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Pierpont's

Pierpont’s offers diners 216 possible 4-course combinations on its Valentine’s prix fixe menu

Menu includes dishes like Seared Crab Cakes, Pumpkin Soup, Herb-Crusted Lamb Loin, Kampachi Farms Yellowtail, Niman Ranch Kansas City Strip, and Orange Ganache Tart

KANSAS CITY, Mo. (Jan. 29, 2018) – Pierpont’s will offer its Valentine’s guests a prix fixe dinner with 216 possible four-course combinations from a menu of three appetizers, three salads or soups, eight entrees and three desserts on Wednesday, Feb. 14. Guests will have the option to pair pre-selected wines with each course. The first seating of the evening will be available at 5 p.m. and the final seating at 10 p.m.


Reservations are encouraged by calling the restaurant at 816-221-5111 or online at www.pierponts.com.

New Year’s Eve Menu

$105 per person with wine pairings; $75 per person without wine pairings

 

First Course

Seared Crab Cakes

black garlic puree, dijonnaise

Wine Pairing: Gruet Brut, New Mexico

 

Braised Rabbit

herbed spaetzle, parmesan broth

Wine Pairing: Château Lamothe de Hilux Bordeaux Blanc, France

 

Artisan Cheese

imported and domestic cheeses, fresh bread and chef’s accoutrements

Wine Pairing: Bründlmayer Riesling, Kamptal, Austria

 

Second Course

Mixed Greens

shaved parsnip, green apple, cottonwood cheddar, garam masala granola

Wine Pairing: Saint-Hilaire Brut, Limoux, France

 

Caesar Salad

sourdough croutons, shaved Parmigiano-Reggiano, Caesar dressing

Wine Pairing: Louis Jadot Chardonnay, Mâcon-Villages, France

 

Pumpkin Soup

ginger cream, roasted pumpkin and sesame seeds

Wine Pairing: Commanderie de la Bargemone Rosé, Coteaux d’Aix-en-Provence, France

 

Third Course

Herbed Crusted Lamb Loin

farro-diablo risotto, roasted tomatoes, chianti honey

Wine Pairing: J.L. Chave “Mon Coeur” Grenache/Syrah, Côtes du Rhône, France

 

Grilled Salmon

French red rice, Brussels sprouts, grapefruit, preserved lemon butter

Wine Pairing: Cardwell Hill Cellars Pinot Noir, Willamette Valley, Oregon

 

Chicken Roulade

cavatelli, black trumpet mushrooms, peppadew butter, truffle-basil cream

Wine Pairing: J. Wilkes Chardonnay, Santa Maria Valley, California

 

Kampachi Farms Yellowtail

Chitarra pasta, asparagus, marrow butter, Aleppo-parmesan frico

Wine Pairing: Domaine Phillipe Charlopin Chardonnay, Gevry-Chambertin, France

 

Seafood Brodetto

scallops, mussels, yellowtail, crispy pancetta, tomato broth, garlic bread

Wine Pairing: Route Stock Pinot Noir Route 116, Sonoma Coast, California

 

Seared Smoked Diver Scallops

goat cheese polenta, elotes, crispy pork belly, pickled red onion

Wine Pairing: Marietta Cellars “Old Vine Red” Zinfandel Blend, California

 

Center Cut Filet Mignon

roasted garlic whipped potatoes, asparagus, cognac demi-glace

Wine Pairing: Substance Cabernet Sauvignon, Columbia Valley, Washington

 

Niman Ranch Kansas City Strip

roasted garlic whipped potatoes, asparagus, maître d’ butter

Wine Paring: Paraduxx Cabernet/Zinfandel, Napa Valley, California

 

Dessert

Maple-Brown Sugar Crème Brulee

candied pecans

Wine Pairing: Calabria Three Bridges Botrytis Semillon, Riverina, Australia

 

Orange Ganache Tart

pate sucree crust, orange-dark chocolate ganache, orange coulis, candied orange, cocoa nib

Wine Pairing: Graham’s 20-Year Tawny Port, Porto, Portugal

 

Eggnog Cheesecake

gingersnap crust, brown butter sauce, rum raisins, crispy spiced oats

Wine Pairing: Disznókő “5 Puttonyos,” Tokaji Aszú, Hungary

 

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