Entrées

Grilled Pacific swordfish | 24
roasted tomato-fennel stew • peperonata

Pan-seared Diver sea scallops | 26
chorizo-golden raisin vinaigrette • poblano-sweet potato puree

Grilled Vintage Premium rib eye | 31
root vegetable hash • Point Reyes blue cheese butter

Pork and cabbage stew | 21
Berkshire pork • cabbage • carrots • mashed potatoes • apple-fennel mustard

Pan-roasted Amish chicken | 24
buttermilk mashed potatoes • maple-bourbon reduction

Moroccan-spiced lamb Bolognese | 22
farro pappardelle • feta • mint

Winter squash caponata | 18
sautéed greens • couscus

*Consuming raw or undercooked meats, seafood, or eggs may increase your risk of food-borne illness.

Our food is fresh and seasonal. All menu items are prepared to order.
Depending on availability, we may run out of some items, or substitutions may occur.
We apologize for any inconvenience.

Executive Chef Jennifer Maloney

Sous Chef Janet Ross
General Manager Keith Goldman
Café Managers Tina Block and Kristi Burns

Café Sebastienne at the Kemper Museum of Contemporary Art
4420 Warwick Boulevard (one block east of 45th and Main), Kansas City, MO 64111

Call 816-561-7740 for reservations

Lunch: 11:00 a.m.–2:30 p.m., Tuesday–Saturday
Dinner: 5:30–9:00 p.m., Friday

Brunch: 11:00 a.m.–2:30 p.m., Sunday

photo: Dan Wayne