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Oil on Linen

OilonLinen1 OilonLinen2
Neighborhood: Country Club Plaza

4420 Warwick Blvd
Kansas City, MO 64111
United States

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(816) 457-6172
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Lunch Menu $40

Course 1

Course Items
Soup Of The Day
House Salad
greens | tomato | cucumber | feta | pangrattato | herbed vinaigrette
Smokey Eggplant Dip
pistachios| roasted garlic | smoked peppers | olio verde | grilled ciabatta

Course 2

Course Items
Three Sisters Rice Bowl
butternut squash | eye of the goat beans | hominy | roasted corn | wild rice | carrot | sunflower shoots | elderberry jam | seeded crunch | 2 eggs
Grilled Chicken
sweet potato fritter | peanuts | edamame | mustard greens | coriander chutney | aioli
Ruby Red Trout
creamed local hominy | maitake & shiitake mushrooms | crispy potatoes | chives

Course 3

Course Items
Meyer Lemon Pot De Creme
lemon cream | fennel shortbread
Affogato
vanilla ice cream | sea salt chocolate chip cookie | broadway signature espresso
Dinner Menu $65

Course 1

Course Items
optional wine pairing for each course +$35

Banaha
masa & bean tamales | wild nettle salsa verde

rioja rose, muga | 2023

Course 2

Course Items
Marinated Mushrooms
sumac sunflower seed & shoots | smoked persimmon

alsace blend, keuntz-bas | 2023
Fried Shrimp & Greens
cornmeal tempura-pickled shrimp | purple mustard greens | chicories| persimmon | mint | toasted pepita

bordeaux blanc, lamothe | 2024

Course 3

Course Items
Venison Chop
herb & pecan-encrusted | cornmeal polenta | delicata squash | blackberry jus

pinot noir, au bon climat | 2024
Grilled Whole Trout
parsley | chive | dill | pine nuts | pickled green tomatoes | sweet potato

bianco, luigi baudana | 2023
Roasted Acorn Squash
black bean sauce | hominy | carolina gold rice | parsley

red blend, bring it | 2022

Course 4

Course Items
Meyer Lemon Pot De Creme
lemon cream| fennel shortbread
Chocolate Passion Fruit Tart
milk chocolate | passion fruit | sablé crust | toasted meringue
Ice Cream Sandwich
paw paw ice cream | ginger molasses cookie | salted caramel | pine nut brittle
Hours:

Lunch: January 9–18, 10 a.m.–3 p.m. (Closed Monday & Tuesday)
Dinner: January 9, 10, 15, 16, 17, 5–8 p.m. (Thursday, Friday, & Saturday nights)

Menus celebrate Chef Ted Habiger’s artful approach to the aesthetics, influences, and origins of a dish. Like the museum’s exhibition calendar, the menu will change, and visitors will often find connections between the two, like the Lucía Vidales quesadilla, which Habiger developed with the Monterrey, Mexico-based 2025 Atrium Project artist while she was working on her site specific installation that opened with a ticketed dinner by Habiger in September.

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