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.

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]