“Low & Slow”

Seasonal Cocktail & Amuse stinging nettles, Missouri sushi rice, hemp seeds, lemon oil, roasted pepper puree, sumac, smoked paprika

Dinner Menu

one

local goat, carrot, wild honey, spice fresh carrot broth, local goat cheese with ginger, toasted cumin and coriander, wild herb honey, cilantro

two

heads & tails crispy fried striper bass tail, potato-leek puree with sauce made from parsley, capers, lemon zest, grilled red pepper, toasted garlic bass meat in a rich saffron broth with brunoise fennel, carrot and shallot, garnished with orange zest, thyme, fennel frond, black pepper profiteroles

three

foragers salad selection of greens and lettuces including bulls blood beet, wild chickweed, dandelion greens, white kale with crispy beau solais farms oyster mushrooms, pine nut streusel, celery leaves, dandelion vinaigrette, pine bud syrup

four

this little piggy roasted Berkshire pork loin, soft polenta with smoked bacon, wilted spring onion, granny apple, chickweed salad, pine needle infused apple vinaigrette, roasted shallot jus, pork rind crumbles, wild bee balm

five

bourbon, fresh orange, black walnut, smoke ooey-gooey sticky bourbon date cake, fresh orange gelato, whipped crème fraiche, black walnut praline, smokey candied walnut, lemon-rosemary caramel

Menu developed and prepared by Chef Chris Eis, Sous Chef, Justus Drugstore

www.testkitchenkc.com