Thanksgiving is quickly approaching. Don’t want to cook at home? Chaz on the Plaza has you covered with a Thanksgiving Day Buffet from noon – 6:00 pm on the 27th.
325 Ward Parkway, Kansas City, MO 64112• 816-802-2152
Named to the 2015 Travel+Leisure T+L 500 World’s Best Hotels list, The Raphael Hotel is home to Kansas City’s only Forbes Recommended destination restaurant. From décor to cuisine to music, Chaz on the Plaza stands out as uniquely Kansas City. The intimate room blends classic beauty with energetic vibe. Menus reflect the soul of a culinary team led by Chef Charles d’Ablaing. The food is modern American, incorporating regional bounty with southern and ethnic influences. Chaz Lounge, framed by an original mural, is a cozy atmosphere to enjoy well-crafted cocktails and Wine Spectator Award-winning wines. Chaz showcases local artists performing jazz and other musical genres nightly and at Weekend Jazz Brunch. Happy hour drink specials and half-price appetizers are offered Monday through Friday afternoons from 4 – 6 p.m.
Breakfast Mon.-Fri. 6:30-10 a.m.
Sat. Brunch 7 a.m. – 2p.m.
Sun. Brunch 7 a.m.-2 p.m.
Lunch Mon.-Fri. 11 a.m. – 3 p.m
Dinner Mon.- Thurs. 5-10 p.m.; Fri.-Sat. 5-11 p.m.; Sun. 5-9 p.m.
Seared Diver-Caught Scallops
with gnocchi, grilled artichoke hearts, limonata sauce
- 1 lb. U/10 scallops, season and sear in a
- very hot pan with vegetable oil (please do not use olive oil)
- 1 artichoke heart, cooked, cleaned,
- cut into quarters and grilled
- Limonata sauce
- 2 Tbs. shallots, chopped
- 1/2 c. white wine
- 1 tsp. garlic, crushed
- Juice and zest from 1 lemon
- 1 c. heavy cream
- Pinch of white pepper
- Salt to taste
Limonata sauce: Combine the lemon juice, zest, wine, shallot and garlic in a sauce pot and reduce by three fourths, stir in the remaining ingredients and reduce by half, season.
- 3 lbs. russet potatoes, baked,
- peeled and passed through a food mill
- 2 c. all-purpose flour
- 1 egg, extra large
- 1 1/2 tsp. salt
- 1 tsp. white pepper
- 1/4 tsp. garlic, minced
- 1/2 c. canola oil
Gnocchi: Combine all ingredients and knead for 2 minutes or until smooth. Roll into a cylinder about half an inch wide and cut 1 inch long pieces, blanch in boiling salted water for 1 minute, remove and place in a water bath to cool, sauté in butter on medium heat until well caramelized, add limonata sauce and serve under the scallops.