![]() ![]() Green Chartreuse & Fernet slightly sweetened, splashed with fresh lime. Our bartender's creative twist on the classic sour. * A percentage of sales of this cocktail will be donated to the Cancer Support Community here in Bozeman. Whyte Laydie gin, fresh citrus, lavender simple syrup & soda on the rocks in a collins glass with a squeeze of lemon.Ī refreshing blend of Cold Spring lemon vodka, cucumber vodka, agave nectar & fresh citrus. Parmesan and jalapeno-crusted sourdough with bacon, cheddar and cream cheeses.Ĭold Spring Huckleberry vodka, ginger beer, angostura bitters & a squeeze of lime on the rocks in a copper mug.Ĥ06 Agave Blanco, fresh-squeezed grapefruit juice & agave nectar.īenchmark bourbon shaken with fresh lemon juice, simple syrup and cranberry juice, served on a rock Hand-breaded chicken breast tossed in spicy chili oil, bread pickles, coleslaw, red chili aioliĬajun remoulade, shredded lettuce, pickles and corn-meal dusted catfish served on a hoagie Served on a toasted potato bun with a light spread of mayo. Grilled chicken breast with house-made basil pesto, provolone cheese, bacon, Tender pulled pork dressed with our Carolina BBQ sauce & coleslaw on a London broil roast beef with caramelized onions, swiss cheese & horseradish on Our caesar salad with grilled chicken breast in a warm tortilla. Tender flank steak with American cheese, grilled onions, peppers & mushrooms on a toasted hoagie.īeechwood smoked ham and oven gold turkey with swiss, cheddar, bacon, Top round corned beef, homemade 1000 Island, sauerkraut & swiss on toasted rye. Tender breaded sirloin, topped with gravy and served with choice of two sides. Grilled, marinated skirt steak, served with warm tortillas, seasoned black beans, guacamole, pico and sour cream.įlame-broiled marinated skirt steak topped with homemade chimichurri and served with crispy truffle fries. Golden-fried chicken tenders with honey mustard dipping sauce & french fries.ġ2oz ribeye grilled to perfection topped with compound garlic butter. Served with fries and our homemade tartar sauce. Your choice of one side.Ītlantic cod dipped in house beer batter & fried golden and crispy. Seasoned and grilled to perfection, served with an arugula salad tossed with curry vinaigrette & tomatoes. Made fresh daily, so get 'em while they last. Roasted brussels sprouts tossed with bacon, parmesan, and Caesar dressing.įresh mozzarella hand-breaded and fried to golden brown. Parmesan & truffle oil, black pepper aioli on the side. Ground pork, ginger, scallions, sweet & spicy ailoi and sriracha drizzle SAUCES: spicy, BBQ, spicy BBQ or teriyaki chicken wings.ĭRY RUBS: Garlic Parmesan, Smoky Chipotle, Lemon PepperĪ heaping mound of corn chips topped with pico, black beans, pickled jalapenos, drizzled with queso blanco, served with your choice of sour cream & salsa on the side. Parmesan cheese & crispy onions with your choice of freshly baked flatbread, tortilla chips, or carrot sticks & celery.Īdd your choice of veggies (per each) $0.50 If you have a hankering for something specific-like a romantic dinner or vegetarian menu-check out our ten KC Restaurant Week recommendations here. You can get the full carryout list here, but some of our local picks offering carryout include: Out of the nearly 200 participating restaurants, close to half offer carryout options. ![]() At many local spots you can get those deals without dining in. While many of us are staying home more often with the rapid spread of Omicron, it’s still important to support our local restaurant community that works so hard to keep our tummies full and our taste buds satisfied.ĭuring KC Restaurant Week you’ll get several courses for $15, $35, and $45 price tiers. We’ve said goodbye to a lot of Kansas City classics, but we’ve welcomed new places too. It’s no secret that Covid has made a victim out of many of our local favorites. Kansas City’s favorite week of the year is in full swing, and there’s still plenty of time to check out the metro’s best eateries as Kansas City Restaurant Week runs through January 23.įor the second KC Restaurant Week in a row, there’s a pandemic sweeping its way through the city.
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