JJ's Restaurant

Large gulf shrimp stuffed with horseradish, wrapped in bacon and deep-fried. Served with a Dijon mustard and white wine sauce, garnished with roasted red bell pepper puree

Thinly sliced Ahi Tuna, seared rare and served with JJ's teriyaki, house pickled ginger, wasabi, fennel and apple salad in a citrus vinaigrette.

Prince Edward Island mussels, steamed in white wine cream with leeks, shallots, curry and fresh thyme

Fresh Maine lobster meat, gulf shrimp, goat cheese and leeks, baked in phyllo purses served with a basil buerre blanc sauce

Selection of 3 hand crafted cheeses from around the world. Served with walnuts, local honey, dried fruits, lavash crackers and house made crostini

House made meatballs with garlic and oregano marinara, topped with shaved Pecorino Romano

The recipe for our thin crust came to us from a good friend in Chicago. It is so good, our pizza has gained the reputation of being one of the best in Kansas City. Toppings change daily - Ask your server for today's creation

A wedge of double cream French Brie, wrapped in phyllo dough, baked to a crispy shell, accompanied with locally harvested honey. Topped with sliced almonds and served with oven roasted garlic and house baked sourdough bread.

1/2 Loaf

Whole Loaf

Roasted d'anjou pears, English stilton cheese, toasted walnuts, served atop baby greens and Dijon vinaigrette

Baby heirloom and candy striped beets on a bed of mixed greens with Granny Smith apples, Missouri black walnuts, honey goat cheese and citrus vinaigrette

Slow roasted cauliflower, d'anjou pear, micro green mix of mizuna, red cabbage pak choi, mustard greens and rum infused golden raisins, roasted pistachio, with a whole grain mustard vinaigrette.

Locally grown organic arugula greens dressed with white balsamic vinegar, extra virgin olive oil and shaved Parmesano Reggiano

Norwegian smoked salmon on a bed of arugula tossed with dried cranberries, sliced almonds, petit basque and a lemon poppyseed vinaigrette

Romaine lettuce, spicy croûtons, grated Parmesan cheese, tossed with garlic and lemon dressing. Topped with fresh marinated Italian anchovies

Romaine, mesclun, red pepper, jicama and toasted pumpkin seeds in a white balsamic, bleu cheese and fresh herb vinaigrette

Sweet caramelized onions and a hint of Missouri apple in a brandy beef broth with croûtons, Gruyère, and Granna Padano

A rich stock of fresh tomatoes and cream topped with a drizzle of house-made basil oil

A taste of the season. Ask your server for today's selection

Salmon filet grilled and served atop blistered balsamic brussel sprouts, finished with a teriyaki glaze in the salamander

Almond crusted rainbow trout filet, pan seared, served over hariot vert topped with local oyster mushrooms in a beurre blanc sauce.

House-made fettucine served with asparagus, brussel sprouts, roasted butternut squash, spinach, pecans and chile de arbol brown butter sauce

Single lamb chop from the rack marinated in extra virgin olive oil, grilled, served with spaghetti squash and raspberry marmalade.

Oven roasted pork cheek, seasoned with five spice, served over white bean cassoulet with lardon and mire poix

Always changing, your server will announce today's selection

8oz.tenderloin, porcini rubbed, charbroiled, with veal demi-glace

12oz. tenderloin, porcini rubbed, charbroiled, with veal demi-glace

12oz. Kansas City strip, with a five peppercorn herb olive oil rub

Tenderloin sliced into medallions, grilled and served in a mushroom black peppercorn sauce.

Strauss Family Farms rack of lamb, in a celery root dijon mustard cream and lamb demi-glace

Cold smoked, finished on the grill and topped with a mustard fruit chutney

16oz. ribeye seared in a cast iron skillet with clarified butter, rosemary, thyme, whole garlice and a 5 peppercorn blend, then finished in the oven.

Texas wild boar braised in burgundy wine with pancetta and mire poix, tossed with fettuccine and shaved Pecorino Romano

Your choice of rigatoni noodles with housemade meatballs, roasted mushrooms, in JJ's fresh marinara OR rigationi noodles with housemade ragu alla bolognese.

This house specialty starts with a boneless breast of chicken sautéed with sliced mushrooms, tomatoes, red bell peppers, garlic, in a dry Marsala wine sauce. Served over butter & cream infused mashed potatoes

Norwegian salmon grilled, served atop sautéed spinach with Israeli Cous Cous, crispy shallots and Dijon cream

Ahi tuna filet marinated in olive oil, sesame oil, garlic, and green onions. Grilled rare, served with JJ's original teriyaki, sautéed julienne snow peas and shiitake mushrooms

Grilled cold-water lobster tail served with drawn butter and asparagus

Ask to see the dessert tray. The selections will vary with the season