Black Dirt - Kansas City, MO

Chocolate waffle, coffee ice cream, amaretto chantilly, and baby lemon biscotti.

Gluten free. Blackberry ice cream, cherry coulis, and walnut tuille.

Pineapple coulis, blueberry compote, coconut panna cotta, rum candied pecans, and maple poached squash.

Strawberry coulis, apricot puree, almond pesto, and spiced pecans.

Missouri rice risotto, creole sauce, and proper collards with bacon.

Herbed breading, mashed potatoes, greens, and sage gravy.

Grilled carrot and onion puree, mustard glazed charred brussels sprout leaves, hakurei turnips, and cranberry chile sauce.

Cured bacon wrapped sirloin, corn mojito puree, and broccoli.

Olive oil or parsley potato, horseradish, cumin, or coriander infused beets, zucchini chitarra, sprigs of garlic and citrus dressed arugula, hazelnuts, raw pistachio emulsion, and smoked horseradish.

Fresh artichoke hearts, roasted fennel and onion, grilled mushroom, preserved kumquats, Swiss chard, and dry sherry broth.

Braised pork shank, cured pork, cranberry beans, mustard greens, and ginger apple.

Braised Barham family farm beef short ribs, mashed potatoes, Chinese cabbage, and pan gravy.

Tomato, poblano, saffron, white wine scented or almond thickened base with littleneck clams, wild caught sustainable domestic shrimp, chorizo spice scented calamari, freshwater hybrid striped bass, and rouille smeared house baguette.

Lollipop chops, polenta, tomato, celery, zucchini, radish, caper berries, black olives, and harissa sauce.

Sustinable verified Canadian salmon with curry creamed mustard greens southern style green tomato chow.

Ginger pickled carrots, spicy pecans, champagne pickled apple, white wine shallot vinaigrette, and apple cracklins.

Shaved broccoli and brussels sprouts, sunflower seeds, and dried cherries.

Golden beets, watercress, radicchio, za'tar, herbed goat cheese, pickled pine nuts, and sherry vinaigrette.

Hybrid striped bass from Tyler Fawcette and seasonal ingredients.

Bruleed Romaine, aged Shatto Lilly cheese, catfish bites, and trout tasting like anchovy dressing.

Herb breaded gizzards, shaved radish, parsley, and BD cultured buttermilk dressing.

Roasted cauliflower, endive, radicchio, tahini vinaigrette, and hemp seeds.

Sustainable verified, Canadian salmon on grilled BD wild yeast baguette.

Avocado, orange, cilantro, olive oil, lime, coriander, and piment d’espelette.

Missouri rice, butternut squash and malted barley puree, pickled red cabbage, and poblano chive aioli.

Duck egg pasta, zucchini chitarra, wild mushrooms, crème fraiche, arugula, and lemon zest.

Lime juice tossed mung beans, toasted garlic, shaved jalapeno, cilantro, and barbeque vinaigrette.

Whole soft shelled KC shrimp, black garlic vinaigrette, sriracha salt, and bok choy.

Acidulated crispy potato, radish, red onion, parsley, celery, cerignola olive, cured trout, and green goddess.

Cauliflower or carrot puree, ginger orange pickled fennel, gai-lan, (Chinese broccoli), fresh herb vinaigrette, and everything bagel spice.

Gnocchi with Moroccan spice and honey scented lamb, carmelized shattot-bleu cheese sauce, and parsley or mint gremolata.

Crispy seasonal vegetables with ginger soy dipping sauce.