Benton's Steak & Chop House - Kansas City, MO

please allow 20 minutes to prepare. lobster, shrimp, king crab legs and oysters

crab rangoon, coconut shrimp, sweet & sour pork dumpling, trio of dipping sauces

lemon wedge, cocktail sauce

pickled cucumber, pineapple, togarashi-coconut sphere

arugula, shaved reggiano, fried capers, tomato and truffle dijon cream sauce

local heirloom tomato layered with fresh mozzarella and torn basil aged balsamic reduction with flax seed oil drizzle

ask your server for todays selection

asparagus and morel mushroom medley, crisp pancetta

the traditional caesar

warm bacon dressing and strawberries

crispy bacon, red onion, tomato, creamy blue cheese dressing

(for two, carved table-side allow 30 minutes to prepare & serve)

dan morgan ranch, nebraska (larger cut add $7 per ounce)

bison is leaner and tastes like beef used to taste

center red and uncooked, cool to the touch

large deep red / blue center, room temperature to touch

bright red center slightly warm center

red to rose pink warm center

pink center, mostly cooked throughout

cooked throughout, butter fly recommended

steamed and served with clarified butter

beurre blanc sauce

choice of side dish

baked potato, au jus and creamed horseradish

shortbread crust, orange-mint pastry cream filling topped with macerated strawberries no substitutions for this special menu.

medley of sauteed mushrooms with garlic, herbs and onions

condiments

caramelized onions, fresh herbs

finished with buttermilk

truffle oil and parmesan

white and dark chocolate, dutch chocolate macaroon a la mode, cocoa nib wafer, chocolate orb and finished with white chocolate powder

creamy custard with caramelized sugar crust in three seasonal flavors

vanilla and rose scented anglaise with cherry compote

light raisin studded cake, soaked with rum and served with seasonal berries. finished with a meyer lemon sabayon sauce

assortment of gourmet cheese and fresh seasonal fruit

a selection of four house made petit fours

the dessert that made new orleans famous. bananas sauteed with butter and brown sugar, flambeed table side with rum and banana liquor, and served over vanilla ice cream.