Panko encrusted fried cheesy wild mushroom risotto balls served with a red pepper romesco sauce.

Savory bread pudding consisting of baguette, fresh herbs, thyme, gruyere, and parmesan topped with prosciutto and baked golden brown.

Fried wonton chips topped with seared rare Ahi Tuna topped with a seaweed salad and finished with eel sauce and sweet chili sauce.

Cornmeal breaded and fried oysters on top of fried wonton chips and topped with habanero aioli and balsamic reduction.

Two lamb patties made in house served with red pepper aioli, carmelized red onions, feta cheese, and arugula on a slider bun.

Local free range eggs hard boiled and finished with balsamic reduction and chimmichurri.

Blistered shishito peppers with spicy shoyu, drizzled with eel sauce and toasted sesame.

Creekstone Farms beef tenderloin served carpaccio style on a toasted baguette with a pesto cream cheese and horseradish aioli.

Made with Kansas grown garbanzo beans & served with naan bread and vegetables.

House made french fries served with our house made dipping sauces.

Moroccan Spiced Lamb Meatballs with a mint yogurt sauce.

Mixed greens with fresh mint, parsely, cilantro, red onions, kalamata olives, feta cheese, and cucumbers served with grilled naan bread and fattoush dressing.

Mixed greens with fresh mint, parsely, cilantro, red onions, kalamata olives, feta cheese, and cucumbers served with grilled naan bread and fattoush dressing.

Romaine and Parmesan with house made croutons and caesar dressing.

Romaine and Parmesan with house made croutons and caesar dressing.

A wedge of iceberg lettuce, bacon lardons, cherry tomatoes, and red onions topped with blue cheese crumbles. Served with Green Goddess dressing.

A wedge of iceberg lettuce, bacon lardons, cherry tomatoes, and red onions topped with blue cheese crumbles. Served with Green Goddess dressing.

Spring Mix and Peashoots tossed with a blackberry vinaigrette, goat cheese, toasted almonds, strawberries, blackberries cherry tomatoes and apple sticks.

Spring Mix and Peashoots tossed with a blackberry vinaigrette, goat cheese, toasted almonds, strawberries, blackberries cherry tomatoes and apple sticks

8 month-aged raw cows milk from Switzerland; cows graze at high elevations, primarily on flowers/wild onion rather than grass. The wheels are rubbed with a lard/brine solution. Nutty, earthy, mushroom flavors. 

4 month-aged raw sheeps milk cheese from Sardinia; same family farm for 3 generations. Dark truffle is pasted using a mortal/pestal technique, then rubbed on to the wheel; one month into aging, the wheels are poked with long needles to start the veining effect. Potent truffle personality, matched with bright, floral sheep notes.

Raw sheeps milk cheese made in the most traditional style, using Penicilium Roqueforti mold, mixed with the milk then poked with long needles, once firm, to start the veining effect. Bold, salty, rich, creamy.

Top-selected hog thighs air-cured in Alto-Adigé, IT for 12 months; slightly spiced; dense, firm, smoky notes, reminiscent of bacon.

Goose/duck liver, whipped at high speeds with black Périgord truffles and aspic, delicately spiced. Luxurious texture, rich, dense flavors of earth.

Acorn-fed black pig from Spain, air-dried for 8 months, rubbed in lard for flavor/preservation. It is similar to Prosciutto, but it is a leaner ham with a longer aging time. Serrano has a firm texture and a pronounced flavor profile.  Complex and delicious, this ham is shaved thinly and has a wonderful balance of salt and sweet.

Our full cheese and charcuterie selection on a large board with seasonal pickles and jam.

Braised pork shoulder, sliced ham on a pressed Radina’s hoagie bun with melted swiss cheese, dijon aioli and pickles.

Two fried eggs with thick cut bacon, lettuce, and tomato served on grilled Radina’s sourdough with truffle aioli and gruyere cheese.

8oz Creekstone Farm ground beef hand mixed with bacon and grilled. Served with carmelized onions and roasted garlic jam, gruyere cheese and dijon aioli on a brioche bun.

Your choice of grilled chicken or braised pork shoulder served on a Radina’s demi baguette with a pickled carrot slaw, cilantro, jalapenos, cucumber and a sriracha scallion mayo.

Three grilled or fried pieces of cod with a house-made spicy tartar sauce, lettuce, and pico de gallo.

House made vegan black bean patty on a brioche bun with red pepper aioli, lettuce, tomato, and avocado.

Creekstone Farms filet topped with herb compound butter served with grilled asparagus and yukon gold gruyere and scallion mashed potatoes.

House braised Texas wild boar in a tomato ragu with red and port wine served over cavatappi pasta with sliced Radina’s baguette.

Peppercorn crusted Cedar River Farms hanger steak seared and served with our house fries and a herb hollandaise.

Locally raised Heritage breed bone in pork chop served with roasted baby yukon gold potatoes with haricot vert and finished with a dijon cream sauce.

Red Bird Farms chicken thighs marinated and braised in red wine with aromatic vegetables served with roasted Yukon gold potatoes

Lobster, shrimp, and crab sauteed with a white wine cream sauce and tossed with cavatappi pasta and a house blend of cheeses. Served with sliced Radina’s baguette.

Canadian Salmon grilled and served with pesto, wild rice quinoa risotto and grilled asparagus.

Grilled Maple Leaf Farms duck breast finished with a pickled mustard seed and oyster mushroom sauce served with duck fat brussels sprouts.

Grilled Mahi Mahi with a blood orange glaze on a bed of kale brussel sprouts and radicchio with shoyu sauce topped with a pea shoot and blood orange supreme salad

16oz bone in Black Angus beef ribeye finished with green peppercorn demi glacé. Served with roasted baby yukon gold potatoes and haricot vert.

Pan seared Hokkaido scallops on a bed of roasted mushroom and gruyere risotto with garlic cream sauce and pan wilted spinach.

Sauteed yellow squash, mushrooms zucchini, tomatoes, and spinach tossed with linguini in a spicy pesto sriracha sauce. Served with sliced Radina’s baguette. Add grilled natural chicken breast - $5 Add grilled Canadian Salmon - $10

Grilled lamb chops with red wine reduction on cauliflower puree with grilled asparagus

Ginger infused custard with caramelized sugar and berry mint garnish.

Gluten free and made with dark and semi sweet chocolate and spiced rum.

Caramel apple pecan bread pudding with house-made sauce and vanilla bean ice cream.

Spiced Rum Chata cream cheesecake on graham cracker crust finished with white chocolate mousse.

Creamy cheddar grits, sautéed shrimp with bacon, garlic, lemon, tomato, and green onion.

Potatoes, bell peppers, avocado, bacon, jalapeño, red onion, sriracha and a fried egg.

2 eggs, potatoes, bacon, sausage, your choice of bread.

Coffee crepe with chocolate mousse filling and cherries on top.

3 eggs, red bell pepper, red onion, mushroom, potatoes, roma tomatoes, feta cheese, fontina cheese, balsamic vinegar and arugula on top.

2 large biscuits topped with Jalapeño sausage gravy.

Radina’s challah bread with fruit cream cheese and fresh fruit.

Lobster, shrimp, and crab sauteed with a white wine cream sauce and tossed with cavatappi pasta and a house blend of cheeses. Served with sliced Radina’s baguette.

Made with Kansas grown garbanzo beans & served with naan bread and vegetables.

Local free range eggs hard boiled and finished with balsamic reduction and chimmichurri.

Always vegetarian Served with a side salad.

Naan, scrambled eggs, bacon, avocado, tomato, and onion.

Sausage wrapped hardboiled egg, fried and served with a spicy maple aioli.

Creekstone Farms beef burger patty, fried egg, bacon, Swiss cheese, and bloody mary aioli on a brioche bun.

Grilled Red Bird Farms chicken breast served with house made BBQ sauce, grilled jalapeño and pineapple rings, bacon, and Swiss cheese. Served on a brioche bun.

Two fried eggs with thick cut bacon, lettuce, and tomato served on grilled Radina’s sourdough with truffle aioli and gruyere cheese.