First Friday Lunch

6/6/25

11am-2pm

choice of 

Carrot Soup

Jalapeno-cardamom schug, beluga lentils

Gazpacho

fava bean, castelvetrano olive, fennel pollen

Escarole Caesar Salad

parmesan, white anchovy, bread crumbs

Crab Cake

celery root remoulade, fine herbs

choice of 

Mushroom Ravioli

oyster mushrooms, radicchio, parmesan

Asparagus Risotto

rock shrimp, lemon butter

Cavatelli 

GDF fresh cheese, zucchini, cherry tomato, basil

Rigatoni

beef sausage, roasted red pepper, swiss chard

choice of 

Grilled Salmon* 

fresh polenta, cucumber-corn relish

Pekin Duck Breast*

duck confit potatoes, frilly mustard greens

Duroc Pork*

posole verde, napa cabbage, radish

Beef Strip Loin*

pepitas mole, hakurei turnip, black kale

Dessert 

Strawberry Rhubarb Pretzel Bar

Key Lime Pie Bar

$52 per person 

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


follow us @novel_kc

Get it while you can! Spanish Octopus cooked to perfection atop crispy local potatoes over a fermented black bean sauce! This is not for the feint of heart, there’s a lot of big flavors happening! We will see if it makes it to the next round of
Our beef tartare is original and scrumptious. Inspired by a dish a visiting chef prepared when @ryan.brazeal was working for @geoffreyzakarian years ago. Roasted beets complement the hand cut sirloin and wasabi tofu purée adds a fiery kick rou
So simple. So humble. So delicious. We flash fry unadorned cauliflower till it’s golden and concentrated before tossing it with a cashew cream and house made hot sauce. It’s finished with our own unique umami crunch. A real show stopper!
This is such a special time of year for us. The first local greens and small root vegetables start appearing at the farmers market. It’s a great feeling when you can incorporate ingredients with such a small growing window into your daily menu.
We are looking for a part time host to work Friday and Saturday evenings! Email info@novelkc.com for details or to apply! 🌷
Wild Alaskan Halibut is here! Pickled Strawberry Gochujang sauce with red and green cabbages! 😋
We have a rare server/bartender position available! Full time (28-32 hours). Paid weekly. Meal provided. Email your interest to info@novelkc.com 😋
Looking for a line cook to round out our small happy team! Email chef@novelkc.com for details or to apply!