Dinner Menu

Monday-Thursday, 5:00-9:00 p.m.  |  Friday & Saturday, 5:00-10:00 p.m.

Reservations are recommended and can be made online or by calling the restaurant at 913.329.7800.

Make a Reservation

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

STARTERS

PARKER HOUSE ROLLS
everything spice, house-cultured butter — 9

SPRING VEGETABLE
charred asparagus and cucumber, celery, sheep’s milk cheese, mint, spring onion, sweet sesame lemon dressing, fried garlic, curry puffed rice crumble — 14

CITRUS COMPRESSED BEET SALAD
pistachio yogurt, tangerine vinaigrette, pickled huckleberry, blue cheese, endive — 15

VERBENA WEDGE
white cheddar dressing, roasted tomato, bacon lardon, cucumber, spiced nuts and seeds, rye crouton — 14

LOBSTER BISQUE
buttered lobster, jumbo crouton, sherry pickled carrot, tarragon, fennel — 19

SMALL PLATES

RAW OYSTERS
fresno chili hot sauce, cocktail mignonette, lemon cucumber ice — 3 for 15 | 6 for 27

HAMACHI CRUDO
tahini buttermilk, crispy sushi rice, white soy, shaved fennel, tobiko roe, cilantro oil — 18

BEEF TARTARE
crispy egg, horseradish, honey mustard potato crisp, bone marrow dijonnaise, pickles — 18

CRAB FRITTER
jalapeno jam, coconut cream, lime, spring onion, green bay spice — 17

KFC
karaage fried chicken, cured cucumber, yuzu white shoyu, gochujang miso mayo, togarashi, candied sesame — 15

GRILLED SPANISH OCTOPUS
grilled leek, warm potato-leek espuma, espilette pepper, potato crouton, smoked chili sambal — 16

PASTAS

ENGLISH PEA PIEROGI
fresh cheese pea filling, confit bacon, spiced crème fraîche, english peas, pea sprouts, radish — 21

MAFALDINE
braised rabbit pancetta ragout, seared foie gras, savoy cabbage, manchego, rosemary, pangratatto, seared foie gras — 31

DOPPIO
mushroom ricotta filling, caramelized onion chicken liver filling, morel mushrooms, sherry jus, rye crouton, honeyed pearl onion — 25

LARGE PLATES

BLACK COD
saffron clam cream, steamed littleneck clams, leeks, romanesco, bay spiced potato chips — 41

SHRIMP AND GRITS
sautéed argentinian red shrimp, bay scallop, country ham xo sauce, scallion, vermont cheddar popcorn grits, shishito peppers, fresno chili hot sauce — 33

SMOKED DUCK BREAST
duck skin cracklin, milk bread doughnut, strawberry, whipped foie gras, citrus-braised endive, pistachio butter, sorrel, pickled rhubarb — 35

ROASTED NEW ZEALAND LAMB RACK
spiced lamb couscous croquette, roasted cauliflower tahini puree, roasted cauliflower, sherry lamb jus, mint feta emulsion — 43

16OZ PAN-SEARED RIBEYE
beef fat mignonette, fermented garlic steak sauce, fried garlic steak seasoning, choice of one side — 65

SIDES

CONFIT HASSELBACK POTATO, garlic butter, sherry vinegar, crème fraîche, chive — 9 [add caviar — 35]

BRAISED CAESAR, lemon anchovy escarole, pangratatto, pecorino — 10

ROASTED MUSHROOM CONSERVA, crispy enoki mushrooms, chive — 10

BUTTER-POACHED ASPARAGUS, gribiche, bread crumb, radish — 10 [add buttered red crab — 12]