Grünauer KC

We are just like every other Midwestern Austrian restaurant in a renovated Freighthouse from the 1880s.

[Grünauer KC @GrunauerKC]

12/4 & 12/5 from 3pm to 10pm we will be having a combination xmas market and krampusnacht. There will be some imported christmas goods, some local art for sale, drink and food specials, and an appearance both nights from Krampus himself.

[Grünauer KC @GrunauerKC]

@KCRoosMBB We've got ourselves a team!

[Grünauer KC @GrunauerKC]

12/4 & 12/5 from 3pm to 10pm we will be having a combination xmas market and krampusnacht. There will be some imported christmas goods, some local art for sale, drink and food specials, and an appearance both nights from Krampus himself.

[Kansas City Soccer @KCRoosMSoccer]

BACK-TO-BACK Summit League Regular Season Champions 🏆🏆

#RooUp🤘

[Grünauer KC @GrunauerKC]

Behind the scenes of Grünauer KC.

[Grünauer KC @GrunauerKC]

Our new fall salad, the Pfeferoni und Bohnensalat. Roasted bell peppers, poblano peppers, and heirloom beans in a cherry vinaigrette served over whipped ricotta.

[Grünauer KC @GrunauerKC]

Service industry night starting next Thursday. A gift from us to you.
30% off of your whole tab, bar only from 3-9.
#serviceindustry #industrynight #austria

[Grünauer KC @GrunauerKC]

The Thursday special - Lammhaxe. Slow braised lamb shank, served with scalloped potatoes, green beans, and a lamb sauce over the top.

[Grünauer KC @GrunauerKC]

New Wednesday special - the Gebackene Fledermaus. Slow simmered spider steak that’s then breaded and fried, served with grated horseradish over the top of it.

[Grünauer KC @GrunauerKC]

The Kürbisgröstl. A hash of potato, acorn and butternut squash, caramelized onion, and thrown in a sage brown butter. Topped with Hemmes Bros cheddar cheese and amaretti cookies.

[Grünauer KC @GrunauerKC]

New appetizer from the Fall menu drop. The Lachstartar. Tartar of cured salmon, shallots, capers, and dill on top of a pea puree. Served with a puffed rice crisp.

[Grünauer KC @GrunauerKC]

A fan favourite has returned - the Rostbraten à la girardi. Slow braised flatiron steak, that’s braised in a champignon-caper demi glacé and paired with parsley potatoes.

[Grünauer KC @GrunauerKC]

Our new dish, the Kabeljau auf grenobler art. Pan seared cod that’s finished in a brown butter caper sauce. Paired with mashed potatoes and croutons to finish.

[Grünauer KC @GrunauerKC]

Fall risotto. Sun dried tomato coulis and brie, topped with a poached egg and pistou.

[Grünauer KC @GrunauerKC]

New fall menu drop. Food descriptions coming in the next week!

[Grünauer KC @GrunauerKC]

Our Friday special - the Schulterscherzel. Slow braised prime beef with a delicate horseradish cream sauce, paired with a blend of julienne cabbage and carrots, as well as potato schmarrn.

[Grünauer KC @GrunauerKC]

A classic in Austrian cooking, pumpkin seed oil. We use this secret ingredient in many of our dishes, which you can beautifully see on our potato salad. A slightly earthy and nutty flavour, that truly brings our dishes together.

[Grünauer KC @GrunauerKC]

Nightly special for Saturday: the Sauerbraten. Red wine marinated beef (we marinate for 7 days!) served with red cabbage, spatzle, and the red wine sauce over the top.

[Grünauer KC @GrunauerKC]

You can still have schnitzel if you’re vegetarian! We have our portabella mushroom schnitzel, served with potato salad, cucumber salad, and lingonberries.

[Grünauer KC @GrunauerKC]

Appetizer special for the weekend - country pâté, served with toasted rye and classic accompaniments. Cornichon, onions, and mustard.