Ryan Maybee, owner and chief mixologist of Manifesto, has created two mouth-watering cocktails to tempt your palate with:
Made with:
Hendrick’s Gin
St. Germaine Elderflower Liqueur
Thatcher’s Organic Cucumber
fresh lemon juice
Made with:
Reposado Tequila
Aperol
strawberry-sage syrup
fresh lime juice
splash of ginger beer
Chef Howard Hanna, Executive Chef of Kansas City River Club,
has created a small bites menu that takes its cue
from what is in season right now:
- grilled asparagus with Umbrian black summer truffle
- heirloom radishes and baby turnips with ramp aioli
- chicken liver pâté with grilled bread
- arancini stuffed with pork confit, taleggio and sage
- deviled quail eggs with caviar