The Nelson-Atkins Museum of Art

Dinner Entrées

Minimum 25 | All prices listed are per person


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



House Wine Available 10 per glass



~select one~

Duroc Pork Tenderloin 


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   


Mascarpone Polenta, Roasted Brussel Sprouts & Shiraz Demi-Glace

Grilled Petit Beef Filet 


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

Smoked Duck Breast 


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

Roasted Root Vegetables & Dried Cherry-Cognac Demi-Glace

Caramelized Diver Scallops 


Champagne Cream, Boursin Cheese Potato Tart, Sweet Corn Succotash


Beef Short Rib 


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

Prosciutto Wrapped Chicken Breast


Wild Rice Pilaf, Petit Glazed Carrots & Stilton Cream

Pan Seared Scottish Salmon 


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

Roasted Portabella Vegetable Stack (V)


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)


Fresh Herb Butter Sauce and Sautéed Greens

Pan Seared Beef Filet with Crab Cake


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


Smoky Hollandaise, Haricots Verts & Yukon Gold Purée

Petite Rack of Lamb & Diver Scallops


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


Filet with Roasted Shallot Demi-Glace, Sea Bass with Tarragon-Chive Butter, Dill Whipped Potatoes & Seasonal Baby Vegetables



~select one~

All Served with Grissini

Nelson House Salad

Roasted Grape Tomatoes, Sweet Yellow Peppers, Red Onion,

Cucumbers, Garlic Crouton & Balsamic Vinaigrette


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



~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

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