FIRST COURSE

Embered Leek
Roasted Asian pear, smoked buttermilk, preserved yuzu, celery leaf, leek ash

PAIRED WITH Optimist Sauvignon Blanc

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SECOND COURSE

Butter-Poached Lobster
Sunchoke purée, hazelnut, fennel pollen, Meyer lemon beurre blanc

PAIRED WITH DAOU Reserve Chardonnay

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THIRD COURSE

Duck Breast
Beet-blackberry lacquer, black trumpet mushroom, anise jus, cocoa nib

PAIRED WITH DAOU Reserve Seventeen Forty

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FOURTH COURSE

Aged Ribeye Cap
Black garlic, smoked potato, charred brassica, bone marrow-sage jus

PAIRED WITH DAOU Reserve Cabernet Sauvignon

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FIFTH COURSE

Aged Gouda Royale
Black currant verjus, black walnut, cocoa nib, bay leaf

PAIRED WITH DAOU Soul of the Lion Cabernet Sauvignon

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*We kindly decline substitutions or adjustments

Disclaimer

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Allergy Warning: Menu items may contain or come into contact with wheat, eggs, shellfish, fish, soy, sesame, peanuts or tree nuts. Ask our staff for more information.

We politely decline any modifications or substitutions.

Parties of 8 or more will have 20% gratuity added.

Make a Reservation

Reserve your table at the Founders’ Lounge.

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Directions & Parking

Allow yourself enough time to arrive, park and delight in a meal featuring exquisite yet casual modern-American cuisine steps from your seat at the Kauffman Center restaurant Founders’ Lounge.

Directions & Parking

Frequently Asked Questions