Guidlines for Choosing your Menu

Thank you for expressing an interest in Starker’s Restaurant. Our private dining room(s) have a maximum capacity of 82 and can be re-configured to accommodate smaller groups. Final room assignments will be based on guest count and availability and is solely at the discretion of Starker’s. Menu prices do not include 20% Service charge or Tax. Food/Beverage minimums are required to reserve the rooms and a deposit may be requested. Minimums and deposits from Thanksgiving through New Year’s are higher. Guaranteed guest count must be confirmed 48 hours in advance and there will be a $600.00 charge or loss of deposit if the reservation is canceled less than 3 days out. Prices and Menu items are subject to change without notice. The following will describe how you will choose your menu.

• You will be setting a 4 course meal consisting of 2 starter courses, an entrée course and a dessert course. The price listed for the Entrée includes the 4 courses unless you choose an item with an up-charge. Menus should be set at lease 3 weeks out.
• The starter courses are selected from two of the following courses;
  Soup Course – Appetizer Course – Salad Course
  To ensure that entrees are made to order the selections made for the first two courses are served uniformly to everyone in your party.
• You may select 3 entrees from the following categories;
  Fish / Shellfish
  Poultry
  Veal, Lamb & Pork
  Beef
• You may offer our 3 House Desserts (Crème Brulee, Berries in Season or Dark Chocolate Truffle) as a choice or one of the other desserts listed to be served uniformly to your entire party.
• Hors d’ oeuvres to be offered prior to dinner are listed on the last page and priced by the dozen.
• Bar service is available by the individual drink and Wine service is by the bottle. Wine selections should be pre-ordered to ensure availability
• Valet parking is available after 5:30 p.m.for a nominal charge.
• Audio-visual equipment is available to rent if you require it.
• Printed Menu’s available for an additional charge.

• Soups

  Carrot Ginger
  

  Potato and Leek
  

  Forest Mushroom
  

  Five Onion
  With Cheese Crostini

  Spicy Black Bean
  With Grilled Shrimp

  Butternut Squash
  with Sage

  Bookbinder Soup
  with Steamed Fish in a Rich Sherry Broth

  $ 2

  Lobster Bisque
  

  Appetizers

  Wild Mushroom Tart
  with Roasted Wild Mushrooms and Goat Cheese

  Artichokes, Spinach and Goat Cheese
  wrapped in Phyllo Dough

  $ 6

  Crab Cakes
  with remoulade sauce

  $ 5

  Ginger and Soy Glazed Sea Scallops
  

  $ 5

  Steak Tartare
  Chopped Filet Mignon with Shallot, Caper, Extra Virgin Olive Oil, Campo Lindo Egg, and Fingerling Potato Chips

  $ 6

  Grilled Prawns
  over Baby Greens and Fresh Citrus

  $ 6

  Starker’s Shrimp Cocktail
  

  Salads

  Starker’s House Salad
  tossed in Sweet Herb dressing with House Croutons and Parmesan Cheese

  Wedge Salad
  with Blue Cheese dressing, Tomatoes & House Made Croutons

  $ 1.50

  Salad of Leaf Lettuces
  with Granny Smith Apples, Spiced Walnuts, Pommerey Mustard Vinaigrette and Maytag Blue Cheese Crumbles

  $ 2

  Caesar Salad
  with Sourdough Croutons and Parmesan

  $ 2

  Roasted Beet Salad
  with Greens, Goatsbeard Farms Goat Cheese, Spiced Walnuts and Herb Vinaigrette

  $ 2

  Caramelized Cauliflower Salad
  with Lardons, Con Fit Garlic, Local Apples and Dijon Vinaigrette

  Entrées - Fish & Shellfish

  $ 50

  Grilled Mahi Mahi
  with Salsa Verde

  $ 47

  Sautéed Rainbow Trout
  with Lemon Caper Butter

  $ 49

  Grilled Salmon
  with Herb Buerre Blanc

  $ 47

  Almond Crusted Rainbow Trout
  with Garlic Lemon Brown Butter

  $ 52

  Seared Diver Scallops
  with Saffron Cream

  $ 60

  Jumbo Shrimp, King Crab and Sea Scallops Mixed Grill
  With Chimichurri Sauce

  $ 72

  Sautéed Dover Sole Meuniere
  

  Entrées - Poultry

  $ 44

  Chicken Juarez
  stuffed with roasted red peppers, fontina cheese and kale topped with ancho-chile cream

  $ 45

  Buttermilk Fried Chicken
  with Pan Gravy

  $ 42

  Grilled Breast of Chicken
  with an Orange Soy Glaze

  $ 42

  Pan Roasted Chicken Breast
  with Herb Pan Jus

  $ 50

  Molasses Lacquered Duck Breast
  

  Entrées – Veal, Lamb & Pork

  $ 54

  Veal Scaloppini
  with panko crust and mushroom-madeira sauce

  $ 75

  Grand Veal Chop
  with Garlic Bordelaise

  $ 62

  Herb Crusted Rack of Lamb
  

  $ 42

  Pork Tenderloin
  with Cherry Port Sauce

  $ 42

  Grilled Pork Chop
  with Toasted Garlic Sauce

  $ 48

  Roast Duroc Pork Loin
  with Natural Jus

  Entrées - Beef

  $ 59

  Kansas City Strip
  with Cabernet Sauvignon Sauce

  $ 62

  Filet Mignon
  with Maytag Blue Cheese Butter

  $ 62

  Roast Sliced Tenderloin of Beef
  with Roasted Shallot Jus

  $ 62

  Grilled Ribeye Steak
  with Garlic Bordelaise

  $ 65

  Filet Mignon Oscar
  topped with King Crab and Béarnaise

  Desserts

  *Crème Brulee
  

  *Berries in Season
  offered with a White Chocolate Grand Marnier Sauce

  *Sliced Dark Chocolate Truffle
  

  $ 1.50

  Warm Apple Tart
  served with Vanilla Ice Cream

  $ 1.50

  Warm Bread Pudding
  served with Praline Sauce

  $ 2

  Citrus Lavender Pot-de-Crème
  with Cleo’s Snickerdoodle

  $ 5

  Bananas Flambé
  with Vanilla Ice Cream. (Parties under 25ppl)

  $ 5

  Crepes Suzette
  (Parties under 25ppl)

  $ 8

  Individual Grand Marnier Soufflés
  (Parties under 40ppl)

  $ 8

  Individual Chocolate Soufflés
  (parties under 40ppl)

  Hors D' Oeuvres Menu

  22/dz

  Stuffed Mushroom Florentine
  

  30/dz

  Scallops Wrapped In Bacon
  

  20/dz

  Scallion Rice Fritters
  

  20/dz

  Spanikopita
  Spinach and Feta in Phyllo Dough

  24/dz

  Mediterranean Meatballs
  

  36/dz

  Petite Crab Cakes
  

  28/dz

  Steak Tartar
  with housemade potato chips

  22/dz

  House Made Pimento Cheese Puffs
  

  20/dz

  Grilled Chicken Satay
  with Peanut Dipping Sauce

  24/dz

  Smoked Salmon Canapés
  

  24/dz

  Smoked Trout Canapés
  

  38/dz

  Chilled Cocktail Shrimp
  

  4.50/pp

  Local & Imported Cheese Platter
  With Crackers

  3.50/pp

  Crudite Vegetable Platter
  

  3.50/pp

  Decorative Fresh Fruit Platter
  

  12/dz

  Grandma Cleo’s Cookies
  

• 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)