Chef Joe West and his Stock Hill culinary team are proud to introduce our latest seasonal menu update with new items to always keep our menu crisp and full of energy. Being part of a local Kansas City restaurant group, we keep it our goal to honor locally and regionally sourced ingredients in our seasonal dishes, such as local farmer Crum’s heirloom tomatoes, featured in some of our specials as well as two new dishes: the Local Heirloom Tomatoes appetizer and the gorgeously colorful Ratatouille featuring fresh zucchini, eggplant, yellow squash, red onions, and bell peppers.
Among other appetizer changes, we’ve added the all new sure-to-impress Asian-influenced Smoked Short Ribs appetizer with lemongrass bbq sauce, yuzu kosho, chimichurri, moo shu pancakes, lettuce wraps, and pickled onions.
We’ve also introduced some new summery yet hearty plates such as the Lamb Two Ways (which includes a rack of lamb & a smoked leg of lamb), pan-seared Diver Scallops (with green tomato croutons, tomatillo nage, and thick calamarata ring pasta), and the Campo Lindo Farms Chicken Roulade.
Last but certainly not least, we are serving up some brand new cuts of our hand-selected steaks and chops from regional purveyors located in Grand Island, Nebraska. All of our steaks are now aged 30 days.