SUNDAY BRUNCH

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

SHAREABLE SNACKS

HEIRLOOM TOMATO DANISH

MAPLE PECAN STICKY BUN

BANANA BREAD

SALMON CRUDO

PICKLED CUCUMBER SALAD

FRESH FRUIT

SMALL PLATES

KONEY ISLAND BREAKFAST
wiener kitchen sausage link, funnel cake — 11 

NEW ENGLAND CLAM CHOWDER
bacon, spiced cracker — 11 

CAESAR SALAD
romaine, aged parmesan, garlic crouton, anchovy dressing — 11 

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

STEAMED SHELLFISH
white wine, shallot, parsley, spanish chorizo butter toast — 16 

SHRIMP TOSTADA
charred corn, avocado cream, lemon verbena, cilantro, yoli corn tortilla — 17

LARGE PLATES

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

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

FRENCH TOAST
sara’s housemade brioche, seasonal local fruit, bourbon maple syrup — 13 

EGGS BENEDICT
farm to market english muffin, poached egg, hollandaise, local green — 14
your choice:   canadian bacon  or grand river mushroom

VERBENA BURGER
brioche bun, cheddar, wiener kitchen bacon, house cut fries, pickled red onion, lettuce, mayonnaise — 17 

HANGER STEAK
bell pepper, almond, vinegar and olive oil romesco sauce, fresh herb butter fries — 22 

SALMON CAKE
anchovy, tomato, poached egg, hollandaise, local green — 15

$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