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Pierpont's Restaurant

Dubbed "the culinary jewel" of Kansas City's historically renovated Union Station.

Pierpont's at Union Station
30 West Pershing Road
Kansas City, MO 64108
Fax: 816.221.9779
816.221.5111
Today's Hours: 11:00AM - 10:00PM
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Pierpont's Restaurant Products & Menus

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Specialties

Three Course Tasting ~ $42 Per Person
Select two plates from Act I, Act II or Act IV and one plate from Act III
Wine Pairing Available ~ a supplement of $21
Four Course Tasting ~ $48 Per Person
Choose one plate from each Act
Wine Pairing available ~ a supplement of $28
Act I
SEARED CRAB CAKE - black garlic coulis and dijonnaise

DASHI STEAMED MUSSELS - applewood bacon, scallion and garlic bread

BRAISED RABBIT - herbed spaetzle and parmesan broth

ARTISAN CHEESE - imported and domestic cheeses with chef’s selected accompaniments served with focaccia bread

MAHI MAHI CEVICHE*(gf) - watermelon-lime broth, radish, pepitas, roasted jalapeños, fresh and pickled watermelon
Act II
BUTTER LETTUCE (gf) - applewood bacon, marinated tomatoes and lemon-parmesan dressing

CAESAR - romaine, shaved Parmigiano-Reggiano, sourdough croutons and caesar dressing

PEAR & ALMOND - poached pear, shaved fennel, Penta Creme Blue Cheese, brown butter almonds, mixed greens and orange-honey vinaigrette

BLUE CRAB & SWEET CORN BISQUE - crab-corn salsa

WATERMELON GAZPACHO (gf) - watermelon, English cucumber, Aleppo pepper, parmesan frico, basil and cilantro
Act III
SALMON* (gf) - French red rice, Brussels sprouts, pomelo and preserved lemon butter

KANSAS CITY STRIP* (gf) - 10 ounce cut, roasted garlic whipped potatoes, asparagus and maitre d’butter

SEAFOOD BRODETTO - diver scallop, red shrimp, octopus, halibut, celery, Castelvetrano olives,
crispy pancetta, red pepper-tomato broth and garlic bread

FILET MIGNON* (gf) - 5 ounce cut, roasted garlic whipped potatoes, asparagus and Cognac demi-glace

BRAISED BEEF SHORT RIBS - plantain cake, pasilla borracha sauce, chayote squash pickle and queso cotija

VEGETABLE CHITARRA PASTA - yellow squash and zucchini, roasted tomatoes, pistachio-dill pesto and Parmigiano-Reggiano

CHICKEN BALLOTINE (gf) - sweet pea mousse, rainbow carrots, whipped celery root and turnips

DUCK CONFIT - golden beets, green lentils, poached cherries, smoked onion preserve and date sauce
Act IV
CHOCOLATE HAZELNUT CAKE* - devils food cake, hazelnut ganache, chocolate hazelnut mousse,
feuilletine crunch, chocolate sauce and whipped mascarpone

HONEY CREME BRULEE* (gf) - macerated mint strawberries

ORANGE GANACHE TART* - pate sucree crust, orange dark chocolate ganache, orange gel, candied orange slices and candied cocoa nib powder

LEMONGRASS BREAD PUDDING* - white chocolate ganache and blueberry basil compote

BLACKBERRY PASSION-FRUIT TARTLET - blackberry jam, passion-fruit chiffon, passion-fruit curd, milk crumb, lime candied almonds, candied lime zest, chocolate sable crust

CARROT CAKE - mascarpone icing, carrot caramel, candied pecans and toasted coconut