Dinner Buffet

Minimum 50 | $80 per person

Includes

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

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 Salads

~select two~

Caesar

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

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Entrées

~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

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vegetables

~select one~

Petit Glazed Green Top Carrots
–

Haricots Vert

with Caramelized Onions and Bacon
–

Grilled Asparagus
–

Roasted Brown Butter Cauliflower

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Desserts

~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

Accompaniments

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 events@nelson-atkins.org