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, smoked trout roe — 6

CRAB FRITTER, jalapeño, coconut, lime — 11

SPRING ONION DIP, smoked fish, salt-and-vinegar chips — 9

FRESH-BAKED PARKER ROLLS
with black garlic butter and whipped cheddar — 9

CHEESE
seasonal selection of artisanal cheese
single – 7  |  two – 13   |   three – 19

MEAT BOARD
house made pates, local and imported salumi, toasted bread, pickled vegetable, mustard— 21

SOUP

SEASONAL SOUP
chef’s daily selection — cup 7 | bowl 10

NEW ENGLAND 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
shaved cucumber, roasted sweet onion, shaved pecorino, lemon verbena citronette, fine herbs — 10

SMALL PLATES

SMOKED BACON LETTUCE WRAPS
crispy slow cooked pork belly, nam pla pickles, pickled mustard aioli — 15

ARCTIC CHAR PASTRAMI GRAVLAX
meshuggeh everything bagel chips, whipped horseradish, pickled beet, smoked trout roe, dill — 16

POACHED BAY SCALLOPS
smashed cucumber, passion fruit fish sauce vinaigrette, green curry plantain chips — 18

DUCK MEATBALLS
calabrian chili honey, cucumber labneh, curry peanut crumble, cilantro, mint — 17

TOMATO TOAST
marinated tomato, texas toast, whipped feta, tomato jam, bottarga, basil, calabrian chili crunch oil — 14

LARGE PLATES

ARCTIC CHAR
summer squash, sunflower seed pesto, israeli couscous, sweet pepper squash puree— 33

POACHED COD
beer-steamed little neck clam, chorizo verde, mustard green, poached potato — 32

SHRIMP AND GRITS
sauteed argentinian red shrimp, bay scallop, xo sauce, lap cheong, scallion, vermont cheddar popcorn grits, blistered shishito pepper, fresno chili hot sauce— 31

LEMON PEPPER AMISH CHICKEN
grilled marinated half chicken, charred lemon, roasted garlic eggplant puree, cucumber tomato salad, green goddess dressing — 31

GRILLED DUROC PORK CHOP
miso honey white peach glaze, grilled peach, sweet corn rice fritter, pickled chili — 35

GRILLED PRIME KC STRIP STEAK
12 oz. dry aged strip steak, wild mushroom stroganoff, beef fat fries, fermented garlic steak sauce — 48

NEW ENGLAND CARBONARA
tonnarelli pasta, crispy salt pork, pei mussel, black pepper, scallion, pecorino, egg yolk — 25

TORTELLI PASTA
corn crema and ricotta tortelli pasta, yellow tomato sauce, pecorino, basil — 20

SIDES

heirloom tomato, calabrian chili crunch, basil — 8

vermont cheddar grits, sweet corn popcorn — 8

summer squash, roasted garlic eggplant puree — 8

house-cut fries, bone marrow dijonaise — 8