), Desoto, KS ShroomMates (Mitch Matt) Overland Park, KS Simply Food (Dennis Smith), Milo, MO Troutdale (Dennis & Merritt Van Landuyt) Gravois Mills, MO Crum’s Heirlooms (Jim & Deb Crum), Bonner Springs, KS 600 each or 3 for 1600 Green Dirt Farm Wooly Rind (sheep), Weston, MO charred grape compote Comté (cow ), Bellecombe, France truffled olive tapenade Castelrosso (cow), Piedmont, Italy champagne tomato jam Soups and Salads Curried butternut squash, cucumber raita Beef & white bean chili, radish, cilantro Mixed greens, citr us-tarragon vinaigrette, almonds, roasted beets, fennel , grana padano Arugula, butternut squash , roasted red pepper , prosciutto, mustard vinaigrette, pecorino romano Grilled romaine, roasted jalapeno vinaigrette, bleu cheese, shaved beets Appetizers Chilaquiles: braised pork & chorizo, queso fresco, house made barbeque sauce, tortilla Fried chicken hearts, pickled celery salad, Korean style hot sauce Crispy fried calamari , herb salt cod aioli , grilled lemon Sautéed free range chicken livers, crostini, bacon, capers, white wine shallot sauce Seared foi e gras, brioche, smoked apple sauce, carrot vinaigrette, microgreens Tempura boneless chicken wings, bleu cheese cabbage slaw, hot sauce, celery leaves Pasta Housemade potato gnocchi, bacon lardons, onions, mushrooms, grana padano, extra virgin olive oil Risotto: duck confit, mushrooms, brussels, butternut squash puree, pecorino romano Spaghetti , lamb bacon , greens, pecorino romano, tomato sauce Fettuccine: porcini noodles, mushrooms, truffled m adiera cream, greens Four Course Tasting Menu 7.00 7.00 10.00 10.00 10.00 11.00 8.00 12.00 9.00 16.00 10.00 13.00/24.00 13.00/24.00 13.00/24.00 12.00/23.00 39.00 Thursday, February 5th, 2015 Entrees Duck 32.00 seared duck breast, cranberry dijon bread pudding, braised cabbage, rosemary pistachio caramel Grenache/Syrah, Feraud-Brunel, Cotes du Rhone Bass 24.00 seared Corvina bass, walnut spaetzle, butternut squash puree, lemon butter Orvieto, Ruffino, 2013 Short Ribs 28.00 red wine braised beef short ribs, mushroom polenta, shaved varietal carrot, red wine-herb jus Pinot Noir, Siduri, 2012 Trout 28.00 pan seared Missouri rainbow trout, poached potatoes, brussels sprouts, mushrooms, brown butter, pecans Verdicchio, Fazi Battaglia :” Tintulus” 2012 Strip 33.00 grilled 12oz Kansas City strip, sm oked potato hash , greens, roasted cauliflower, h erb jus Merlot, Falesco 2011 Lamb 36.00 roasted lamb rack, parsnip puree, lavender honey, brussels sprouts, jus Pinot Noir, Siduri, 2012 Scallops 34.00 seared scallops, split pea & lentil purée, bacon veloute, tobikko, spaghetti squash, pea shoots Columbard/Sauvignon B lanc, Domaine D’Arton Sides Roasted sweet potatoes Smoked potato hash Desserts Creamy farro & greens Mushroom polenta Lavender panna cotta, hazelnut berry broth, preserved lemon Maple sweet potato crème brulée, chocolate hazelnut biscotti Chocolate terrine, port wine cherry sauce, semifredo, pistachio Goat cheese beignets, caramel soup, whipped cream Banana bread French toast, hazelnut ice cream, banana crème Proprietor: Ted Habiger 5.00 Spaghetti squash Caramelized brussels sprouts 8.00 8.00 7.00 7.00 7.00 Chef de Cuisine: Brandon Winn Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
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