First Friday

December 5th, 2025

11:00AM - 2:00PM

choice of 

Sunchoke Bisque

truffle peel, celery leaf, espelette pepper

Honeynut Squash Soup

fall pear, pine nut harissa 

Brussels Sprout Salad

autumn crisp apple, tahini-maple dressing, smoked sultanas

Roasted Beets

fresh cheese, radicchio, orange

choice of 

Torchietti

rock shrimp, white beans, arrabiata sauce

Bigoli alla Gricia

pancetta, rosemary, pecorino romano

Chestnut Ravioli

apple cider reduction, roasted apple, brown butter

Orecchiette

braised oxtail, local greens

choice of 

Grilled Swordfish*

butternut squash risotto, radicchio, saba

Faroe Island Salmon*

fresh polenta, salsa verde, smoked salmon belly

Berkshire Pork Schnitzel*

celery root puree, cucumber, dill, mustard seeds

Grilled Lamb Chops*

braised shoulder, chili, rice spaetzle

Dessert

Italian Ricotta Cookies

Chocolate Gingerbread Cake 

$52 per person 


*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness


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🍂🍁🍃New Fall Flavors! 💥Crispy Golden Sunchokes with a novel Sunflower 🌻 Seed Mole! Featuring local pickled vegetables and 🥬 greens! Drop in and give it a try before it’s gone!
Halloween is on a Friday night this year 👻 Join us for our annual Hallowine dinner featuring local produce and hand made pasta! 4 courses, 3 wines, $60 per person
🍂🍁🍃We couldn’t help ourselves when we rolled out the fall menu! This showstopper features our classic crispy egg on a 😈deviled crab 🦀 salad with salsa verde and potato pave! We have a caviar option too if you’re feeling extra tonight
We are hiring a line cook! chef@novelkc.com for details or to apply!
🏆🏆You probably don’t know how much work we put into maintaining our flawless record with the health department. The constant scrubbing and polishing we do on a daily basis pays off every year when we are presented with this very rare award! ?
First Friday lunch is here in the crossroads 🍷🍴
First Friday Lunch is always a great fun opportunity to try new things and tomorrow is no exception! We have a fried pork/ham terrine topped with a quail egg and Gruyère cheese over a sauce béchamel with pickled mustard seeds. Our littl