Join us as we welcome Chef Nick Goellner and Leslie Newsam Goellner from Antler Room for a dinner that features the best of both restaurants.
$150 per person
not including tax and gratuity
sea scallop, pozole, fermented corn, dulse
Do Ferreiro, Albariño, Rias Baixas, Spain ‘14
mangalista lardo varieties of summer squash, toasted rye, basil
Cleto Chiarli, “Vecchia Modena,” Lambrusco, Emilia-Romagna, Italy NV
burrata cappelletti, tomato dashi, bottarga, nepetella, candies green tomato
Armosa, “Salipetrj,” Moscato Bianco, Sicily, Italy ‘14
pickled mushrooms, black berries, pork joul
Domaine de Meix-Foulot, Mercurey, 1er cru Les Veleys, Burgundy, France ‘11
koji dry aged beef, artichoke barigould
Pierre Breton, “Beaumont,” Chinon, Loire Valley, France ‘14
elder flower, cucumber, kiwi, sheep's milk yogurt
Domaine de Fenouillet, Muscat de Beaumes de Venise, Rhone, Fracnce NV
Seating is limited, so please call 816-561-1101 to reserve your table. A credit card is required with each reservation. A cancellation fee of $50 per person will be applied to reservations canceled less than 24 hours to the event.