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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
Today's Hours: 11:00AM - 10:00PM
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Pierpont's Restaurant Products & Menus

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Three Course Tasting ~ $41 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 $18
Four Course Tasting ~ $47 Per Person
Choose one plate from each Act
Wine Pairing available ~ a supplement of $24
Act I
Crab Cake - black garlic, Dijon and herb salad

Steamed Mussels - lobster nage and garlic bread

Ahi Tuna Poke*(gf) - honeydew, tomato, chili oil, lime gel and ginger-cilantro marinade

Braised Rabbit loin - herb spaetzle and parmesan broth

Artisan Cheese - imported and domestic cheeses with Chef’s selected accompaniments served with focaccia bread
Act II
Butter Lettuce (gf) - Applewood bacon, marinated tomatoes and lemon-parmesan dressing

Green Caesar - romaine, shaved Parmigiano-Reggiano, sourdough croutons and green Caesar dressing

Pear & Almond - vanilla 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

Pea Consomme (gf) - roasted cashews, English peas, celery and fresh mint
Salmon*(gf) - French red rice, Brussels sprouts, pomelo and preserved lemon butter

Kansas City Strip*(gf) - 10oz. cut, roasted garlic whipped potatoes, asparagus and maitre d’butter

Shellfish Brodetto - diver scallop, shrimp, littleneck clams, white fish, tomato broth and garlic bread

Filet Mignon*(gf) - 5oz. cut, roasted garlic whipped potatoes, asparagus and Cognac demi-glace

Butter Poached Lobster(gf) - fennel puree, crispy fennel, blood orange and caviar
(a supplement of $20)

Braised Beef Short Ribs - plantain cake, pasilla borracha sauce, chayote squash pickle and queso cotija

Handmade Chitarra Pasta - pistachio-dill cream, seasonal squash, roasted tomatoes and Parmigiano-Reggiano

Chicken Ballotine (gf) - sweet pea mousse, rainbow carrots, whipped celery root and turnips
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