Upcoming Events at bluestem
Sat Dec 31, 5:00 PM - Sat Dec 31, 8:00 PM
900 Westport Rd, Kansas City, MO 64111
Community: Country Club Plaza
Description
Celebrate the end of 2016 and the start of the New Year with dinner in the dining room or Champagne in the lounge!
Event Details
New Year’s Eve at bluestem
December Thirty-First Two Thousand Sixteen
First Course
beet, persimmon, buttermilk, sorrel
LeMensil, Brut, Champagne, Blanc de Blancs, Grand Cru, France N.V.
Second Course
seared foie gras, chestnut, seckle pear, kale
Charles Koehly et Fils, Pinot Gris, Grand Cru, Altenberg de Bergheim, Selection Grains Nobles, Alsace, France ‘02
Third Course
boudin blanc angolotti, green apple, white truffle, brown butter
Silvio Giamello, Vincenziana, Barbaresco, Piedmont, Italy ‘11
Fourth Course
smoked sturgeon, savoy cabbage, potato, radish, caviar
St. Innocent, Pinot Noir, Shea Vineyard, Willamette Valley, Oregon ‘13
Fifth Course
snake river calotte of ribeye, potato puree, heirloom carrot, watercress, toasted hay
Elyse, Cabernet Sauvignon, Morisoli Vineyard, Napa Valley, California ‘09
Sixth Course
poached quince, gingerbread, whipped honey, cranberry sorbet
Domaine de Fenouillet, Mucat de Beaumes de Venise, Rhone, France ‘14
Seventh Course
dark chocolate crèmeux, passion fruit
Renardat-Fache, Cerdon du Bugey, Jura, France ‘15
$150 per person not including tax or gratuity
$75 optional Wine Pairings
December Thirty-First Two Thousand Sixteen
First Course
beet, persimmon, buttermilk, sorrel
LeMensil, Brut, Champagne, Blanc de Blancs, Grand Cru, France N.V.
Second Course
seared foie gras, chestnut, seckle pear, kale
Charles Koehly et Fils, Pinot Gris, Grand Cru, Altenberg de Bergheim, Selection Grains Nobles, Alsace, France ‘02
Third Course
boudin blanc angolotti, green apple, white truffle, brown butter
Silvio Giamello, Vincenziana, Barbaresco, Piedmont, Italy ‘11
Fourth Course
smoked sturgeon, savoy cabbage, potato, radish, caviar
St. Innocent, Pinot Noir, Shea Vineyard, Willamette Valley, Oregon ‘13
Fifth Course
snake river calotte of ribeye, potato puree, heirloom carrot, watercress, toasted hay
Elyse, Cabernet Sauvignon, Morisoli Vineyard, Napa Valley, California ‘09
Sixth Course
poached quince, gingerbread, whipped honey, cranberry sorbet
Domaine de Fenouillet, Mucat de Beaumes de Venise, Rhone, France ‘14
Seventh Course
dark chocolate crèmeux, passion fruit
Renardat-Fache, Cerdon du Bugey, Jura, France ‘15
$150 per person not including tax or gratuity
$75 optional Wine Pairings
