Spring | 2013

Soup du jour | cup 5 bowl 8

Café Sebastienne special | 12.75
Chef’s half sandwich • salad du jour • soup du jour

Arugula salad | 11
poached egg* • portobello mushrooms • Burgers’ bacon •
warm Dijon vinaigrette

Laughing Bird shrimp Louis salad | 14
Bibb lettuce • avocado • eggs • cucumbers • olives • Louis dressing

Grilled chicken spinach salad | 15
roasted grape tomatoes • roasted beets • Point Reyes blue cheese vinaigrette

Flat bread pizza | 13.5
sautéed leeks • asparagus • fingerling potatoes • chive oil •
Taleggio • petite green salad • sherry vinaigrette

Café Reuben | 14.5
American Kobe corned beef • braised sweet red cabbage •
Gruyère cheese • Thousand Island dressing • German potato salad

Fish tacos | 14.5
roasted fish • Rancho Gordo Vallarta beans • avocado sauce • pico de gallo

Grilled ruby trout | 16
sautéed fingerling potatoes • spinach • leeks • salsa verde

Fried catfish | 13.5
braised mustard greens • Creole rice • rémoulade

Pan-roasted Amish chicken | 14
potato purée • roasted spring vegetables • red wine reduction

Garganelli pasta | 13.5
asparagus • peas • escarole • La Querçia pancetta • roasted garlic • pecorino

Fish du jour | market price*

*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–Saturday

Brunch: 11:00 a.m.–2:30 p.m., Sunday