Highlights from our Spring Dinner Menu

The image above is our kitchen's prep list for our new(ish) spring menu, which began on April 8. Each time we renew our menu, our employees get a study guide, prepared by Chefs Ken Baker and Brian Strecker, which describes all the new dishes in detail. (The servers eventually take a written test over the menu.)

We wanted to blog about the new dishes, and figured we ought to let customers get an inside look at our staff study guide. So, here’s some insight into Ken’s love affair with food, in his own words. We’ll start with two appetizers and one main dish, with more to follow in future posts.

Grilled Shrimp and Heirloom Roasted Corn Grits, with chorizo, peas, ramp vinaigrette, and tarragon.

“This is a Mediterranean take on a Southern favorite, ‘Shrimp & Grits.’ Plump shrimp are marinated in lemon, garlic, spices, and herbs for grilling. Dried-corn grits made from roasted heirloom corn in the style of the 18th century have a deep, rich flavor. House-made spicy pork sausage with paprika is sautéed with young peas in the ramp vinaigrette. Ramps are wild leeks that have a pungent, garlicky flavor. A first sign of Spring. Fresh tarragon adds a mild anise flavor that compliments the components.”

Little Gem Lettuce Wedge, with apple-smoked bacon rumaki, chive crème fraiche, blue cheese, and pickled onion.

“Gem Lettuce is a compact type of Bibb lettuce. It is iceburg with flavor. Romaine with soul. Rumaki are bacon-wrapped water chestnuts broiled with soy and ginger (created at Trader Vic’s Tiki Bar). They have a timeless “wow” factor. Cultured cream flecked with chives, blue cheese crumbles, and spicy pickled onions round out the salad.”


Wood-Fired Local Lamb Sirloin, with turnip gratin, asparagus, fresh mint, and morel mushroom jus.

“Steve’s Meat Market will be providing the lamb for us, and they source from Kansas and Missouri lamb farmers. The sirloin will be roasted in the wood-fire oven to temperature, then served over a gratin of thin-sliced turnip and potatoes layered with gruyere cheese. Seasonal asparagus is blistered on the grill and the dish is finished with a pan sauce of veal stock, mirepoix, and morel mushrooms. Fresh mint will garnish the plate.”

It's pretty hard NOT to be inspired by the changing seasons around here.