The Nelson-Atkins Museum of Art

Dinner Buffet

Minimum 50 | $80 per person


Served with Brioche Rolls, Nelson-Atkins Blend Coffee, Hot Tea & Brewed Ice Tea

Hors D’oeuvres

~select three~

Tomato Bruschetta

with Fresh Mozzarella, Capers & Black Olives

Boursin Tartlet

with Chive Crème Fraiche

Roasted Corn & Green Onion Potato Croquettes

with Cucumber-Teriyaki Chutney

Saffron Risotto Cake

with Tomato Ratatouille

Brie & Caramelized Pear Crostini

Pork Tenderloin Crostini

with Walnut-Boursin Mousse & Apple Salsa

Thai Green Curried Chicken Salad in Phyllo Cup

with Golden Raisin Marmalade

Smoked Salmon on Pumpernickel Rye

with Dill Crème Fraiche & Fried Capers




~select two~


Romaine, Garlic Butter Croutons, Shaved Parmesan, Olives & Anchovy Dressing

Caprese salad

Ciliegine Mozzarella, Grape Tomatoes, Artichokes, Basil & Yellow Bell Peppers

Bibb lettuce

Shaved Red Onion, Crispy Bacon, Roquefort Cheese, Radish, Sherry Vinaigrette

Nelson House Salad

Roasted Grape Tomatoes, Sweet Bell Pepper, English Cucumber, Shaved Red Onion, Garlic Crouton & Balsamic Vinaigrette



~select two~

Seared Salmon Fillet

Shrimp Saffron Broth & Lemon Scented Rice Pilaf

Chicken Saltimbocca

Chicken Breast with Prosciutto & Fontina, Tomato Basil Confit, Herbed Risotto, Fried Sage

Pan Seared Snapper

Roasted Sweet Potato Hash, Orange-Olive Salsa

Pecan Crusted Chicken

Stone Ground Mustard Sauce, Seared Polenta Cake Grilled

Garlic-Herb Marinated Chicken Breast

Boursin Mashed Potatoes, Mushroom Ragout

Grilled Pork Tenderloin Medallions

Warm Quinoa-Vegetable Salad, Apricot-Turkish Fig Glaze

Roasted Mahi Mahi

Sweet Corn Succotash, Basil Oil

Herb Crusted Salmon

Steamed Buttery Dill Potatoes, Champagne Buerre Blanc

Porcini Mushroom-White Truffle Ravioli (V)

With Porcini Mushroom Consomme’

Beef Tenderloin Medallions

(add $8 per person)

Cannellini Bean Ragout and Red Onion Marmalade

Carved Prime Rib or Beef Tenderloin

(add $7 per person & $100 Carver Fee)

With Roasted Garlic Mashed Potatoes & Horseradish Cream



~select one~

Petit Glazed Green Top Carrots

Haricots Vert

with Caramelized Onions and Bacon

Grilled Asparagus

Roasted Brown Butter Cauliflower



~select one~

Nelson Key Lime Tart

with Berry Coulis

Carrot Cake

with Cream Cheese Mousse, Pineapple Coulis, and Candied Carrot

Deconstructed Tiramisu

with Brandy Crème and Coffee Tuile Shards

Chocolate Orange Olive Oil Cake

with Candied Orange and Chocolate Crémeux

Honey Lavender Cheesecake

with Citrus Shortbread Crust, Lavender Coulis, and Honeycomb

Caramel Blackberry Panna Cotta

with Fresh Blackberries, Caramel Sauce, and Pecan Streusel


House Wine Available 10 per glass

Menu prices listed are per person plus applicable service fees. Menu prices are subject to change without notice. The museum is a not-for-profit entity and does not charge sales tax. A service charge is added to the food and beverage components of an event. Minimum of 50 people required. Events for less than the minimum require 50% of the difference.
THE NELSON-ATKINS MUSEUM OF ART  |  For event rental questions or to reserve space call 816-751-1234 or email