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

Dressed Egg, old bay, sardine — 6

Salt Cod Croquette, lemon garlic aioli — 7

Olives, preserved lemon — 7

All three — 15

Cheese
seasonal selection of artisanal cheese with accoutrement

single – 7
two – 13
three – 19

Meat Board
cured duck, salumi, liver mousse, pickles, stone fruit compote, artisan toast — 18

SMALL PLATES

Lemon Verbena Mussels
prince edward island mussels, white wine, shallot, garlic, coconut milk, lemon verbena — 15

Verbena Lobster Roll
fresh maine lobster tail, brioche, horseradish crème fraîche, lemon, lettuce leaf, chive — 18

Clams Casino
cherrystone clams, shallot, garlic butter, bacon, parmigiano — 14

Crab & Artichoke Dip
artichoke, mascarpone bechamel, garlic, old bay, lemon cracker — 17

Duck Ravioli
duck confit, sage, chestnut, ricotta, truffle jus — 16

SOUP

Seasonal Soup
chef kara’s daily selection — cup 7 | bowl 10

New England Lobster Chowder
bacon, a hint of sherry, toasted brioche — 11

ARTISAN GREENS

add Grilled Chicken (8) or Grilled Salmon (9)

Caesar Salad
romaine, anchovy, crouton, parmigiano, caesar dressing — 11

The Wedge
tomato jam, red onion, bacon lardon, gremolata crumb, stilton, buttermilk dressing — 12

Waldorf Salad
deconstructed and stacked with apple, celery root, grape, celery leaves, candied walnut, creamy apple-cider vinaigrette — 13

Roasted Baby Pickled Beets
goat cheese, honey-candied hazelnut, arugula, blood orange vinaigrette — 13

FROM THE LAND

Grilled Pork Chop
soy, ginger, and honey-marinated pork chop, scalloped potato, charred scallion — 29

Herb-Marinated Lamb Chops
grilled lamb chop, Israeli couscous, chimichurri, wilted spinach, braised fennel — 33

Osso Bucco
braised veal shank, gremolata, braised cipollini, horseradish parsnip-potato purée, citrus jus — 31

Roasted Chicken
herb-roasted amish chicken, mushroom risotto, fresh-grated parmigiano, thyme jus, butternut squash confit — 29

Prime KC Steak
dry-aged grilled prime steak, bearnaise, garlic wilted spinach, house cut fries — 36

FROM THE SEA

Grilled Salmon Filet
parsnip potato purée, grilled broccoli rabe, scallion vierge, crispy parsnip — 30

Sea Scallops
pan-seared diver scallop, black rice risotto, green bean, verbena brown butter — 33

Atlantic Cod Filet
pan-roasted cod, herb gnocchi, clams, parsley and garlic sauce, lemon zest — 29

VEGETARIAN

Butternut Squash Pinwheel
butternut squash filled with wilted greens, roasted beet, herb butter, asparagus, mushroom, ricotta, verbena beurre blanc — 19

CHEF DE CUISINE: Kara Anderson

PASTRY CHEF: Sara 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.