Wine Dive + Kitchen Menu in Kansas

Locally raised, bone-in heritage pork chop, lightly trimmed and thick cut, served with roasted garlic mashed potatoes and beer-braised Brussels sprouts with bacon, finished with a lemon dill buere blanc.

Rich wild-boar and wagyu meat sauce, pappardelle pasta, parmesan cheese and chives.

A savory rosemary marinade enhances the rich flavor of these tender chops, served with roasted garlic and sage polenta, char-grilled broccolini, and a roasted fig miso sauce for a bold and balanced finish.

Two buttermilk-brined chicken thighs, breaded in Nashville hot spice, and fried golden brown. Served with cheesy polenta and charred spring onions.

Perfectly seared jerk-seasoned duck, served with spicy Brussels sprouts and plantains.

16oz hand cut, locally-raised Ribeye, garlic parmesan mashed potatoes, sautéed haricot vert and red wine demi-glace.

8oz Angus beef tenderloin, garlic potato puree, grilled asparagus and red wine demi-glace.

14oz hand cut, potato Bravas, sauteed green beans red-wine demi-glace.

Teres Major, crispy fries, and chimichurri. Served with lemon Dijon aioli.

Served with roasted root vegetables and grilled broccolini, finished with a decadent brown butter sauce.

Lobster, shrimp, and crab tossed in Fontina, cheddar, and American cheeses, mixed with creamy white-wine sauce and cavatappi pasta. Served with sliced local baguette.

Served with roasted root vegetables and wilted spinach.

Seared salmon with tomato basil risotto, grilled asparagus, and lemon dill beurre blanc

Succulent shrimp sautéed with garlic and sun-dried tomatoes, served over a bed of angel hair pasta.

House-made, black-bean patty, cheddar cheese, lettuce, tomato and avocado and sriracha aioli on a Martin's potato roll.

Sun-dried tomato and basil risotto with sautéed sugar snap peas, sautéed mushrooms and asparagus.