Served 11:00am-2:30pm every Sunday. 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

RADISHES, vermont cultured butter, sea salt – 6

SALMON CRUDO, lime, yolli tortilla – 6


CAESAR SALAD, romaine, aged parmesan, garlic crouton, anchovy dressing — 11  (add salmon – 7   add chicken – 5)

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

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


PAN-SEARED SALMON, asparagus, buttered radish, grand river mushroom, chive polenta, verbena pesto — 17

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

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


EGGS BENEDICT, english muffin, canadian bacon, poached eggs, hollandaise — 14

BURGER , brioche bun, cheddar, wiener kitchen bacon, house cut fries, pickled red onion, lettuce, mayonnaise — 16

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

HANGER STEAK, chimichurri, butter fries — 22

FRENCH TOAST, local berries and whipped crème fraiche — 11

GREENS, EGGS and HAM, local greens with ham, shallots and garlic, baked eggs — 12

$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