Cassis

Name: Cassis
Address: 4821 W. 117th St., 66211, KS, 66211
Telephone: 913-383-1000

4821 W. 117th St., Leawood, KS 66211, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •

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Details

Cuisine: French (Bistro), French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

cassis lunch menu

Soupes

Soupe Cappuccino

Chef Patrick’s whim of the day

Soupe a l’Oignon Ecrémée

Creamy onion soup topped with gruyère emmenthal cheese

Salades

Salade Moderne de Caesar

Romaine lettuce, parmesan crisp and olive oil marinated anchovy

Salade d’Epinards au Fromage de Chèvre

Spinach salad, warm bacon dressing, goat cheese, pecan and farmer egg

Appetizers

Rillette de Saumon et Roquette

Poached salmon, fresh herb, sour cream, arugula salad and baguette crisp

Plat de Charcuterie

Smoked salmon, liver pate, saucison, sliced ham and cornichon

Tartare de Thon au Gingembre

Raw tuna, quail egg yolk, pickled ginger, chili oil, baguette crisp

Tartare de Bœuf

Raw filet, country bread, dijon mustard, caper berries, farmer egg

Tomate Farcie au Boursin

Vine ripened tomato filled with boursin cheese, organic basil pesto, and hawaiian vanilla bean infused olive oil

Fondue Emmenthal et Saint Jacques

Swiss cheese fondue with riesling and roasted scallop

Crème Brûlée au Foie Gras

Canadian raised duck foie gras crème brûlée and apple compote

Les Escargots Bordelaise

Snails cooked with veal jus, garlic butter, mushroom and gnocchi

Moules au Pernod

Fresh mussels cooked in white wine, cream and pernod

Entrees

Vol au Vent au Confit de Canard

Duck confit in puff pastry topped with a poached egg and red wine sauce

Les Oeufs Cassis

Poached eggs, country ham, toasted brioche, cilantro hollandaise

Quiche d’Automne

Spinach and swiss cheese cheese quiche, mushroom fricassee and butternut squash purée

Saumon au Roquefort

Blue cheese encrusted salmon with pear chutney, celeriac mashed potato, asparagus and micro greens

Gnocchi aux Truffes et Légumes

Truffle potato gnocchi in olive oil broth, leek, asparagus and oyster mushrooms

Rôtis de Porc “Grand Mère Quillec”

Roasted pork tenderloin with fingerling potato, carrot, onion and dry plum bay leaf jus

Boudin de Lapin

Rabbit sausage with apple charlotte, cranberry bread pudding and sage jus

Crêpe de Poulet Fermier

Chive savoury crêpe filled with chicken meat cooked with apple, cranberry, brandy cream sauce and asparagus

Filet de Boeuf Gourmand

Roasted beef tenderloin topped with shallot/oyster mushroom ragout, garlic red wine sauce and celeriac mashed potato

cassis dinner menu

Soupes

Soupe Cappuccino

Chef Patrick’s whim of the day

Soupe a l’Oignon Ecrémée

Creamy onion soup topped with gruyère emmenthal cheese

Salades

Salade Moderne de Caesar

Romaine lettuce, parmesan crisp and olive oil marinated anchovy

Salade d’Epinards au Fromage de Chèvre

Spinach salad, warm bacon dressing, goat cheese, pecan and farmer egg

Appetizers

Rillette de Saumon et Roquette

`Poached salmon, fresh herb, sour cream, arugula salad and baguette crisp

Plat de Charcuterie

Smoked salmon, liver pate, saucison, sliced ham and cornichon

Tartare de Thon au Gingembre

Raw tuna, quail egg yolk, pickled ginger, chili oil, baguette crisp

Tartare de Bœuf

Raw filet, country bread, dijon mustard, caper berries, farmer egg

Tomate Farcie au Boursin

Vine ripened tomato filled with boursin cheese, organic basil pesto, and hawaiian vanilla bean infused olive oil

Fondue Emmenthal et Saint Jacques

Swiss cheese fondue with riesling and roasted scallop

Crème Brûlée au Foie Gras

Canadian raised duck foie gras crème brûlée and apple compote

Les Escargots Bordelaise

Snails cooked with veal jus, garlic butter, mushroom and gnocchi

Moules au Pernod

Fresh mussels cooked in white wine, cream and pernod

Entrees

L’Omble Chevalier

Whole grain mustard and maple syrup seared artic char, butternut squash puree, wilted spinach and potato paillette

Saumon au Roquefort

Blue cheese encrusted salmon with pear chutney, celeriac mashed potato, asparagus and micro greens

Le Thon Blanc au Cassis

White tuna with cassis crust, lemon thyme vinaigrette, mandarin couscous, organic mint and mushroom fricassee

Côtes Braisée de Bœuf

Ancho chili braised short ribs with celeriac mashed potato

Gnocchi aux Truffes et Légumes

Truffle potato gnocchi in olive oil broth, leek, asparagus and oyster mushrooms

Rôtis de Porc “Grand Mère Quillec”

Roasted pork tenderloin with fingerling potato, carrot, onion and dry plum bay leaf jus

Le Suprême de Poulet

Pan seared campo lindo chicken breast, orange thyme oil and green lentil

Roulade de Canard au Cassis Noir

Maple Leaf Farms duck roulade, rainbow chard, cassoulet of beans and black cassis sauce

Filet de Boeuf Gourmand

Roasted beef tenderloin topped with shallot/oyster mushroom ragout, garlic red wine sauce and celeriac mashed potato

Boudin de Lapin

Rabbit sausage with apple charlotte, cranberry bread pudding, sage jus

desserts

Crème Brûlée Six Ways

vanilla ● chocolate ● bailey’s irish cream ● cassis ● coconut ● caramel

Clafoutis de Poire

warm egg flan with bosc pear ● ground almond ● cinnamon ice cream

Gâteau au Chocolat

flourless warm molten chocolate cake ● chocolate marquise ● crème fraiche ice cream

Financier a l’Ananas

caramelized pineapple almond cake ● pina-colada cream sauce

Cassis Cloud

champagne mousse ● cassis compote ● cassis sauce ● chocolate macaron

Présentation des Fromages

assorted french cheeses with country bread ● cassis compote

Pots de Crème Vanille

vanilla bean pots de creme ● bailey’s irish cream froth

Tarte au Citron

lemon tart ● lemon confit ● crème fraiche ● limoncello