Starker’s Restaurant Welcomes Adam Lee of Siduri & Novy Vineyards
Tuesday March 5, 2013
- Small Bites 6:30pm
- Dinner 7:00 pm
- 5 courses
- $95 per person plus tax and gratuity
Adam Lee owner/winemaker in attendance
Wines available for purchase at end of event.
Reservations; 816-753-3565
Thursday, February 14, 2013
5:30pm-10:00pm
4 Courses – $75 per person
Wine flight – $25 per person
Reservations; 816-753-3565
First Course
- Oyster Trio: Crispy Fried Oyster with Chipotle Yogurt Sauce, Char-broiled Oyster With Ancho-Chile Butter and Raw Oyster with Crudo Relish
- Cream of Asparagus Soup with Crème Fraiche Snow
- Duo of Flakey Lamb Empanadas with Red Mole
Atmosphere Sonoma Valley Marsanne/Rousanne ‘La Prenda Vineyard’ 2009
Salads
- Mixed Greens with Butternut Squash, Toasted Pepitas, Pumpkin Seed Vinaigrette and Pecorino Chips
- Lobster Salad with Shaved Fennel, Apples, Blood Orange Wedges and Tarragon Vinaigrette
- Warm Cauliflower Salad with Pecans, Bacon Lardons, Confit Garlic, Parsley, Julienne Apple and Mustard Vinaigrette
Quivira Vineyards Dry Creek Valley Sauvignon Blanc ‘Fig Tree’ 2010
Main Course
- Filet Oscar; Grilled Filet Mignon with King Crab, Asparagus, Whipped Potatoes and Sauce Bearnaise
- Grilled Bone-in Veal Chop with Gruyere Potatoes, Braised Kale with Pancetta and Bordelaise Sauce
- Sautéed Dover Sole with Root Vegetables and Citrus Beurre Blanc
- Seared Arctic Char with Lobster Risotto and Braised Fennel Cream
Anderson Conn Valley Vineyard Chardonnay ‘Fournier’ 2008 or Heitz Napa Valley Cabernet Sauvignon 2007
Desserts
- Chocolate Truffles
- Chocolate Cake with Brown Butter Ice Cream and Cajeta
- Strawberry Compote in Puff Pastry with Bourbon Caramel Sauce and Chocolate Cherries
- Seasonal Berries Offered with White Chocolate Grand Marnier Sauce
**Consuming raw or undercooked meats, seafood, poultry, shellfish or eggs may increase your risk of food-bourne illness**
Chef Julio Juarez will be showcasing Starker’s during restaurant week Friday Jan 18th-27th
Two Courses for $15
First Course
- Asparagus Cream Soup with Olive Oil and Fresh Herbs
- Bookbinder Soup with Steamed Fish in Rich Sherry Broth
- Winter Greens with Butternut Squash, Toasted Pepitas, Pumpkin Seed Vinaigrette and Pecorino Chips
- Caesar Salad with Sourdough Croutons and Pecorino Romano
Main Course
- Freshly Ground Burger Stuffed with Brown Sugar Bacon and Shatto Dairy Cheese Curds, House-made Pickles, Lettuce, Onion and Seasoned Fries
- Crispy Campo Lindo Chicken with Roast Purple Potatoes, Sautéed Greens and Pan Gravy
- Fettuccini Pasta with Caramelized Brussels Sprouts, Winter Squash, Local Greens and Pecan Brown Butter<
Dessert
- Chocolate Peanut Butter Tart
- Starker’s Housemade Ice Cream Trio
- Seasonal Berries Offered with White Chocolate Grand Marnier Sauce
- Crème Brulee
- Terrapura Chardonnay Chile 2011 $8
- Ilsa Bianchi Cabernet Sauvignon Argentina 2010 $8
Three Courses for $30
First Course
- Asparagus Cream Soup with Olive Oil and Fresh Herbs
- Bookbinder Soup with Steamed Fish in Rich Sherry Broth
- Winter Greens with Butternut Squash, Toasted Pepitas, Pumpkin Seed Vinaigrette and Pecorino Chips
- Caesar Salad with Sourdough Croutons and Pecorino Romano
Main Course
- Sautéed Rainbow Trout with Lemon Caper Butter, Brown Rice and Mushrooms
- Grilled Breast of Chicken with Pan Gravy, Whipped Potatoes and Green Beans
- Pan Seared Beef Tenderloin with Peppercorn Sauce, Gruyere Potatoes and Sautéed Greens
- Fettuccini Pasta with Caramelized Brussels Sprouts, Winter Squash, Local Greens and Pecan Brown Butter
Dessert
- Chocolate Peanut Butter Tart
- Starker’s Housemade Ice Cream Trio
- Seasonal Berries Offered with White Chocolate Grand Marnier Sauce
- Crème Brulee
- Terrapura Chardonnay Chile 2011 $8
- Ilsa Bianchi Cabernet Sauvignon Argentina 2010 $8
Proceeds from each meal purchased will benefit the Harvesters – The Community Food Network.
($1.50 from every lunch provides 7.5 meals. $3.00 from every dinner purchased provides 15 meals).
Links
- Kansas City Restaurant Week
- http://www.facebook.com/KansasCityRestaurantWeek
New Year’s Eve is Monday, that’s 4 days from now, don’t forget to make reservations soon!
Starker’s is offering a 4 course prefixe for $75, wine pairing optional, and full menu service. Dinner service begins at 5:30pm.
Reservations; 816-753-3565
Starkers will be closed Christmas Eve this year (its on a Monday)
Open: New Year’s Eve
- New Year’s Eve with a Special Menu from 5:30-10:00
Closed
- Christmas Eve
- Christmas Day
- News Year’s Day
Thanksgiving Lunch
November 22, 2012
Three Festive Courses for $33.00
11:30am – 2:30pm
(816) 753-3565
Choice of soups or salads to start, traditional turkey dinner with all the sides or braised beef short ribs with autumn flavors. Of course, an assortment of desserts to choose from. Service will be from 11:30am-2:30pm
Mother’s Day Brunch
May 13, 2012
3 Course Brunch for $33.00
11:30am – 2:00pm
(816) 753-3565
Crawfish Eggs Benedict, Torta of Seasonal Vegetables, Brioche French Toast, Almond Crusted Trout, Pork Shoulder with Anson Mills Grits, Salmon Nicoise Salad, Sugary Beignets, Strawberry Shortcake, Chocolate Pecan Pie, just some of the choices!
Sunday, April 1, 2012
5:00 PM to 8:00 PM (CT)
Kansas City, MO
Boulevard Brewery
2501 Southwest Boulevard
Kansas City, MO 64108
Join a stellar cast of Chefs and Sommeliers as we memorialize the life and times of Chef John McClure on Sunday, April 1, 2012 at Boulevard Brewery’s Muehlebach Suite. Dan Doty, Nancy and Michael Smith would like to invite you all to remember this extraordinary man, and join with us in raising awareness and fighting back against Suicide. Proceeds from the event will be donated to the Kansas City Chapter of the American Foundation for Suicide Prevention. There will be a silent auction with an impressive list of donated items . Wines will be provided by JP Gilmore and Rich Zellich. Jasper Mirable has agreed to be the Emcee and will also have a table serving Wines by Ryan, Dougand Jim – JP Gilmore, Rich Zellich.
Tuesday February 14, 2012
$75.00 per person
First Course
Oyster Trio: Crispy Fried Oyster with Cactus and Ancho-Chile Remoulade, Char-broiled Oyster With New Mexico Pepper Butter and Raw Oyster with Lime Vinaigrette
Cream of Sunchoke Soup with White Truffle Oil
Steamed Lamb and Red Mole Dumplings with Masa Harina
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An exhibition of Kansas City’s finest culinary talents, Kansas City Restaurant Week will offer a variety of mouth-watering foods from top chefs across the metro area, demonstrating why the KC dining scene is among the nation’s best–and up until now, one of the best-kept foodie secrets (the Zagat Survey has called Kansas City the No. 1 dining bargain of all the major cities it reviews).
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