FIRST COURSE CHOICES:

Burrata, Peaches, Arugula, Ice Wine Vinaigrette

Bubbles are a perfect match for the Burrata cheese and peaches.  The Peach component and sweetness from the Ice Wine call for dry bubbles to refresh the palate.  Heck, bubbles are important for celebrations like this.

Duck Confit, Sweet Corn Cake, Cran-Apple Compote

A dry French red from the Rhone or South of France will serve as the perfect foil for this dish.  Letting a wine with a scoach of earth answer to the sweetness of the corn cake and fruit compote is sure to become a complex situation when taken together.

SECOND COURSE CHOICES:

Pork Belly Vermicelli, Pad Thai Style

The fruit and spice from a Spanish garnacha will make certain love to this.  Pork Belly was paired with a Spanish Garnacha at the last Iron Sommelier wine dinner – and won!

Shrimp, Egg Yolk Carpaccio, Crispy Potato

It’s time to get a bit dirty with the some French funky wine.  Yup, white Bordeaux with some oceanic scents will parallel the dish further amplifying flavors.

THIRD COURSE CHOICES:

Fillet mignon, Bearnaise Sauce

Ahh, the possibilities are indeed endless.  Best believe a big ol’ red wine will do just fine!  We will wait to see what’s the hottest big red in the market place that week.

               Veal Florentine, Wild Mushroom Demi-Glaze

Sommelier Matt Lees (Who holds a 2-1 record against O’Neal in their Iron Sommelier series) responded in one second when asked what to pair with this;  Italian!  And thus, a choice Sangiovese or Super Tuscan shall meet this dish.

 New Zealand Butterfish, Champagne Burre Blanc

Ok, white wine it is!  Both locations have an assortment of off the beaten path whites sure to entertain this strait forward presentation.  Many things come to mind:  Albarino, unoaked Chardonnay, Vermentino and interesting blends.  So many to choose from!

Great Dessert Options:

Almond Pound Cake, Fresh Berries, Mascarpone

Fresh Apple Tart, Cinnamon Gelato

Cheese Plate – Comte, Pecorino & Brie

Kansas City Restaurant Week was created by two founding sponsors: the Greater Kansas City Restaurant Association and the Kansas City Convention & Visitors Association, in partnership with native Kansas Citian Derek Gale, Harvesters and other Kansas City area organizations, as well as online restaurant reservations partner OpenTable. The event is designed to spotlight Kansas City as one of the country’s premier dining destinations, and to support the local culinary community.
-From Kansas City Restaurant Week on VisitKC

To see a complete list of participating restaurants, check out the Restaurant List online, or use the handy restaurant search tool which allows you to browse by cuisine or location. Download the mobile app to find KC Restaurant Week flavors on your phone!

Avenues Bistro is excited to announce our Restaurant Week Menu:

   Lunch Menu $15*

Course 1:
Classic Italian Caprese Salad
– Tomato, Fresh Mozzarella & Basil –
or
Soup of the Day
– Chef’s Daily Creation –

Course 2:
Butternut Squash Ravioli
– Brown Butter, Pecorino & Sage –
or
Apple Cider Pork Tenderloin
– Bacon, Onion Compote, Caramelized Apple –

Course 3:
Mini Dessert Sampler
– Chocolate Gateau, German Apple Cake –
– Vinsanto Cake, Bread Pudding –

Dinner Menu $30*

Course 1:
Octopus Carpaccio
– Radicchio, Arugula, Baby Spinach & Lemon Zest –
or
Eggplant Rosa
– Tomato, Rosa Sauce & Balsamic Drizzle –

Course 2:
Salad
– Pear & Blue Cheese, Scandinavian Beet or Caesar –
or
Soup of the Day
– Chef’s Daily Creation –

Course 3:
Rags of Pasta
– Fresh Pasta, Lobster, Shrimp, Peas, Tomato, Lobster Broth –
or
Duck a l’Orange
– Baby: Squash-Carrots-Potato, Orange Sherry Reduction –

Course 4:
Mini Dessert Sampler
– Chocolate Gateau, German Apple Cake –
– Vinsanto Cake, Bread Pudding –

*Portions of the proceeds will benefit the Harvesters Community Food Network.  To learn more about Harvesters please visit www.Harvesters.org.

We look forward to seeing new faces alongside our loyal patrons during Restaurant Week and throughout 2012!

Don’t forget to throw on your funkiest ’70s threads and finest afro wig because the three best dressed patrons will score a bottle of their favorite wine from the night!  Tickets to this groovy dinner are $89, so call 816.333.5700 to make your reservation before this groovy event sells out.

Mark your calendars, and do us a solid by following us on Facebook and twitter @AvenuesBistro to find out about this and other mondo cool events throughout the year.  Then, check AvenuesBistro.com to view our menus and sign up for Ave-news email newsletter.

Leave the squares at home and we’ll catch you on the flip-side!

Check out our boss Fro-Down menu:

First Course

‘Schmears’
(Served with Grilled Ciabatta and Flatbread)
-Whipped Feta, Goat Cheese and Cucumber
-Mortadella with Pistachio, Balsamic Drizzle
-White Bean Hummus

It’s a make your own bruchetta situation here – Diced tomatoes accompany too.

Second Course

Seared Scallops
Pea Shots, Cherry Tomato, Beet Jam, Pistachio Gremolata, Lemon Butter

A refreshingly different preparation of a soon to be classic!

Third Course

Roasted Pork Belly
Asian Pear, Sweet Potato, Maple Balsamic Reduction

The wine possibilities here are endless!

Fourth Course

‘Parmentier’
French Style Shepherds Pie – Braised Pork, Shallots, Fresh Herbs, Demi Glace, Potato Puree and Gruyere Cheese.

Should the winter cold come on this night, this is certain to warm everybody up.

Fifth Course

Coconut Ganache Cake
It’s the latest homemade flavor of cake. Don’t let the simplicity fool you!

• (5) Course Dinner — $69pp
• (4) Course Dinner — $59pp

Reservations Highly Recommended:

Brookside 816-333-5700
Leawood 913-381-5678

Avenues Bistro New Year’s Eve Menu

First Course: Amuse (With Five-Course Dinner Only)

Avenues Crab Cake
Or
Prime KC Strip, Melon, Soy Reduction

Second Course: Soup or Salad

Butternut Squash Salad, Serrano Ham & Manchego Cheese, Mixed Greens, Balsamic Reduction Vinaigrette
Or
Maine Lobster Bisque

Third Course: Appetizer

Coquilles St. Jacques Pan Seared Scallop, Brandy, Demi-Glace Sauce
Or
Pumpkin Ravioli, Brown Butter Sauce Pecorino Romano, Fresh Sage

Fourth Course

Main Surf & Turf, Lobster Tail and Filet
Or
Halibut Imperial
Or
Berkshire Pork Chop, Port Wine Reduction

Fifth Course: Dessert

White Chocolate Bread Pudding
Or
Flourless Chocolate Gateau
Or
Berries and Bubbles

At a crowded St. Louis Selkirk’s auction in the mid 1980’s, a massive wall of numbered paintings was bringing in the bucks. A Chinese man with a Dynasty of money was on a buying binge. One after another went his direction. But suddenly, when “The Bird,” circa 1960, by Edward Eugene Boccia, had its turn to be smashed by the auction gavel, the Chinese man put his paddle down. My Mother, Gretchen Ackerman O’Neal, a former art student of the now 90 year old painter and poet, won that piece and gave that abstract flapper to my father as a gift. After the auction, Gretchen asked the Chinese man, “Why didn’t you bid on that painting?” He revealed, “Because you had your eyes on it the entire afternoon, and it’s likely the only reason you came… I wanted you to have it.”

As a Wine Director, it would be many beer-pong college evenings and a few years further before my interest in wine would begin to sniff itself into development. A fortunate upbringing also exposed me to some incredible art to which an appreciation is finally ‘wine-bug’ biting at 38 years of age. Last year, I searched out Edward Boccia’s work hoping a misspelled ‘Bokkia’ on Ebay might get me one on the cheap. Instead, a news article noting that a half century retrospective show would soon be taking place in St. Louis came into view. Way cool!

My bequeathed 1991 Mercury “No-Paz” got me to the show. Armed with a checkbook full of copper, the plan was still to purchase. The work was incredible, disturbing yet prolific, and fetching enough gold coin to force me to pass, or sign a rubber bouncer. Leaving with only images in my head and the pleasure of shaking Mr. Boccia’s purpley, yet steady hand, a stop in Columbia Missouri to share the experience with my parents was in order. Deep into dinner, Dad said, “There’s a Boccia in the basement, you are welcome to it for five hundred bucks in wine,” he said while smiling. Bartering still rules! A quick peer into our shared cellar made for an easy transaction; just slide a few bottles of the good juice on over a rack or two, and the Boccia Bird was now cleared for a wall-mounted takeoff.

In reducing the subject of art, Mom always told me that a painting must have balance. Ironic, in that balance is the prevailing attribute all quality wine must possess too. One way to check for artistic balance is achieved by rotating the piece to see if it still makes sense. Over dinner last year, my honkytonk neighbor was insistent on flopping this bird around to check it out. And watch out! (scroll up and down for optimum effect) This dark painting of feathered-fishy-fury shall be perched in the Avenues dining room only this evening as an image-symbol to the wine-fight.

Mr. Boccia is not only an artist of serious merit as his works are in the Nelson among others, but also apoet of award winning acclaim. Although my personal experience lies with his brushstrokes, his prose is something of a recent discovery for me. Just a couple of weeks ago, I noticed he recently won a poetry contest in St. Louis. They posted the poem and thus, here it is for your enjoyment. Those interested in seeing his art and reading more of his work can check the web connects listed after the poem:

“COUNTING THE STARS “
By Edward Boccia

these people do not feel that they
have to speak the truth.
~Dietrich Bonhoeffer

The great masquerade of peace
has wrought havoc with all
our warring preconceptions.
The appearance of peace is nothing
but a dead olive branch glued
to a skull.
Only rats build their lives
eating human flesh, only rats
confirm the deception of appearances.
This whole prison is deceptive;
it’s insane too.
Some of the prisoners are insane.
Torture drives them to it.
Now they walk in circles,
they shout, they bang their heads.
Some think they are saints.
They look forward to torture,
they believe it builds a special castle
in the soul. They hope to climb
the highest tower and gaze at the stars.
Some day they know they will fly from
the tower and travel millions of light years
across a black velvet sky.
One man told me, when he’s out there,
he will count each blinking star,
and blink back.

Edward Boccia’s Site

Brewington Interiors

Mccaughen and Burr

The energy surrounding the upcoming Halloween Iron Sommelier is wicked.  The ‘all Italian’ inspired fare will push both Sommeliers (aka. Wine Reapers) to ‘choose wisely’ in putting forth the winning wines.Click here to see the poster, up close and personal. You are in the right place to get an exclusive sneak peek of the menu:

ROUND 1

Scallop Salad,
Porcini Mushrooms,
Greens

ROUND 2

Branzino, Artichoke,
Tomato and Fresh Basil

ROUND 3

Brown Butter,
Squash & Sage Ravioli
Pecorino

ROUND 4

Pork Confit, Caponata,
Crispy Eggplant

ROUND 5

Corn Polenta French Toast,
Berries, Mascarpone

Servers will be working the floor in costumes!  Those already signed up are pondering outfits that will win one of the three bottles of wine up for grabs.

Avenues server, calligrapher and artist Ren Burton has big plans to help transform the dining room into a dining-dungeon. Cobwebs, twinkling lights, black linens, blood-red napkins and more! The beautiful sunset paintings that hang in Avenues in Brookside will be temporarily switched to some darker works by famed Saint Louis artist and poet Edward Eugene Boccia.  Although the wine director won’t be quitting his wine-gig in lieu of becoming an art critic, curator, or docent anytime soon; an appreciative desire to expose and share some of Edward’s work on this particular evening will see him transporting three pieces from his apartment to help frame the dining room.  The second upcoming blog post will highlight a youthful local artist sure to have long and prosperous career in front of her.  Tune in next week.

You should totally BOO there! These seats will sell out at a terrifyingly fast rate so click here to make reservations!

Every year, Kansas City Magazine honors the city’s most praise-worthy people, places and things with their “City’s Best” list. This list is based on online votes from the public and shows what the locals are loving right now.  The KC Magazine City’s Best list was released in this September’s issue. With 240, 896 votes cast, this list truly reflects what Kansas Citians love.

The list truly does cover a wide array of categories, diving deep into the best of the best in the city. The topics that the public voted on varied from Best Philanthropic Organization (Harvester’s) to Best Neighborhood (The West Bottoms) to Best Meteroligist (Gary Lezak) to Best Wine Merchant (Cellar Rat) to Best Hotel (Intercontinental on the Plaza) to Best Bar (The Well) , and finally…to the category we love most: Best KC Dining.

Avenues Bistro was honored to be among the top contenders for “Best Overall Restaurant” in KC. The restaurants in this pool were the amidst the top echelon of the city’s best: Cafe Trio, Avenues Bistro, The Capital Grill, Bluestem. The voters named Capital Grille as the winner. Avenues Bistro was pleased to nominated, once again, and be among these great establishments in this event. We are also pleased to say that our own Sommeliers: Matt Lees and Tim O’Neal were also nominated as “Best Sommeliers in the City!” This was O’Neal’s third year being nominated and Lees’s first.

Check out the full issue.

Matt Lees

To add another layer to the event, each table was waited on by their own Avenues Sommelier. The Sommeliers had pre-tasted the courses, and thus, were able to give their recommendations for each course. With great pride, O’Neal said that this personal Sommelier set up has been, “5 years in the making.”

The guests of the evening were enthusiastic and passionate about the event as well:

“I didn’t know Monday night could be this right!” said one of the patrons, Tim Hayes.

“I’m delighted,” said Gary Roberts, another member of Hayes’s table. “Incredible champagne, wine and dessert.”

All in all, the evening was a whirlwind of gourmet courses and competition.  O’Neal said that this was, “One of the best menus I have ever seen this kitchen put out.”

Below, we have the Chef Challenge breakdown by course:

ROUND ONE: Sushi 3-Way VS Heirloom Tomatoes

WINNER: Sushi 3-Way, Joe Birch

Sushi 3 Way: King Crab Crispy Rice, Ahi Tuna Poke-Avocado, Duck Egg Cured Salmon, Green Tomato Caviar

ROUND TWO: Grilled Strip Loin VS Duck a l’Orange

WINNER: Grilled Strip Loin, Joe Birch

Grilled Strip Loin: Tomato Sage Crust, Smoked Potato Mousseline, Foi Gras Suffed Mushrooms

ROUND THREE: Swiss Chocolate Torte VS Chocolate Genoise

WINNER: Chocolate Genoise, Avenues Chef Team

Chocolate Genoise: Frangelico Bavarian and Huckleberry Cream

Joe Birch won 2 of the 3 courses, making Joe Birch the winner of the first ever Chef Challenge! However the plot of the evening thickened even more with a special announcement about next month’s Chef Challenge. Apparently, after some talk in the kitchen, Louis from Avenues Bistro Leawood will be competing against Joe Birch on Birch’s home turf: French cuisine in…

September 12th Chef Challenge:

THE FRENCH FEUD

Avenues Bistro Owner Joe Birch VS Devin Wilson of Avenues Leawood

Want to get YOUR seats for this exclusive event? Join the Ave-news email list to get the inside scoop on how to get reservations to this premiere evening!

Duck A L'Orange: A Round 2 Contender

On Monday, August 15th Avenues Bistro will showcase its first ever Chef Challenge dinner. In this new monthly dinner series, two chefs will prepare their best three course meal. Guests will taste each course and vote on their favorite, enjoying a gourmet six-course meal. For the first Chef Challenge, Avenues Bistro Owner Joe Birch will take on his premiere Avenues team of Chefs. We cannot reveal which chef will be preparing which dish, however, we can share with you a sneak peek of Monday’s menu. See if you can guess who is preparing which course, and check back next week to see the results!

ROUND ONE:

• 1A: Sushi 3 Way

King Crab Crispy Rice
Ahi Tuna Poke-Avocado
Duck Egg Cured Salmon
White Tomato Caviar

• 1B: Heirloom Tomatoes

Roquefort and Arugala Vinaigrette

ROUND TWO:

• 2A: Grilled Strip Loin

Tomato Sage Crust
Smoked Potato Mousseline
Foi Gras Suffed Mushrooms

• 2B: Duck A L’Orange

Beet Gnocchi
Organic Squash Salad

ROUND THREE:

• 3A: Swiss Chocolate Torte

Frangipane Cake
Mousse Trio
Chocolate Ganache

• 3B: Chocolate Genoise

Frangelico Bavarian
Huckleberry Cream

WOW, what a lineup! But we’re sure you’re asking, “What about the wine?” Since Avenues Bistro has a staff with several Certified Sommeliers from the Court of Master Sommeliers, the Bistro is putting their Somms to work at the Chef Challenge. At the August 15th event, each table will have their own Sommelier waiting on them. To make the evening more stellar, all of Avenues Bistro’s premium wines will be available in half-glass format and bottles are 20% off! This approach will expand the wine experience by encouraging a pairing as planned by the Sommelier who will have experienced the cuisine right before it comes to you.

If you haven’t realized yet, this is an evening you are not going to want to miss. The August 15th Chef Challenge is sold out. However, do not fret, by signing up for Avenues Bistro’s email newsletter, you will get the firsthand scoop and how to secure your seat for next month’s Chef Challenge. Plus, we’ll send you a coupon for a free dessert with your next meal. It’s easy to sign up. You can sign up by visiting our Facebook page and using the email sign up tab to the right, or you can find our email sign up on our website.

CHECK IN NEXT WEEK TO GET THE DISH ON THE WINNING COURSES!

TAKE A BUBBLE BATH:

Those sizzling eggs on sidewalks to prove the sun is still a star should consider refreshing themselves with sniffer-prickling bubbles.  Although authentic Champagne can melt credit cards, a tidal wave of budget friendly alternatives available today should inspire.  Consider Italian Prosecco, Spanish Cava, German Sekt, Crémant de Loire, and the various domestic values like the amazing Gruet producer in New Mexico of all places.  Now, don’t go letting your creative juices evaporate in the heat by taking on the part of a modern day Mixologist;  Try a Classic Champagne Cocktail, Bellini (Avenues Bistro whips up a fantastic Bellinitini), Kir Royale, or a French 75. Oh my ga ga, now I’m getting thirsty!

DANCE WITH ZURRA:

Sangria is sweeping the nation with a flamenco fury!  So, focus your goggles on Google and pull from the endless concoctive ideas to fashion your own batch of fire extinguishing refreshment.  If it’s truly white hot, then check recipes for white Sangria.  Believe, it’s SPF 500 for the gullet!  For many, tweaking traditional Sangria recipes can satiate the masses in the mid-day sun and beyond.  Now, for those either lucky enough to live in the temperature of shade or party late under the rays of the moon, consider asking Zurra for the next dance.  Zurra, short for Zurracapote, is an almost unknown variant of Sangria.  Recipes vary greatly, but usually call for dried peaches, dried plums, cinnamon, and raisins.  Delish!

Check this out for some great Sangria recipes to help you unwind after a hot day!

Find these refreshing drinks for a refreshing price during Avenues Bistro’s Happy Hours! 4 to 6 pm Monday through Friday and 8:30 to 10 pm on Saturday!