We are finally reopening to the public on May 1, 2018, for reservations call: (816) 820-0296.


This is a sample menu, we exclusively use local farmers and purveyors, so our menu changes everyday and may even change over the course of a night.  We do our best to keep this menu up to date, but it is mostly here to give our guests an idea of our food rather than find specific items.



Freshwater, Spring 2018


Small Plates-Meant to be enjoyed by one person as part of a multi-course dinner.


Ciabatta & Spreads 3

Black Bass Crudo*, Missouri XO, Radish  4

Crum’s Heirlooms Lettuces, Ricotta, Pecans, Beet Gastrique 6

Grilled Carrots, Chickweed Pesto, Radish 5

Cream of Spring Herb Soup, Grilled Bread, Fresh Cheese, Herbs  6

Various Shoots, Wild Mushrooms, 63* Egg, Aux Arcs Cheese, Tagliatelle  8

Frog Leg Provencal, Chickweed Pesto, Toasted Ciabatta  9

Flowering Pok Choy Stems, Hansatay Country Ham, Ricotta, Bagna Cauda  6

Rose Veal Milanese, Sauce Robert, Warm Arugula  9


*Consuming raw or undercooked Meat, Poultry, Eggs, Fish, or Shellfish may lead to an increaced chance of food borne illness.




Plates to Share


Charcuterie & Accoutrement 14/24

Yakitori Vegetables, White Wine Vinaigrette, Herbs  9


Large Plates-Meant to be enjoyed by one person as an entrée.


Pan Seared Rainbow Trout, Asparagus, Oyster Mushrooms, Chermoula  18

Dry-Aged Teres Minor Steak*, Sauce Choron, Pommes Fondant, Ruby Orrick  18

Confit Leg of Duck, Carrots 3-ways, Sunchoke Vinegar Gastrique 18

Roasted Bone-In Pork Loin, Polenta Cake, Warm Mustard Greens  22

Roasted Breast of Spring Chicken, Spring Onion, Glace  18


10 Course Tasting-50

Beverage Pairings-25

Tasting Menu can be modified for any and all dietary restrictions if Kitchen is properly notified.

Executive Chef/Owner: Calvin Davis

Chef de Cuisine: Brent Gunnels

General Manager: Chris Enss


Free From Crème Brulee, Lilac, Almond Crisp

Lemongrass Passion Fruit Sorbet with Basil, Blackberry Syrup

Amaro Gelato, Shaved Chocolate

Messenger Coffee Service

Dessert Cocktail: Blueberry Yogurt Fizz


Wine List


3oz. Pour/6 oz. Pour/Full Pour.




Boundary Breaks Ovid Line North (Off Dry) Riesling 20145/9/28

Juan Gil Dry Muscat, Jumillia, Spain 2016 3/6/18

St. Innocent “Freedom Hill Vineyard” Pinot Blanc, Willamete Valley, Oregon, 2013

Ostau Rioja Blanco, Rioja, Spain, 2015 (Sauvignon Blanc) 4/7/21

Domaine Lafond Lirac Blanc Rhone Valley, France 2013 (Un-oaked Chardonnay) 5/9/28

Wagner Barrel-Fermented Chardonnay, Finger Lakes, NY 2015 4/7/21






Louis Picamelot Blanc de Blanc, Cremant de Bourgogne, France NV 4/8/24

Louis Picamelot Brut Rose, Cremant de Bougogne, France NV 5/9/18

Honoro Vera Rose Catalunya, Spain 2016 3/6/18




De Foville Langhe Nebbiolo, Piedmont, Italy 2015 (Pinot Noir) 5/9/28

Dac Dao, Portugal, 2013 (Merlot)4/8/24

Dominio de Heredia Rioja, Spain 2014 (Zinfandel) 4/7/21

Laya Almansa, Spain, 2015 (Merlot) 3/6/18

Quinta do Crasto, Douro, Portugal (Cabernet) 4/7/21

Domaine de Cassagnau Grenache/Syrah/Mourvedre Rhone Valley, France (Syrah) 3/6/18