Lunch 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

DRESSED EGG
old bay, sardine — 6

CROQUETTE
salt cod, potato puree — 6

OLIVE
preserved lemon — 6

THE TRIO
dressed egg, croquette, olive — 15

SALMON CRUDO
lime, yoli tortilla — 6

HOUSE-CUT FRIES
dry vinegar spice— 7

SAUTÉED MUSHROOM
garlic butter — 7

PICKLED CUCUMBER
onion, herbs — 6

SOUP OF THE DAY
chef’s daily soup selection
cup — 6
bowl — 10

SMALL PLATES

BLACKBERRY ARUGULA SALAD
stilton, walnut, elderberry vinaigrette — 11

CAESAR SALAD
romaine, aged parmesan, garlic crouton, anchovy dressing — 11
add chicken — 6 | add salmon — 8 | add shrimp — 6

SUMMER VEGETABLE
artisan green, local organic vegetable, verbena vinaigrette, house crouton — 12

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

CRAB DIP
artichoke, mascarpone bechamel, spring garlic, old bay, lemon cracker — 18

WARM SHALLOT TART
stilton blue cheese, artisan green, shaved shallot, olive oil — 15

SHRIMP CEVICHE
avocado crema, wiener kitchen chorizo — 13

CRISPY BRAISED CABBAGE
buttermilk-chive vinaigrette, bacon, breadcrumb — 12

NEW ENGLAND CLAM CHOWDER
bacon, spiced cracker — 11

SEASONAL SELECTION OF ARTISANAL CHEESE
with crackers and accoutrement
single cheese ~ 7 two cheese ~ 13 three cheese ~ 19

LARGE PLATES

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

STEAMED MUSSELS
littleneck clam, 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 fries, bacon coleslaw, tartar sauce — 15

KENNEBUNKPORT LOBSTER ROLL
verbena mayonnaise, rosemary roll, bacon coleslaw, house-cut fries — 29

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 — 17

HANGER STEAK
chimichurri, butter fries — 22

PASTA PRIMAVERA
housemade fettuccini, local vegetable, aged parmesan, roasted garlic, cream sauce, fresh herb — 16

CHEF DE CUISINE: Kara Anderson

PASTRY CHEF: Sarah 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.