small plates Bacon-Wrapped Medjool Dates 14- fresh, organic medjool dates, wrapped with local duroc bacon, stuffed with gorgonzola cheese, and grilled with spicy tomato sauce, on couscous. top wine match – Fillus Malbec Dad’s Mac-N-Cheese 16- fresh, black truffles from oregon, sweet onions, combined with parmesan, aged cheddar, and gruyere de comte cheeses, tossed with penne pasta. add grilled diver-caught sea scallops. 14- top wine match – Fog Crest Russian River Chardonnay Chesapeake Crab Cakes 16- three maryland blue crab cakes made fresh to order, pan-sautéed in olive oil, crisp and golden, served with our own traditional rémoulade sauce. top wine match – Ponzi Pinot Gris Fresh Oysters on the Half Shell * 12- a half dozen oysters served on ice with house-made cocktail sauce and raspberry vinegar mignonette. variety of fresh oyster changes each week. top wine match – Wheat State Wine Co. Vidal Blanc Sesame-Crusted Seared Ahi Tuna * 16- fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed of shaved brussels sprouts, kale, and radicchio with asian glaze. top wine match – Cune Rioja Rosado Bacon-Roasted Brussels Sprouts 14- fresh Brussels sprouts pan-roasted in cast iron with locally-raised duroc bacon, white raisins, and just a touch of cider vinegar. top wine match – Clau de Nell Cabernet Franc Anjou Cheesemonger’s Selection 16- a special customized pairing from our cheesemonger that highlights a cheese and or charcuterie offering with handmade accompaniments Lamb Sliders with Maytag Blue 16- locally-raised, natural, river creek farms lamb, with shallots, fresh herbs and spices, grilled, with maytag dressing, grilled peppadew peppers. top wine match – Rozeta Corbiers Old Vine Carignan Root Beer Braised Duroc Pork Belly 16- locally-raised duroc pork belly, slow-braised in root beer, served on a bed of creamy blue cheese polenta with pan-wilted baby spinach. top wine match – La Cartuja Priorat Spain Goat Cheese and Olive Bruschetta 9- grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh goat cheese, grape tomatoes, fresh basil, and minced kalamata olives. top wine match – Clau de Nell Cabernet Franc Anjou Mediterranean Olives 8- blend of green, black and country olives from the mediterranean, house-seasoned with olive oil, fresh herbs and provincial spices. top wine match – Wheat State Wine Co. Vidal Blanc Radina’s Bakehouse Bread 2- locally baked, kansas wheat multi-grain, with olive oil and aged balsamic Soup Special Daily - Cup 5-

entrees Grilled Filet Mignon with Portobello Ragout * 38- center-cut, kansas-raised, with a ragout of portobello mushrooms and romas, served with gorgonzola mashed red potatoes and grilled asparagus. top wine match – Adaptation Cabernet Sauvignon Shiraz-Braised Lamb Shank 28- lamb shank slow-braised in shiraz with moroccan spices, on a bed of israeli couscous with fresh grapes and pistachios, on spinach. top wine match – Fillus Malbec Seared Beef Tenderloin Tips 22- seared kansas-raised beef tenderloin finished with a pan sauce of dry sherry, served on a bed of parmesan-asparagus risotto, grilled asparagus. top wine match – Roth Cabernet Sauvignon Panko-crusted Alaskan Halibut 32- fresh, Alaskan halibut, panko-crusted and finished with locally-grown tomato and corn salsa, served on a bed of spring onion risotto. top wine match – Fog Crest Russian River Chardonnay Grilled Scallops with Roasted Red Peppers 26- grilled, georges bank scallops finished with fire-roasted red pepper sauce, served on a bed of chive mashed yukon potatoes with grilled zucchini. top wine match – Fog Crest Russian River Chardonnay Lobster Ravioli 24- four gigante two color ravioli filled with cold-water lobster, ricotta and cognac mousse, baked in a crabmeat, tomato-cream sauce with parmesan top wine match – Ponzi Pinot Gris Mango-Peppercorn-Glazed Salmon * 24- grilled, fresh wester ross salmon glazed with our fresh mango-peppercorn sauce. served on a bed of mixed field greens, with grilled asparagus. top wine match – Au Bon Climat Pinot Noir Balsamic Grilled Duck 28-long island duckling breast grilled fig-infused balsamic glaze and served on a bed of fire-roasted corn, red pepper, fresh basil and wild rice risotto. top wine match – Au Bon Climat Pinot Noir Kalamata Chicken Breast and Polenta 18- two chicken breasts encrusted with olives, bread crumbs, and citrus zest, served with tomato and fennel sauce and grilled gorgonzola polenta cakes. top wine match – Ponzi Pinot Gris Grilled Duroc Pork Chop 28- Locally-raised duroc pork chop cider-rosemary-brined and grilled served on a bed of fire-roasted corn, red pepper, fresh basil and wild rice risotto. top wine match – Fog Crest Russian River Chardonnay Grilled Eggplant and Fresh Mozzarella 16- grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh mozzarella, finished with tomato-fennel sauce and a balsamic reduction. top wine match – Ponzi Pinot Gris split entrees will be assessed a four dollar charge. vegetarian, gluten-free, nut-free and dairy-free menus available. * consuming raw or undercooked foods may increase your risk of foodborne illness

salads Grilled Steak Salad with Maytag Dressing 9- 16- house-made maytag blue cheese dressing on a bed of mixed field greens, with grape tomatoes, grilled beef tenderloin, and thin, crispy leeks. top wine match – Adaptation Cabernet Sauvignon Baby Arugula and Poached Pear Salad 6- 10-fresh, baby arugula greens, tossed with pomegranate vinaigrette, served with danablu cheese, shiraz-spice-poached pears, toasted walnut. top wine match – Ponzi Pinot Gris Spinach and Roasted Beet Salad 6- 10- baby spinach, feta cheese, roasted baby beets, orange supremes, and toasted walnuts, tossed with our house-made balsamic vinaigrette. top wine match – Wheat State Wine Co. Vidal Blanc Wild Mushroom Salad 6- 10- blend of roasted wild mushrooms served warm on a bed of mixed field greens with balsamic dressing, finished with shaved asiago and walnuts. top wine match – Au Bon Climat Pinot Noir Salad 4-O 5- mixed greens and romaine, candied pecans, fresh sliced strawberries, crumbled blue cheese, tossed with our house-made balsamic vinaigrette. top wine match – Wrath Ex Anima Syrah

may we also suggest adding grilled steak, scallop, chicken, or salmon to any salad.

cheese Vermont Creamery Bonne Bouche 12- vermont. goats milk. ash-ripened cheese from farm-fresh goats milk, this “tasty bite” has a creamy palate with fruity notes of lemon and floral. top wine match – Mulderbosch Sauvignon Blanc Roelli Cheese Haus Dunbarton Blue Cheddar 12- schullsburg, wisconsin. cows milk. a pressed cheddar style cheese, with mild blue notes, this a unique, subtle cheese, that anyone can enjoy. top wine match – Roth Cabernet Sauvignon Dutch Girl Creamy 12- lincoln nebraska. Sustainably-farmed goats milk. wonderful, fresh style chevre produced by a small family farm, we coat it in herbs de provence. top wine match – Mulderbosch Sauvignon Blanc Uplands Pleasant Ridge Reserve 9- wisconsin. raw cows milk. varied and subtle flavors, this blend of nine types of milk is cave aged to produce an unbelievable alpine-style cheese. top wine match – Adaptation Cabernet Sauvignon Wiebe Dairy Cottonwood Reserve Cheddar 9- durham, kansas. raw cows milk. aged almost 2 years, this family dairy’s cheddar has and intense, slightly sweet flavor, long finish, nice crystals. top wine match – Roth Cabernet Sauvignon Saint-Agur Blue 12- auvergne, france. cows milk. double-cream blue cheese aged 60 days, creamy style with bright and flavorful with a sweet and tangy finish. top wine match – Royal Tokaji Aszu Fromager d’Affinois 9- rhone, france. cows milk. triple cream, bloomy cheese, like a buttery-rich and creamy brie de meaux. an ultra-silky texture, with a mild finish. top wine match – Bouvet Cremand d Alsace Jasper Hill Bayley Hazen Blue 12- greensboro bend, vermont. raw cows milk. a creamy, an anise spicy, peppery, stilton-style blue cheese aged for four months with a natural rind. top wine match – Heitz Ink Grade Vineyard Port Manchego 8- la mancha, spain. sheeps milk. aged hard yellow cheese with medium nutty flavors and hints of salt crystals, the traditional cheese of spain. top wine match – La Cartuja Priorat Spain Podda Classico 9- sardinia, italy. Sheep and cows milk blend. aged for one year, sharp with aromas of fresh herbs, a creamy, nutty, cheese with a sharp finish. top wine match – Emmolo Merlot by Caymus Essex Street Aged Gouda l’Amuse 12- holland. cows milk aged 2 years. with notes of caramel and hazelnut. a crumbly, aged cheese, velvety texture with a delightful crystalline crunch. top wine match – Fillus Malbec The Cheese Board 28- your choice of any four of the above cheeses served with tasting notes there is an additional charge of 3- for any of our top tier cheeses

charcuterie Redondo Iglesias 15 Month Serrano 12- salamanca, spain. incredible, dry-cured, aged a full 15 months, spanish serrano ham served with accompaniment of membrillo (quince paste). top wine match – Emmolo Merlot by Caymus Creminelli Barolo Salami 12- salt lake city, utah. handmade italian-style slow cured, seasoned with barolo to balance the intense flavor profile, served with chai-pickled grapes. top wine match – Emmolo Merlot by Caymus Fra'Mani Salametto Piccante 12- san francisco, california. small dry salame, unique, aromatic spices of cardamom, ginger, clove, served with zucchini bread and butter pickles. top wine match – La Cartuja Priorat Spain La Quercia Coppa 12- norwalk, iowa. cured pork shoulder, aged six months, sweet, smoky and rich, sustainably produced, served with pickled local sweet corn relish. top wine match – Saldo Zinfandel Pork Terrine 12- french country style pork terrine, made in house using locally-raised pork, with spices and fresh herbs, served with homemade country beer-mustard. top wine match – La Cartuja Priorat Spain The Charcuterie Board 28- your choice of any three of the above meats, with toasted ciabatta there is an additional charge of 4- for any of our top tier meats