with Domaines Barons de Rothschild
April 29th at 6:00 p.m.
A Five Course Experience
$200 Per Person
Make your reservations & deposit by calling 913.278.0910.
Chef Laura has put together a special menu of farm-fresh creations that pair perfectly with a variety of wines from Domaines Barons de Rothschild. A representative from the winery will join us via Zoom to discuss all things wine.
Imported Cheese and Charcuterie Board
Wine Pairing: Hubert Clavelin
Slow Smoked Spain Quail | New Zealand Lamb Neck | Stuffed Forest Mushrooms | Ragu Balsamic Drizzle
Wine Pairing: Maison E’Lenvoye Gamay noir Rose
Lobster Claw Salad | Saffron Aioli | Taro Root Chips | Cilantro Slaw | Lemon Mayer Vinaigrette
Wine Pairing: DBR Bordeaux Blanc
Artesian Greens | Roasted Petite Heirloom Tomatoes | Shaved Duck Prosciutto | Utha Beehive Whiskey | Smoked Roasted Pistachio Oil | Cava Vinegar
Wine Pairing: DBR Bordeaux Rouge
Slow-Roasted Whitetail Venison Tenderloin | Nettle Butter Crust | Boniato Sweet Potato Au Gratin | De Soto White Asparagus | Port Demi Glaze
Wine Pairing: DBR Pauliiac
Raspberry Mascarpone Brioche Cake | Organic Lavender Cream Anglaise Sauce
Wine Pairing: Chambers Muscat
Make Your Reservation
Seating is extremely limited and reservations are required. Please call 913-278-0910 to make your reservation and deposit.
Should the Chef’s Table be cancelled for any reason, we will refund deposits in full.
Items marked as Gluten Free have ingredients that have been verified as gluten free by our suppliers OR can omit ingredients which contain wheat gluten. While we strive to provide accurate information, ingredients do change from time to time and our kitchen is NOT gluten free. Cross contact may occur. Please help us prepare your meal to your satisfaction by stating your dietary needs when ordering. We occasionally use nuts and nut-based oils in some of our menu items. If you are allergic to nuts or any other foods, please let your server know.
*Some foods may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
Because waiting for a table is overrated.
Chef Laura talks about what makes Silo different