In the kitchen, Chef Bradley has been hard at work updating the menu. The new dinner menu, which presents a wide variety of newly created offerings, will be available starting July 11. Included are selections for all tastes, including Whole European sea bass, seasoned with ras al hanout gastrique (a special blend of spices influenced by Moroccan cuisine), and accompanied by fingerling potatoes, Swiss chard and mustard jus. For the poultry lover there is a Roasted Chicken Breast with smoked blue cheese, Spanish chorizo, Gram & Dun’s famous grits, and barley malt butter. Also available is the mouthwatering Sweet Tea Pork Shoulder with “popcorn” fried corn, lemon watercress and natural glaze. There are a number of other delightful additions to the dinner menu as well.
A new lunch menu will be available starting July 12. Among these are a Corned Pork Sandwich with Thousand Island, pickled kohlrabi, and Gruyere on rye. Both the lunch and dinner menus will offer a new selection of appetizers. New appetizers include Croque Madame in the style of fondue; Shrimp with hot pepper brown sauce, pickled vegetables, and country bread; and Broccoli with white anchovy, caper, red chili, garlic and niçoise.
At the Bar the news from Gram & Dun is equally exciting. Bar Manager Scott Tipton has received the honor of being accepted as a first year apprentice at the tenth annual Tales of the Cocktail. The event, held in New Orleans, is the “world’s biggest and best beverage event,” and being a part of the apprentice team is an honor allowed to only 50 applicants from around the world, chosen from a variety of backgrounds. The team helps set up the event by preparing batch cocktails for the many seminars and events of the convention and is rewarded with experience, and a pass to attend any of the events taking place during the free time allowed to them. Events include seminars on mixology, competitions, tastings and a variety of other offerings. The opportunity is a great honor and will be another feather in Mr. Tipton’s cap as he continues to impress as Bar Manager of Gram & Dun.
Gram & Dun, a casual sophisticated gastropub & lounge, continues to strive for excellence. Come check out Chef Bradley’s new menu, and congratulate Mr. Tipton on his upcoming trip to New Orleans.
Gram & Dun, Kansas City’s original gastropub offering a casual-meets-refined atmosphere, can be found at 600 Ward Parkway in the Country Club Plaza, Kansas City, Missouri. We’re open Monday 11am-12am, Tuesday-Friday 11am-1:30am, Saturday 9:30am-1:30am and Sunday 9:30am-12am. Happy hour is Monday-Friday 3-6pm. Dress is smart casual. For more information, call 816-389-2900, visit us online at gramanddun.com or email email@example.com. Also, follow us at twitter.com/gramanddun or /gramanddunchef and at facebook.com/gramanddun.
Tara Van Loenen