Lunch 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
SMALL PLATES
BEEF TARTARE
crispy egg, horseradish, honey mustard potato crisp, bone marrow dijonnaise, pickles — 16
POTTED FOIE GRAS MOUSSE
english muffin toast, charred apple butter, spiced apple, duck skin crackling – 19
RYE PIEROGIES
vermont cheddar potato filling, confit bacon, malt vinegar onion marmalade, bagel-spice chili crunch, créme fraîche – 16
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
{Add chicken or shrimp — 8}
VERBENA WEDGE
vermont cheddar dressing, roasted tomato, bacon lardon, cucumber, puffed grain granola — 13
CAESAR SALAD
romaine heart, caesar dressing, pecorino, pickled shallot, pangrattato crumb, soft boiled egg — 11
BUTTER LETTUCE SALAD
butter lettuce salad, apple, roasted onion, sichuan pepper cider vinaigrette, manchego, spiced almond — 12
LARGE PLATES
PAN-SEARED CHAR
bone marrow croquette, fennel white bean purée, tarragon soubise — 20
LOBSTER TOAST
texas toast, brown buttered lobster, gribiche, salt-and-vinegar chips, smoked trout roe — 24
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 — 19
THE ROYALE WITH CHEESE
salt creek farm grass fed double smash patty, american cheese, cottonwood aged cheddar, shredded iceberg, caramelized and shaved onion, bone marrow dijonnaise, seeded bun, pickles, house-cut fries — 17
SPICED LAMB NECK
lebanese hummus, whipped feta, pita crouton, radish, sumac, roti — 16
BRAISED RABBIT MAFALDINE PASTA
braised rabbit pancetta ragout, braised savoy cabbage, manchego, rosemary, pangrattato — 21
AMISH CHICKEN KIEV
crispy amish chicken, lobster old bay butter, celery root puree, crispy country ham, whole roasted celery root — 20
ACORN SQUASH AGNOLOTTI
miatake mushroom, brown butter, preserved lemon, manchego cheese, pumpkin seed dukkah— 20
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