Dinner Menu

Due to capacity limits, reservations are highly recommended. Reservations can be made online or by calling the restaurant at 913.329.7800.

Menu subject to change based on season and availability of ingredients. 

Call 913.329.7800 to place your order for carryout or curbside pickup. 

BITES

DRESSED EGG
old bay, sardine — 6

CROQUETTES
salt cod, potato puree — 6

OLIVES
preserved lemon — 6

THE TRIO
dressed egg, croquette, olives — 15

SALMON CRUDO
lime, yoli tortilla — 6

HOUSE-CUT FRIES
dry vinegar spice— 7

SAUTÉED MUSHROOMS
garlic butter — 7

FARM VEGETABLES
daily selection – 6

PICKLED CUCUMBER
onion, herb — 6

SOUP OF THE DAY
chef’s daily soup selection

cup — 6
bowl — 10

SMALL PLATES

BLACKBERRY ARUGULA SALAD
stilton, walnut, elderberry vinaigrette — 11

CAESAR SALAD
romaine, aged parmesan, garlic crouton, anchovy dressing — 11

SUMMER VEGETABLE
artisan green, local organic vegetable, verbena vinaigrette, house crouton — 12

ROASTED PICKLED BEET
lazy lady la roche goat cheese camembert, honey-candied hazelnut — 13

CRAB DIP
artichoke, mascarpone bechamel, spring garlic, old bay, lemon cracker — 18

WARM SHALLOT TART
stilton blue cheese, artisan green, shaved shallot, olive oil — 15

SHRIMP CEVICHE
avocado crema, wiener kitchen chorizo — 13

CRISPY BRAISED CABBAGE
buttermilk-chive vinaigrette, bacon, breadcrumb — 12

NEW ENGLAND CLAM CHOWDER
bacon, spiced cracker — 11

SEASONAL SELECTION OF ARTISANAL CHEESE
served with crackers and accoutrement
single cheese — 7       two cheeses — 13       three cheeses — 19

LARGE PLATES

MANDILLI
house made pasta, ricotta, local garlic, onion, cherry tomato — 19

STEAMED MUSSELS
littleneck clam, white wine, shallot, parsley, spanish chorizo butter — 16

PAN-SEARED SALMON
green bean, garlic, cherry tomato, smashed & fried potato, crème fraiche — 31

FISH N’ CHIPS
tempura-battered haddock, malt vinegar fries, bacon coleslaw, tartar sauce — 25

SEARED SCALLOPS
swiss chard, summer squash and zucchini gratin, sauce romesco — 28

KENNEBUNKPORT LOBSTER ROLL
verbena mayonnaise, rosemary roll, bacon coleslaw, house-cut fries — 29

GRILLED PORK CHOP
tomato-braised eggplant, creamed corn, squash blossom butter — 31

ROASTED AMISH CHICKEN
honey-garlic glaze, sautéed spinach, preserved lemon, whipped potato, pan jus — 29

GRILLED NEW YORK STRIP
21-day dry-aged prime beef (12oz), whipped potato, sautéed grand river mushroom, bone marrow jus — 41

BURGER
brioche bun, cheddar, wiener kitchen bacon, house cut fries, pickled red onion, lettuce, mayonnaise — 17

DUCK CONFIT RISOTTO
spinach risotto, cinnamon cap mushroom — 29

CHEF DE CUISINE: Kara Anderson

PASTRY CHEF: Sarah Osborn 

$5.00 split plate charge.

Note: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.