“Fire and Sky”
Saturday, June 26, 2021
Soltice Spritzer
Vodka, Campari, Rinomati, lemon, soda
Smokey duck liver mousse brûlée, pickled ramp, harissa potato chip
City Barrel, City Pils Holmes St. Edition, Kansas City, MO
Fire roasted duck consommé, crispy sage, mushroom caviar, chive oil
City Barrel, Rad AF, Kansas City, MO
Smoke roasted duck leg lettuce wrap, crispy skin, spicy pickled plum, carrot,
lime jalapeño shallot sesame dressing
Duck Fat Washed Lifted Spirits Wheat Whiskey Clarified Milk Punch
Coddled egg, smoked potato & chive purée, brown butter, grilled herb crostini
City Barrel, Foundation, Kansas City, MO
Cold smoked Duck breast, grilled baby bok choy, creamed smoky shiitake, Bordelaise
Viognier, KC Wineworks, Kansas City, MO, 2018
Smoked duck fat Carmel duck egg flan
City Barrel, Boombox serenade volume. 2, Kansas City, MO
Chad Tillman, Culinary Consultant
with help from Chef Brett Atkinson and Lauren Tillman
Custom drinks & pairings prepared by:
Matsumoto Mari, Bar Manager, Buck Tui Thai KC BBQ
Chef Benjamin Wood, Executive Chef at City Barrel
A special thanks to Kenny Barham for providing the most amazing farm raised product.
Local duck, duck eggs and chicken eggs.