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
TOP NECK CLAM STUFFIES
onion, celery, tomato, herb bread crumb, hot sauce — 11
OLIVE
preserved lemon — 6
DRESSED EGG
old bay, sardine — 6
THE TRIO
dressed egg, stuffies, olive — 15
SMOKED SALMON
dutch baby, crème fraiche, shallot, caper — 11
HOUSE-CUT FRIES
house seasoning — 7
FARM VEGETABLE
daily selection — 6
SHRIMP CEVICHE
avocado crema, wiener kitchen chorizo — 12
SOUP OF THE DAY
chef’s daily soup selection
cup — 6
bowl — 10
SMALL PLATES
APPLE ARUGULA SALAD
artisan blue cheese, walnut, elderberry vinaigrette — 11
CAESAR SALAD
romaine, aged parmesan, garlic crouton, anchovy dressing — 11
ROOT VEGETABLE SALAD
artisan green, local organic vegetable, verbena vinaigrette, house crouton — 12
ROASTED PICKLED BEET
lazy lady goat cheese, honey-candied hazelnut — 13
CRAB DIP
artichoke, mascarpone bechamel, garlic, old bay, lemon cracker — 18
WARM MUSHROOM TART
veal demi, blue cheese, arugula, shaved shallot, olive oil — 15
TEMPURA SHRIMP AND SCALLOPS
sweet potato, mustard green, lemon, sumac aioli — 16
CRISPY BRAISED CABBAGE
buttermilk-chive vinaigrette, bacon, breadcrumb — 12
NEW ENGLAND CLAM CHOWDER
bacon, spiced cracker — 11
SEASONAL SELECTION OF ARTISANAL CHEESE
single cheese ~ 7 two cheese ~ 13 three cheese ~ 19
Cracker and Accoutrement
LARGE PLATES
STEAMED MUSSELS
white wine, shallot, parsley, spanish chorizo butter — 17
PAN-SEARED CORVINA BASS
pumpkin, fennel, roasted chestnut beurre blanc, fresh herb — 31
SEARED SCALLOPS
crimson lentil puree, braised chicory, broccoli rabe — 33
LOBSTER RAVIOLO
brown butter, crab, sweet potato purée, fried sage — 29
FISH N’ CHIPS
tempura-battered haddock, house cut fries, bacon coleslaw, tartar sauce — 25
KENNEBUNKPORT LOBSTER ROLL
verbena mayonnaise, bacon coleslaw, house cut fries — 29
GRILLED PORK CHOP
warm potato salad, kc canning co. cider mustard apple, pickled pepper, horseradish demi — 31
BRAISED FLAT IRON
smoked chili polenta, roasted autumn squash, red wine jus, fried green tomato — 33
BURGER
brioche bun, cheddar, wiener kitchen bacon, house cut fries, pickled red onion, lettuce, mayonnaise — 17
DAILY RISOTTO
chef’s risotto of the day — 24
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.