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. 

Some Ideas to snack on

 DRESSED EGG, old bay, sardine – 6

CROQUETTE, salt cod, potato puree – 6

OLIVES, preserved lemon – 6

all three for 15


SALMON CRUDO, lime, yolli tortilla – 6


BLACKBERRY , stilton, walnut, arugula, elderberry vinaigrette — 11 

CAESAR SALAD, romaine, aged parmesan, garlic crouton, anchovy dressing — 11  (add salmon – 6  add chicken – 6)

SUMMER VEGETABLE, artisan greens, local organic vegetables, verbena vinaigrette, house crouton — 12

COBB, smoked chicken, egg, cheddar, tomato, avocado, artisan greens, bacon, blue cheese dressing — 15


SOUP OF THE DAY, chef’s daily soup selection
cup 7 | bowl 10

NEW ENGLAND CLAM CHOWDER, bacon spiced cracker — 11


CRAB DIP, artichoke, spinach, mascarpone bechamel, spring garlic, old bay, olive bread — 18

SHALLOT TART, stilton blue cheese, garden salad, shaved shallot – 15

STEAMED MUSSELS, littleneck clams, white wine, shallot, parsley, spanish chorizo butter – 16


PAN-SEARED SALMON, green bean, garlic, cherry tomato, smashed & fried potato, crème fraiche — 17

FISH N’ CHIPS, tempura-battered haddock, malt vinegar fry, bacon coleslaw, tartar sauce — 15

KENNEBUNKPORT LOBSTER ROLL, rosemary roll, bacon coleslaw, house-cut fries — 34


ROASTED AMISH CHICKEN BREAST, honey-garlic glaze, sautéed spinach, preserved lemon, whipped potato, pan jus — 16

BURGER, brioche bun, cheddar, wiener kitchen bacon, house cut fries, pickled red onion, lettuce, mayonnaise — 15

PASTA PRIMAVERA, housemade fettuccini, local vegetables, aged parmesan, roasted garlic, cream sauce, fresh herbs — 16

HANGER STEAK, chimichurri, butter fries — 22

BLT, wiener kitchen bacon, green tomato, pickled cherry tomato, english muffin, homemade chips — 16

$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.

To keep everyone safe and healthy, we will be following all health and safety protocols under the guidelines of the Johnson County Health Administration and the National Restaurant Administration.

CHEF DE CUISINE: Kara Anderson

PASTRY CHEF: Sarah Osborn