1924 Main

Name: 1924 Main
Address: 1924 Main St., 64108, MO, 64108
Telephone: 816-472-1924

1924 Main St., Kansas City, MO 64108, US

• Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 5:00PM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

COLD APPETIZERS

AHI TUNA TARTAR

WITH FRIED GREEN TOMATOES, TABASCO-SCALLION VINAIGRETTE AND CHIVE-CRÈME FRAICHE

BEEF CARPACCIO

WITH SMOKED TROUT-ARUGULA SALAD, LEMON VINAIGRETTE AND HORSERADISH CRÈME FRAICHE

BUTTER LETTUCE SALAD

WITH GRILLED PEACHES, CANDIED WALNUTS AND GORGONZOLA DRESSING

SMOKED SALMON CROSTINI

WITH ARTICHOKE, TOMATOES AND SAUCE VERTE

HOT APPETIZERS

GOAT CHEESE-RICOTTA RAVIOLIS

WITH RATATOUILLE BASIL BROTH AND GRANA PADANO

BLACK MUSSELS

WITH ITALIAN SAUSAGE, SAFFRON BROTH, PARSLEY PESTO AND CROSTINI

SOUPA DE AIJO

WITH SPANISH MEATBALLS, CHIMICHURRI AND DICED EGG

BRAISED BEEF SHORT RIBS

WITH BLACK PEPPER POTATO PUREE AND PARSLEY-CRISPY ONION SALAD

SANDWICHES

BACON-CHEDDAR BLT BURGER

WITH GARLIC AIOLI AND HOUSE MADE PICKLES

CHILE-LIME CEVICHE TOSTADAS

WITH TRADITIONAL ACCOMPANIMENTS

PANINI OF THE DAY

DESSERTS

DESSERT OF THE DAY

TRIO OF HOMEMADE ICE CREAMS WITH COOKIES

CHRISTOPHER ELBOW CHOCOLATES

WITH PORT WINE PAIRINGS

DINNER MENU

FIRST COURSE

AHI TUNA TARTAR

WITH FRIED GREEN TOMATOES, TABASCO-SCALLION VINAIGRETTE AND CHIVE-CRÈME FRAICHE

BUTTER LETTUCE SALAD

WITH GRILLED PEACHES, CANDIED WALNUTS AND GORGONZOLA DRESSING

SMOKED SALMON SOURDOUGH CROSTINI

WITH ARTICHOKE-TOMATO TAPENADE AND SAUCE VERTE

SECOND COURSE

GOAT CHEESE-RICOTTA RAVIOLIS

WITH RATATOUILLE BASIL BROTH AND GRANA PADANO

BLACK MUSSELS

WITH ITALIAN SAUSAGE, SAFFRON BROTH, PARSLEY PESTO AND CROSTINI

BRAISED BEEF SHORT RIBS

WITH BLACK PEPPER POTATO PUREE AND PARSLEY-CRISPY ONION SALAD

THIRD COURSE

ALASKAN HALIBUT

WITH SWEET CORN, OYSTER MUSHROOMS AND CREAMY GINGER VINAIGRETTE

GRILLED SWORDFISH

WITH FRIED POLENTA, RED PEPPER-TOMATO AGRODOLCE AND BASIL AIOLI

DIVER SCALLOP

WITH CAULIFLOWER PUREE, ALMONDS, GRAPES AND BALSAMIC BROWN BUTTER

FOURTH COURSE

GRILLED RIBEYE

WITH SMOKED NEW POTATOES, VEAL REDUCTION, CHIMICHURRI, AND DICED EGG

ROASTED CHICKEN

WITH GARLIC POTATOES, ARUGULA-GOAT CHEESE PESTO AND PANCETTA-GRILLED LEEK PAN SAUCE

PORK CONFIT

WITH SOFT SEXY GRITS, PEARL ONION PORT REDUCTION AND CHERRY MUSTARDA

FIFTH COURSE

PEACH-BLUEBERRY BREAD PUDDING

WITH LAVENDER ICE CREAM AND GINGERSNAP COOKIE

TURTLE CHEESECAKE WITH CHOCOLATE-CARAMEL POPCORN

TRIO OF HOMEMADE ICE CREAMS

WITH COOKIES

CHRISTOPHER ELBOW CHOCOLATES

WITH PORT WINE PAIRINGS