| Cuisine type | Contemporary American | |
| Price range | $31 to $50 |
| Top tags |
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| Cuisines | Contemporary American, Fusion / Eclectic, Tapas / Small Plates |
| Dining style | Casual Elegant |
| Phone number | +1 913 993 9769 |
| Website | www.broadmoorbistro.org |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Justin Hoffman |
| Location | 8200 W 71st St., Overland Park, KS 66204 |
other (1)
| Seasonal Soup | ||
| Weekly Farm Salad |
| Wood Fired Flatbread Special | ||
| Bacon & Egg | crispy pork belly, sweet potato hash, red onion jam, brioche, quail egg | |
| Shrimp Cake | heirloom tomato chutney, herb aioli, micro salad |
| Pork | Korean pork burnt ends, Jasmine rice, pickled vegetable salad, Char Siu Glaze | |
| Chicken | herb roasted chicken, mushroom risotto, braised greens, natural jus | |
| Beef | pastrami crusted loin, root vegetable mash, farm squash & onions, Zinfandel demi | |
| Fish | grilled Swordfish, butter gnocchi, peperonata, lemon caper beurre blanc | |
| Eggplant Milanese | crispy eggplant, butter beans, arugula, roasted tomato, lemon-herb aioli |
| Seasonal Fruit Tart | homemade whipped cream, candied nuts, crème anglaise | |
| Crème Brulee | caramelized sugar, whipped cream, fresh berries | |
| Chocolate Coconut Torte | almond coconut crust, chocolate coconut ganache |
| Flatbread | Weekly flatbread selection | |
| Crawfish Bisque | Lemon-Ricotta Beignet, Crème fraiche | |
| Chicken Fried Quail | Sweet Corn Spoonbread, Roasted Cauliflower, Parsnip Crème, Micro Green | |
| Wild Mushroom and Leek Strudel | Dijon Mornay Sauce | |
| Charcutiere Board | Sampling of Local Artisanal Meats & Cheeses, French Bread | |
| Mixed Baby Green Salad | Assorted Baby lettuces, roasted cherry tomatoes, chopped farm egg, "Ranch" Dressing |
| Seared Tuna | Rice Noodles, Edamame, Mushrooms, Asian Broth, Seaweed Salad | |
| Chicken Confit Risotto | Charred Artichokes, Balsamic Stewed Swiss Chard, Argumento EVOO | |
| Wood Grilled Beef | Tater Tot, Fava Bean Puree, Cabernet, Crispy Shallots | |
| Braised Pork Shank | Apple-Ginger Carrot Mash, Wilted Greens, Pan Gravy |
| Chocolate- Chocolate | Chocolate Truffle Tart, Liquid Ganache Shooter, Fresh Berries, Vanilla Cremeux | |
| Lemon – Blueberry Polenta Cake | White Chocolate Anglaise | |
| Crème Burlee | Hazelnut Biscotti, Raspberry Ice cream | |
| Coconut Bavarian | Mango Spice Cake, Hot Butter Rum Jus |
| Seasonal Soup | ||
| Weekly Farm Salad |
| Wood Fired Calzone | Student Chef Inspired Creations | |
| Sweet Potato Crostini | Herb Goat Cheese, Candied Cranberries, Toasted Walnuts | |
| Gravlax & Tots | House Cured Salmon, Fried Potato, Traditional Garnishes |
| Grilled Pork Loin | Chorizo Spiced Pork Loin, Herbed Potato Gratin, Green Apple Sphere, Gremolata | |
| Chicken Cordon Bleu | Cured Ham, Gruyere Cheese, Apple Braised Red Cabbage, Brussel Sprouts, Dijon Cream | |
| Seared Beef Medallion | House Truffle French Fries, Wilted Greens, Béarnaise | |
| Seafood Pasta | House Made Noodles, Scallops, Shrimp, Langoustine, Mussels, Sundried Tomato & Herb Butter | |
| Herb Polenta Cake | Roasted Mushroom Ragu, Caramelized Leeks & Fennel, Whipped Mascarpone |
| Weekly Pie Special | Student Chef Inspired Creations | |
| Chocolate Crémeux | Dark Chocolate Brownie, White & Dark Chocolate Mousse, Caramel, English Toffee | |
| Warm Cherry Crepe | Vanilla Fig Puree, Grand Marnier, Jus, Caramelize White Chocolate, Whipped Cream |
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