This Monday, Q39 will add ten new dishes to its menu: two appetizers, three salads, two sandwiches, and three desserts. They’ll join the eight new cocktails that debuted on Oct. 1.
We tried them all, and gosh, we’re excited for you. Here’s the lineup—with some notes about our favorites.
For pictures of all the dishes, hop over to our Instagram.
Appetizers
- Corn Fritters
- Crispy Cauliflower Bites
The corn fritters are a standout. These puppies have heft, powerful flavor, and hopefully, staying power—in our opinion, they have to stay on the menu. They come with spicy hot honey and chipotle aioli, but they’re champions on their own.
The crispy cauliflower bites are a descendant of the buffalo cauliflower bites of old. These days, they’re served with buffalo sauce on the side.
Salads
- Q Caesar Wedge Salad
- Southwest Chicken Salad
- Wood-Fired Canadian Salmon Salad
The wood-fired Canadian salmon salad is a table dominator. A beast. Thick hunks of wood-fired Canadian salmon top petite greens, pickled onions, a blend of ancient grains, toasted almonds, and dried cranberries in a balsamic dressing.
Sandwiches
- Q’Ban Sandwich
- Smoked Brisket Banh Mi
This warm Q’Ban Sandwich is the “stop everything you’re doing and taste this” option on the
menu. It has everything you’d expect out of a Cuban sandwich—pork, Swiss cheese, yellow mustard, and pickles on pressed ciabatta—but it has the soul of Kansas City. The pork? It’s pulled pork and sinfully good pork belly. The garlic aioli marries every flavor.
Desserts
- Lemon Mascarpone Torte
- Peanut Butter & Chocolate Pudding
- Sticky Toffee Cake
The peanut butter and chocolate pudding is thick, homemade, and filled with Reece’s Pieces and Oreos. Eating it is euphoric.
Philip Thompson, Q39’s chef, has been making sticky toffee cake for 20 years, and you can tell. It comes with toffee sauce and vanilla ice cream, and it makes everything feel alright.
Bonus: The Q Champion Meat Platter
This is for a family. On one wooden platter, you’ll get Angus beef brisket and burnt ends, a whole chicken, pulled pork, chipotle sausage (a real standout), spiced onion straws, and a half-rack of ribs. Oh, and you get two sides of your choosing. It’s worth it for the wow factor alone.
Cocktails
On the first of the month, Q39’s cocktail menu welcomed eight new drinks.
The new gin-based cocktail, the Garden of Eden, is a beauty. The lime juice and apple cider make it sweet, and the mint bitters give it an invigorating backstop.
If you don’t like mules, you should still try the Pomegranate Mule. The pomegranate and grenadine provides a sweet, delightful bite that distracts you from a mule’s more bitter components.
The menu also includes an apple cider sangria (the Harvest Sangria), a scorcher of a whisky cocktail (the Pomegranate Mule and the King Monte), a brandy-based cocktail (the Oatmeal Alexander), a cherry-infused long shot (the Q Cherry Cola), and two tequila-based cocktails (the Tequila Mole and the Spicy Q Margarita).