The Nelson-Atkins Museum of Art

Dinner Entrées

Minimum 25 | All prices listed are per person

includes

Served with Nelson-Atkins Blend Coffee, Hot Tea & Brewed Iced Tea

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Accompaniments

House Wine Available 10 per glass

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Entrées

~select one~

Duroc Pork Tenderloin 

55

Stuffed with Pancetta, Spinach & Red Wine Soaked Goat Cheese, with Roasted Garlic Mashed Potatoes, Citrus Glazed Green Top Carrots & Caramelized Fuji Apple Pan Jus

 

New Zealand Rack of Lamb   

65

Mascarpone Polenta, Roasted Brussel Sprouts & Shiraz Demi-Glace

Grilled Petit Beef Filet 

68

Hollandaise Sauce, Chive Mashed Potatoes, Crispy Shiitake Mushrooms & Grilled Asparagus

Smoked Duck Breast 

65

Cherry Wood Smoked Breast of Duck with Shallot-Bacon Roasted Fingerling Potatoes,

Roasted Root Vegetables & Dried Cherry-Cognac Demi-Glace

Caramelized Diver Scallops 

65

Champagne Cream, Boursin Cheese Potato Tart, Sweet Corn Succotash

Beef Short Rib 

65

Chianti Braised, Farro “Risotto”, Caramelized Pearl Onions & Mushrooms, Glazed Green Top Carrots

Prosciutto Wrapped Chicken Breast

55

Wild Rice Pilaf, Petit Glazed Carrots & Stilton Cream

Pan Seared Scottish Salmon 

60

Dusted with Fennel Pollen, Lemon-Mint Cous, Braised Leeks & Champagne Cream

Roasted Portabella Vegetable Stack (V)

45

Portabella Mushrooms, Yellow Squash, Sweet Bell Peppers, Asparagus, Red Onions,

& Fresh Mozzarella with Balsamic Glaze & Vine Ripened Tomato Compote

Porcini Mushroom and White Truffle Ravioli (V)

45

Fresh Herb Butter Sauce and Sautéed Greens

Pan Seared Beef Filet with Crab Cake

78

Beef Filet with Cabernet Demi-Glace, Jumbo Lump Crab Cake with Piquillo Pepper Remoulade,

Porcini Mushroom Potato Gratin, Grilled Asparagus

Petit Filet Mignon & House Smoked and Seared Salmon

78

Smoky Hollandaise, Haricots Verts & Yukon Gold Purée

Petite Rack of Lamb & Diver Scallops

75

Three Bone Rack of Lamb with Shiraz Demi-Glace, Two Jumbo Diver Scallops with Lemon

Chardonnay Cream, Asiago–Herb Potato Tart, Brown Butter Roasted Cauliflower

Petit Filet Mignon & Sea Bass

75

Filet with Roasted Shallot Demi-Glace, Sea Bass with Tarragon-Chive Butter,

Dill Whipped Potatoes & Seasonal Baby Vegetables

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Salads

~select one~

All Served with Grissini

Nelson House Salad

Roasted Grape Tomatoes, Sweet Yellow Peppers, Red Onion,

Cucumbers, Garlic Crouton & Balsamic Vinaigrette

Arugula

Blueberries, Roasted Red Peppers, Goat Cheese, Toasted Almonds & Poppy-Citrus Vinaigrette

Saffron Pear

Spring Greens, Saffron Poached Pears, Candied Walnuts,

Gorgonzola Cheese & Roasted Walnut Vinaigrette

Caramelized Brie

Grilled Fruit of the Season, Micro Arugula, Crispy Prosciutto, Aged Balsamic Glaze

DESSERTS

~select one~

Nelson Key Lime Tart

with Raspberry Gel

Lemon Olive Oil Cake

with Lemon Curd, Vanilla Bean Mousse, Candied Citrus and Berry Coulis

Mocha Almond Cream Cake

with Mascarpone Cream and Chocolate Sauce

Blackberry Dark Chocolate Tart

with Bourbon Caramel and Cocoa Nib Brittle

Goat Cheese Cheesecake

with Shortbread Crust, Fruit Compote and Local Honey

Chocolate Coconut Curry Tart

with Coconut Cream and Candied Pecans

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 25 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 events@nelson-atkins.org