- 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

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**

Restaurant Week Menu

Lunch

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

Dinner

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

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

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

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

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!

Boulevard Brewery
2501 Southwest Boulevard
Kansas City, MO 64108

Attend the Event!

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.

If you or someone you know has been affected by a suicide, fight back by attending or donating to this great cause!

Sampling of attendees and dishes for the event:

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

Salads
Roasted Beet Salad with Goat Cheese, Candied Almonds, Tangerine Wedges and Citrus Vinaigrette

Lobster Salad with Shaved Fennel, Shaved Apples, Blood Orange Wedges and
Apple Cider Vinaigrette

Spinach Salad with Crispy Cheese Curds, Roasted Hazelnuts, Strawberries and Herb Vinaigrette

Main Course
Grilled Filet Mignon with Parsnip Puree, Chanterelle Mushrooms Cabernet Sauvignon Sauce

Cioppino with Tomato-Fennel Broth and Halibut, Clams, Mussels, Shrimp and Grilled Sourdough

Sautéed Alaskan Halibut with Pepita Crust, Crawfish, Fava Beans and Asparagus

Desserts
Chocolate Covered Strawberries

Layered Flourless Chocolate Cake with Raspberry Marmalade and Crème Anglaise

Puff Pastry with Pear Compote, Vanilla Bean Ice Cream and Dolce de Latte

**Consuming raw or undercooked meats, seafood, poultry, shellfish or eggs may increase your risk of food-bourne illness**

Restaurant Week features an array of restaurant participants so that diners can visit old favorites and also try the many new restaurants that have opened recently in the Kansas City metro area. KC Restaurant Week diners order from special prix-fixe menus at participating restaurants. Multi-course lunches are $15 and dinners are $30.

Starkers Restaurant will be featuring
- 2 courses Lunch for $15
- 3 courses for $30

Links
- Kansas City Restaurant Week 
- http://www.facebook.com/KansasCityRestaurantWeek