Dinner Menu
Due to capacity limits, reservations are highly recommended. Reservations can be made online or by calling the restaurant at 913.329.7800.
Call 913.329.7800 to place your order for carryout or curbside pickup.
Menu subject to change based on season and availability of ingredients.
BITES
CRAB FRITTER, jalapeño, coconut, lime — 11
DUCK MEATBALLS
calabrian chili honey, cucumber labneh, curry peanut crumble, cilantro, mint — 10
RAW OYSTER TRIO
fresno chili hot sauce, cocktail mignonette, lemon cucumber ice — 3 for 15 | 6 for 27
FRIED OYSTERS
oyster cracker-crumbed blue point oysters, redeye aioli, pickled kohlrabi, crispy country ham, green bay spice — 3 for 13 | 6 for 24
FRESH-BAKED PARKER ROLLS
with black garlic butter and whipped cheddar — 9
SOUP
SEASONAL SOUP
chef’s daily selection — cup 7 | bowl 10
NEW ENGLAND CALAMARI CLAM CHOWDER
calamari, toasted nori, salt pork, green curry saltine crackers — cup 8 | bowl 11
ARTISAN GREENS
VERBENA WEDGE
vermont cheddar dressing, roasted tomato, bacon lardon, cucumber, puffed grain granola — 13
CAESAR SALAD
romaine heart, caesar dressing, pecorino, pickled shallot, pangratatto crumb, soft boiled egg — 11
BUTTER LETTUCE SALAD
butter lettuce salad, apple, roasted onion, sichuan pepper cider vinaigrette, manchego, spiced almond — 12
SMALL PLATES
SPICED LAMB NECK
lebanese hummus, whipped feta, pita croutons, radish, sumac, roti — 16
BEEF TARTARE
crispy egg, horseradish, honey mustard potato crisp, bone marrow dijonnaise, pickles — 16
LOBSTER TOAST
texas toast, brown buttered lobster, gribiche, salt-and-vinegar chips, smoked trout roe — 24
RYE PIEROGIES
vermont cheddar potato filling, confit bacon, malt vinegar onion marmalade, bagel-spice chili crunch, créme fraiche — 16
POTTED FOIE GRAS MOUSSE
english muffin toast, charred apple butter, spiced apple, duck skin crackling — 19
LARGE PLATES
PAN-SEARED CHAR
bone marrow croquette, fennel white bean purée, tarragon soubise — 34
BLACK COD
saffron clam cream, romanesco, steamed littleneck clam, leek , potato chip — 39
SHRIMP AND GRITS
sautéed argentinian red shrimp, bay scallop, xo sauce, lap cheong, scallion, vermont cheddar popcorn grits, blistered shishito pepper, fresno chili hot sauce — 31
GRILLED DUROC PORK CHOP
acorn squash, miso honey glaze, spiced apple, confit bacon rillions, winter squash rice fritter, charred apple butter — 35
AMISH CHICKEN KIEV
crispy amish chicken, lobster old bay butter, celery root purée, crispy country ham, whole roasted celery root — 30
GRILLED PRIME KC STRIP STEAK
12 oz. dry aged strip steak, wild mushroom stroganoff, beef fat fries, fermented garlic steak sauce — 49
BRAISED RABBIT MAFALDINE PASTA
braised rabbit pancetta ragout, seared foie gras, braised savoy cabbage, manchego, rosemary, pangrattato — 31
ACORN SQUASH AGNOLOTTI
maitake mushroom, brown butter, preserved lemon, manchego cheese, pumpkin seed dukkah — 21
SIDES – 9
CHARRED ROMANESCO, celery root puree
VERMONT CHEDDAR GRITS, sweet corn popcorn
CONFIT CABBAGE HEARTS, clementine agrodolce, crispy shallot, crème fraîche
HOUSE-CUT FRIES, bone marrow dijonnaise