-
Entrees
- $90
-
Dry Aged Piedmontese Tomahawk Ribeye Chop
The Tomahawk is a Full, Bone-in Ribeye Steak we Sear in a Cast Iron Skillet and then Roasedt in the Oven with Fresh Herbs while Basting regularly. Once Cooked to the Desired Doneness We Present the Tomahawk Tableside and Carve the Steak for our Guests. Served with Cabernet Sauvignon Sauce and Classic Béarnaise Sauce with a Choice of one Side.
- $27
-
Almond Crusted Rainbow Trout
with Minnesota Wild Rice, Haricot Verts, Oyster Mushrooms and Lemon Garlic Brown Butter
- $39
-
Filet Oscar
Grilled Filet Mignon with King Crab Meat, Asparagus, Whipped Potatoes and Sauce Béarnaise
- $22
-
Campo Lindo Fried Chicken
with Mashed Potatoes, Green Beans and Gravy
- $35
-
Grilled Ribeye
with Foie Gras Butter and Creamed Local Spinach
Soup
- $8
-
Bookbinder Soup
Starker’s Classic Soup with Steamed Fish in a Rich Sherry Broth
Appetizers
- $12
-
Steak Tartare
Chopped Filet Mignon with Shallot, Caper, Extra Virgin Olive Oil, Campo Lindo Egg, and Fingerling Potato Chips
- $12
-
New Orleans BBQ Shrimp
Gulf White Shrimp, Creole Pan Sauce and Scallion Rice Fritters
Salads
- $7
-
Hearts of Romaine Caesar Salad
with Croutons, White Anchovies and Pecorino Romano Cheese
- $8
-
Baby Greens Salad
with Maytag Blue Cheese, Spiced Walnuts Granny Smith Apples and a Pommery Mustard Vinaigrette
-
Entrees
- $29
-
Alaskan Halibut
Sauteed with Spring Vegetables of Fava Beans, Peas, Asparagus and Radish with Gulf Crawfish and Citrus Butter
- $28
-
Lamb Shank
Oven Roasted with Fried Polenta Cake, Braised Greens and Natural Jus
- $30
-
Veal Scaloppini
Panko Crusted with Sauteed Local Spinach, Moresl and Oyster Mushrooms with Madeira Sauce
- $27
-
Duck Breast
Seared La Belle Farms Duck Breast with Sweet Potato Gratin, Sauteed Local Greens and Fig Sauce
- $30
-
Arctic Char
Pan Seared with Lobster Risotto and Fennel Cream Sauce
- $22
-
Vegetarian Pasta
House made fettuccini with Oyster Mushrooms, fava Beans, Spring Peas, Spinach, Toasted Pine Nuts and Citrus Lemon sauce
Salads
- $12
-
Lobster Salad
with Spring Radish, Fennel, Granny Smith Apples, Orange Wedges and Tarragon Vinaigrette
- $10
-
Baby Spinach Salad
with Currents, Candied Pecans, Spring Strawberries, Melon Dressing and Shaved Roquefort
Appetizers
- $10
-
Oyster Trio
Crispy Fried Oyster with Chipotle-Yogurt Sauce, Char-broiled Oyster with Ancho-Chile Butter and Raw Oyster with Crudo Relish
- $12
-
Sea Scallop Ceviche
with Mango, Red Onion and Cilantro-Cucumber Relish
- $9
-
Tapas of Spanish Serrano
a Trio of Italian Olives, Greek feta and Rosemary-Wheat Cracker
- $17
-
Grilled La Belle Farms Foie Gras
with Beignets, Grilled Mango, and Pineapple Sauce
Sides
- $10
-
Beau Solais Farms Oyster Mushrooms
- $8
-
Grilled Spring Asparagus
- $6
-
Whipped Potatoes
-
Starters
- $8
-
Shredded Iceberg
with Julienne Chorizo, Salami, Artichoke Hearts, Diced Fontina Cheese, Pepperoncini, Tomato and Oregano Vinaigrette
- $12
-
Steak Tartare
Ground to Order Filet Mignon with Extra Virgin Olive Oil, Capers, Campo Lindo Yolk, Chives and Fingerling Chips
- $11
-
Popcorn Shrimp
Batter Dipped and Crispy Fried with Two Sauces, Spicy Marinara and Garlic Aioli
- $6
-
Daily Soup Selections
- $6
-
Caesar Salad
with Sourdough Croutons, Pecorino Romano Cheese and White Anchovies
- $6
-
Baby Leaf Lettuce Salad
with Maytag Blue Cheese, Granny Smith Apples and Spiced Walnuts
Sandwiches, Pasta & Entrees
- $14
-
Grilled Portobello Sandwich
served open face with spinach, roast red peppers, sweet red onion, pepper jack cheese, avacado, crispy onion rings and chipolte mayo
- $15
-
House Made Fettucini
with Oyster Mushrooms, Fava Beans, Peas, Spinach, Toasted Pine Nuts and a Citrus Lemon Sauce
- $14
-
Pork Belly Sandwich
made with Lettuce, Tomato, Pickled Red Onionand Lime Mayo on a Hoagie Bun with Giardiniera Vegetables
- $16
-
Cobb Salad
with Your Choice of Grilled Chicken, Shrimp or Beef with Tomato, Green Onion, Avocado, Diced Egg, Crumbled Baconand Blue Cheese with Oregano Vinaigrette or Housemade Ranch
- $16
-
LaBelle Farms Duckburger and Shake
Pan Seared Ground Duck with Pineapple Mayo, Pickled Red Onion on Farm to Market Bread with a Pineapple Milkshake
- $15
-
Grilled Shrimp Po’boy
with Creole Remoulade Sauce and Mixed Greens Salad
- $17
-
Grilled Salmon Nicoise Salad
Butter Lettuce, Fingerling Potatoes, Local Beans,Campo Lindo Hard Cooked Egg, Nicoise Olives and Pommerey Vinaigrette
- $17
-
Almond Crusted Rainbow Trout
with Minnesota Wild Rice, Haricot Verts and Lemon Brown Butter
- $9
-
Freshly Ground Steak Burger
stuffed with brown sugar bacon and Shatto dairy cheddar cheese curds, housemake pickles, lettuce, onion and seasoned fries
- $24
-
Grilled Filet Mignon
with Parsley Buttered Potatoes and Maytag Blue Cheese Butter
Desserts
- $6
-
Sliced Dark Chocolate Truffle
- $6
-
Starker’s Warm Cookie Plate
-
Starker's Restaurant Wine
A recipient of Wine Spectator’s Grand Award from 1992-2005, Starker’s Restaurant is dedicated to excellence in wine and food. Chef/Owner John McClure has a passion for wine above and beyond what most restaurants are willing to invest, both financially and in time. The present wine list covers more than 60 pages with an emphasis on California wines, 35 pages alone are dedicated to Cabernet Sauvignon from California’s Sonoma and Napa Valley. With over 1665 labels, and a cellar containing in excess of 12,000 bottles maintaining one of Kansas City’s finest wine lists requires dedication, perseverance and deep pockets
In an effort to remain on this list, Chef/Owner John McClure and General Manager Dean Smith participate in wine education seminars and training throughout the year. Both are dedicated to enhancing your dining experience with a wine from major producers and small boutique vineyards. Some service staff members have obtained sommelier status and regularly attend continuing education events.
The restaurant is designed with wine racks as walls to display and house a major portion of the wine inventory. The wine racks store 8,000+ bottles throughout the restaurant and maintains additional storage in an underground cellar. A combination of information from purveyors, guests and staff is used to maintain the wine list and keep it current. Guests tastes change yearly just as the wine they drink. New vineyards and new vintages keep the wine list vibrant and exciting year after year.
The wine racks are filled with wines from California, Oregon, Washington, France, Italy, Spain, Portugal, Chile, Argentina, Australia and New Zealand. The wine is stored according to region, maker and vintage. Many of the world’s best vineyards are represented along with new boutique wineries that produce wines of special interest. There are vertical vintages of several vineyards that show the depth and dedication to wine that the restaurant has invested in over the years.
Our dedication to maintaining one of the premier wine lists in the region shows the passion for wine that the restaurant offers to its guests.
Starkers Wine List (PDF Download)
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