The newest member of the Bread & Butter Concepts family, Stock Hill, provides an authentic new breed of Midwestern hospitality to the Country Club Plaza. Stock Hill combines the time-honored heritage of grace, expertise, and polished service with impeccable precision, craftsmanship, and imaginative interpretations of the best steakhouse selections.
The menu, crafted by Executive Chef Joe West and his culinary team, features appetizers such as Wood Fired Grilled Oysters, Chicken Lollipops and Seared Foie Gras.
Plates range from Diver Sea Scallops served pan roasted with slow-cooked vanilla bean parsnips, hackleback caviar, parsnip crisps and sauce Normandy, to Tagliatelle pasta nestled around a 63-degree farm egg, Parmesan snow, beurre monte, country ham lardons, and truffles.
Stock Hill features exceptional steaks from the Midwest — Missouri, Kansas, Nebraska, Iowa, and Illinois — presenting a genuinely local steakhouse experience to Kansas City. A variety of steaks includes Stock Hill’s dry-aged, bone-in, Prime KC Strip, in addition to Wagyu cuts from Rosewood Ranch in Texas, all while choosing the best cuts and flavor profiles.
Stock Hill’s pastries, designed and created by Executive Pastry Chef, Kelly Conwell, include items such as the ‘Banana,’ with black tea banana bread, smoked walnuts, burnt meringue and butterscotch semifreddo.