Cuisine:

• Bistro
• American

Shields Manor Bistro Description:
DeDe and Max Shields invite diners into their home, a 150-plus-year-old building on the courthouse square in Platte City where two rooms---the Parlor and the Den---in the lower level have been converted into intimate, romantic dining spaces. DeDe is the chef; Max is the host, sommelier and pastry chef. The menu, mind you, is short. Not to be missed is the signature appetizer of fat shrimp served in a creamy blue cheese sauce. Beyond that, expect four or five entrées: steak au poivre in a brandy cream sauce or pork tenderloin with a raspberry-chipotle sauce, for example. Each January, the restaurant rolls out its Go Wild menu: elk osso buco, Buffalo steak, Alaskan salmon and walleye. Regulars have learned to order Max's Platte County Black Bottom Pie early, lest he run out; the black walnut and chocolate pie is naughtily addictive. Another signature dessert is the apple pie, made with locally grown fruit. The wine list is notable for its half-bottle selections, including one from Lebanese winemaker Serge Hochar.


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