Starters CRAB CAKES* 18 shaved fennel and apple slaw
JUMBO SHRIMP COCKTAIL
16
GF
cocktail sauce, caper berries, lemon
QUESADILLA 15 cheddar jack, pueblo green chiles, guacamole pico de gallo, sour cream, add grilled chicken 6
VEGGIE SPRINGS ROLLS
17
GF/VG
napa cabbage, carrots, mushrooms scallions, thai chili sauce
B u r g e r s & S a n d w i ch e s
Soups LOBSTER BISQUE
choice of french fries, chips, side salad, or fruit additional side charges may apply GF
12 KC BURGER* 19
poached maine lobster, brandy, thyme
local black angus aspen ridge blend, tomato green leaf lettuce, red onion, brioche bun
SOUP OF THE DAY 7 crafted daily, locally sourced, regionally inspired
CHICKEN SANDWICH* 17 deep fried red bird farms chicken breast, tomato
Salads
green leaf lettuce, hellman’s mayo, pickles, brioche bun
CAESAR 15
THE COUNTRY CLUB* 15
romaine, parmigiano-reggiano, white anchovies
turkey, ham, applewood smoked bacon, swiss, cheddar
focaccia croutons, creamy garlic dressing
bibb lettuce, tomato, hellman’s mayo, sourdough bread
COBB SALAD 16
THE SMOOCHER* 16
applewood smoked bacon, grilled chicken
applewood smoked bacon, grilled tomato
hard boiled eggs, heirloom tomatoes, red onion
avocado, american cheese, toasted sourdough
blue cheese, ranch dressing
add egg for $3
THE POSSIBLE BURGER*
WEDGE 15
VG
18
applewood smoked bacon, moody blue cheese
house-made beet patty, arugula, goat cheese
heirloom tomatoes, 1000 island dressing
pickled red onions, brioche bun
MEDITERRANEAN CHOPPED SALAD
GF/VG
romaine, kalamata olives, red onion, basil crispy capers, balsamic vinaigrette
18
REUBEN 17 corned beef, sauerkraut, melted swiss 1000 island dressing, thick-marble rye
FRENCH DIP 17 shaved rosemary prime rib, caramelized onion melted swiss, au jus, toasted hoagie
GF Indicates items that are carefully prepared to be gluten-free but may still contain trace amounts. V Indicates items that are vegetarian.
VG Indicates items that are vegan.
Indicates items are wellness and health foods. *Consuming raw or under cooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.
Entrees OMELET*
20
GF/V
french style omelet, gruyère cheese, local roasted mushrooms, crushed yukon gold potatoes
SALMON*
GF
24
french green lentils, garlic, red wine jus
RUBY RED TROUT*
GF
25
crushed yukon gold potatoes, confit tomatoes, almonds
BONE IN PORK CHOP*
GF
26
creamy polenta, mushroom madeira sauce
CHICKEN PICCATA* 23 angel hair pasta, artichokes, capers, garlic, lemon, white wine
SPRING VEGETABLE COCONUT CURRY
GF/VG
18
spring vegetables, jasmine rice, thai yellow corn broth, bok choy add chicken 6
Steaks certified black angus, served with a loaded baked potato
RIBEYE 14 OZ* 42 FILET 8 OZ* 45 DRY AGED NY STRIP 10 OZ* 46
Sides hand-cut fries 6 whipped potatoes 8 sautéed spinach 6 roasted local mushrooms 8 grilled asparagus 9 tator tots 6 house chips 6
GF Indicates items that are carefully prepared to be gluten-free but may still contain trace amounts. V Indicates items that are vegetarian.
VG Indicates items that are vegan.
Indicates items are wellness and health foods. *Consuming raw or under cooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness.
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