Chef's Table with Silver Oak Wines
March 25th at 7:00 p.m.
A Four Course Experience
$150 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 Silver Oak Wines in Napa Valley. A representative from Silver Oak will join guests to discuss flavor profiles and all things wine.
SILO SIGNATURE DISH
VEGETARIAN
VEGETARIAN OPTION
available upon request
GLUTEN FREE
GLUTEN FREE OPTION
available upon request
Menu
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AMUSE-BOUCHE
Char Sui Duck Breast | Sesame Sushi Rice | Wasabi Butter Sauce
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FIRST COURSE
Pan Seared Alaskan Halibut | Tarragon Creamy Celeriac Root | Roasted Tomato Chitarra | Cured Spicy Chorizo | Basil Béchamel Sauce
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SECOND COURSE
Shaved Asparagus | Parsley Leaves | Wild Boar Salami | Quail Egg | Shaved Manchego | Smoked Candied Marcona Almonds | White Balsamic
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THIRD COURSE
Hazelnut Crusted Lamb Chops | Forest Mushrooms | Italian Smoked Goat Cheese Polenta | Sautéed Organic Baby Carrots
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FOURTH COURSE
Chocolate Mousse Terrine | Port Wine Reduction | Chocolate Sauce| Pistachio Dust
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.
