Dinner Menu

*These items may be served raw or undercooked based on your specification or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

 

Appetizers


CORNBREAD MUFFIN [V] 5

with herbed bourbon butter 

DIPS AND CHIPS [V] 15

spinach & artichoke dip and guacamole served with house-made tortilla strips

SHISHITO PEPPERS [V] 11

with Ponzu glaze

BISON MEATBALLS* 15

three free-range bison meatballs with a Palisade peach reduction 

BLACK PEPPER CRISPY CALAMARI & SHRIMP 15 

with chipotle remoulade

CRAB CAKES* 17

two crab cakes with a citrus remoulade

 

Salads & Soups

add pulled rotisserie chicken +5     or grilled shrimp +6

CLASSIC WEDGE [V] 13

chunky blue cheese dressing, bacon ends, tomato, pickled red onion

BURRATA CAPRESE [V] 15

creamy burrata cheese with sourdough toast points, local heirloom tomatoes, and a balsamic drizzle

CAESAR* 13

with bacon ends and pieces, house-made sourdough croutons, and shaved parmesan 

PEAR & GOAT CHEESE [V] 17

baby greens, port-poached pears, crisp fried goat cheese, sweet and smoky cashews, roasted apple vinaigrette 

CREAMY CHICKEN & WILD RICE SOUP 9/BOWL

pulled rotisserie chicken, vegetables, and wild rice with a rich buttermilk base

HEIRLOOM TOMATO BISQUE [v] 7/BOWL

pulled rotisserie chicken, vegetables, and wild rice with a rich buttermilk base

add cornbread muffin +3 

Plated

 

CAST IRON RAINBOW TROUT 27

8oz rainbow trout seared camp-style in cast iron with a roasted almond and seasonal vegetable medley

HEIRLOOM TOMATO PASTA [V] 19

whole wheat penne pasta, local heirloom tomatoes, shaved parmesan, and white wine garlic sauce

24OZ DOUBLE BONE-IN PORK CHOP* 29

thick-cut pork tenderloin and two ribs glazed in a Carolina mustard sauce, served with local squash puree and Palisade fruit reduction

SCOTTISH SALMON ALFREDO 33

cold water Atlantic salmon served over Scotch whiskey fettuccine alfredo

BRAISED SHORT RIB AND PANCETTA RAGU 31

caramelized beef short rib and crispy pancetta in a tomato sauce on pappardelle pasta

Protein

Two 5oz Northern Atlantic Lobster Tails      51 

with Champagne garlic butter 

10oz SIRLOIN*     31        

Nieslanik Beef, locally raised

14oz RIBEYE*     47

Nieslanik Beef, locally raised

9oz BACON-WRAPPED FILET*     49

Linz Top Choice

16oz KOBE NEW YORK STRIP 51

Snake River Farms American Wagyu

8oz BISON STRIP LOIN*     39

free-range, bacon-wrapped

16oz BISON DELMONICO*      49

free-range bone-out bison ribeye

ROTISSERIE CHICKEN*     25

roasted free range chicken seasoned with fresh thyme

Additions

Bearnaise     5 

Chimichurri     4

Bleu Cheese Bacon Butter     5 

Northern Atlantic Lobster Tail Surf & Turf (5oz)    25

Sharables

ROASTED WILD MUSHROOM MEDLEY [V]   11

crimini, portabella, and oyster mushrooms in a garlic white wine reduction

SAUTEED BROCCOLINI  [V]     11

with pine nuts, lemonada, and Thai red chilis

MAPLE GLAZED PORK TENDERLOIN MAC & CHEESE     13

creamy cheddar macaroni and cheese featuring our maple-glazed pork tenderloin

gluten free pasta   +2

SMASHED PURPLE  POTATOES  [V]    11

crispy potatoes sea salt and white wine mustard sauce

CREAMED CORN  ELOTE  [V]     13

Olathe sweet creamed corn with authentic Mexican street corn spices and cotija cheese

TWICE BAKED POTATO     13

loaded with cheese and bacon

ROASTED BBQ BRUSSELS SPROUTS [V]     13

seared in a sweet honey mustard glaze

TRUFFLE & PARMESAN FRIES     11 

with fresh herbs