Swizzle Martini & Wine Bistro

Name: Swizzle Martini & Wine Bistro
Address: 7100 Wornall Rd., 64114, MO, 64114
Telephone: 816-361-3333

7100 Wornall Rd., Kansas City, MO 64114, US

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code:
Wheelchair Accessible:
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starters

Prince Edward Island Mussels

steamed in white wine and Dijon mustard, with fresh herbs and a touch of cream

Scallop and potato ravioli

over sautéed oyster mushrooms, covered in a white wine cream sauce and finished with Italian white truffle oil

Tuna tartare with minced shallots

soy and sesame, wrapped in cucumber ribbons, and garnished with chive oil & radish confetti

Wild mushroom and goat cheese strudel

paired with marsala cream sauce & drizzled with a balsamic reduction

Pan seared veal sweetbreads

over a butternut squash and Yukon gold potato hash, drizzled with veal demi

Smoked tomato and basil bruschetta

with fresh mozzarella, balsamic reduction, and tomato & chive oil

Chef’s cheese platter

paired with shaved proscuitto and dried fruits

Daily pizza

Marinated Olive Plate

Soup of the day

salads

Crumbled goat cheese salad

served over mixed greens with spiced walnuts, shallots, and dried cranberries, and tossed in a balsamic vinaigrette

Traditional Caesar salad

in basket of toasted parmesan topped with Italian white anchovies

Baby spinach salad

with sliced shallots and hard boiled egg, tossed in a warm bacon vinaigrette

entrees

Pan seared sea scallops

over a ragout of fingerling potatoes, wild mushrooms, and asparagus batons, finished with a balsamic reduction, and Italian white truffle oil

12oz triple peppercorn encrusted Kansas City Strip

served with a Roquefort potato gratin, baby carrots, and finished with a veal demi glace

Pan roasted breast of chicken

served over horseradish mashed potatoes and roast asparagus, finished with a wild mushroom sauce

Berkshire pork shank

braised in a rich stock of carrots, onion, celery, and wine. Served with a saffron risotto and gremolata

Pan seared wild striped Bass

over a ragout of roasted spaghetti squash, diced tomato, asparagus, wild mushrooms, and finished with buerre blanc

Roasted Rack of New Zealand Lamb

encrusted with breadcrumbs, Dijon mustard and parsley. Served over a whole grain mustard spaetzle with sautéed rapini

Bell pepper

stuffed with a pearled barley & eggplant caponata, garnished with balsamic syrup and walnut oil