PACO SHRIMP – 15.00
Large gulf shrimp stuffed with horseradish, wrapped in bacon and deep-fried. Served with a Dijon mustard and white wine sauce, garnished with roasted red bell pepper puree.
*AHI TUNA – 17.00
Seared rare ahi tuna, thinly sliced, served with JJ’s teriyaki, house pickled ginger, wasabi, fennel and apple salad in a citrus vinaigrette.
*STEAMED MUSSELS – 15.00
Prince Edward Island mussels, steamed in white wine cream with leeks, shallots, curry and fresh thyme.
*LOBSTER, SHRIMP & GOAT CHEESE PURSES – 16.00
Fresh Maine lobster meat, gulf shrimp, goat cheese, with leeks, baked in phyllo purses served with a basil buerre blanc sauce.
WILD MUSHROOM TOAST – 12.00
Seasonal foraged mushrooms sautéed with fresh herbs and garlic butter, served on brioche toast, with mascarpone cheese.
ARTISAN CHEESE PLATE – 16.00
Selection of 3 handcrafted cheeses from around the world. Served with walnuts, local honey, dried fruits, lavash crackers and house made crostini.
MEATBALL DUO – 13.00
House made meatballs with garlic and oregano marinara, topped with shaved Pecorino Romano.
PIZZA – 13.00
The recipe for our thin crust came to us from a good friend in Chicago. It is so good, our pizza has gained the reputation of being one of the best in Kansas City. Toppings change daily – Ask your server for today’s creation.