Madrega

The menu..... Supper Club - Kansas City Smokehouse Night A family style feast showcasing the best of Kansas City style BBQ and brews. Appetizers: Smoked Duck Thanksgiving Eggrolls with Sweet & Spicy Mustard and Jalapeno aioli: A new American take on a classic Chinese take out staple. In addition to a subtle smoke element, chestnuts and an array of fall items flesh out the unique flavor profile of this delectable just a bite more than bite size comfort food treat. ... Mushroom Chips with Truffle Aioli: An Osher signature item that belongs on any menu. Small, crispy, umami pops are where it’s at. Cutting no corners, Osher’s kitchen forgoes an over the top application of the popular manufactured truffle oils and produces their own black truffle oil from northwest U.S. black truffles, eliciting a nuanced facet and a pleasurable find for the seeking palate. Cali BBQ Pizza: A unique deep dish crust forms the perfect canvas with which to apply flavors and textures and lovely sights as well as taking this pizza from an everyday item and creating a signature dining experience. Congruent with the evening’s theme, Chef Remer and Osher present pulled chicken, confited with duck fat, and glazed with bourbon and bbq sauce, shaved pineapple, caramelito, jalapeno garlic custard, cashew parm, and whipped avocado. Beverage Pairing: Smoke & Sage Cocktail Soup Course: Corn Chowder with Smoked Beef Bits: A delicate chowder with hints of coconut, apricot, and other delectable treasures to be discerned. Main Courses: Cured Smoke & Fire Ribeye: Chef Alexander Remer’s signature treatment of the always standard, ribeye steak. First dry aged for two weeks, the ribeye loin is then cured overnight and seared off, forming an outstanding bark. A glaze is then fire roasted onto the surface before finishing and slicing to order. Smoked Veal Breast & Ribs: Dry rubbed and slow smoked veal breast and pull apart ribs. ‘Nuff said. BBQ Brisket: Another Sunday staple receiving new consideration. Drawing inspiration from Mary Randolph’s, The Virginia House-Wife, Chef Remer takes from early Colonial cuisine and reimagines brisket via Osher’s new American lens. Duck Sausage: A delectable pairing of ground duck and citrus with herbs and spices. This will not taste like chicken. Sides: Fennel Slaw, Caesar Salad, Grilled Elote, Chef’s Baked Beans, Cornbread, Collard Greens, Burnt Ends Hash Beverage Pairing: Kansas City’s Boulevard Brewing Beer Flights Dessert Course: Crispy Fried Dough with Turbinado and Ceylon Cinnamon, Spiced Ganache, Salted Maple Ice Cream, Pear & Fig relish, Fried Mint Leaf.

Hey Fans check out the latest Super club event with Syrian and Middle Eastern dishesHey Fans check out the latest Super club event with Syrian and Middle Eastern dishes

You'll want to get your steak knife sharpened for this tasty event!!!!

Have you reserved your table at Kut35? Don't miss out. NOVEMBER 27 is right around the corner. Reserve today via the FB store on our page or at www.madregaevents.com/kut35