Anton's Meatballs
$14.00Finely ground steak and pork over a parmesan cream sauce with house marinara and basil
Dairy
Kansas City, MO
Finely ground steak and pork over a parmesan cream sauce with house marinara and basil
Breaded and fried served with honey mustard and fries
Topped with a local quail egg and an assortment of accompaniments
Sliced riblets marinated in a soy and Cholula sauce
Four potato skins topped with Gouda cheese sauce, bacon bits, chives, and sour cream
Tabbouleh, truffle salt, pickled red onion, and grilled baguette
Five boiled wild Gulf shrimp served over chilled spicy cocktail sauce
Roasted red pepper lemon butter, capers, hard-boiled egg, red onion, and grilled baguette
Lifted Spirits gin, lemon juice, simple syrup, soda, basil
Lifted Spirits gin, blackberry simple syrup, lemon juice
Cimarron tequila, muddled pineapple & jalapeño, Combier triple sec, lime juice
Tito's, black cherry juice, fresh squeezed lime juice
A citrus soda spritzer meets old school Cappelletti with Prosecco Red Aperitivo
Roasterie Cold Brew Coffee, vodka, Rieger Café Amaro
Lifted Spirits gin, Prosecco and fresh squeezed lemon juice
Your call of a classic vodka mule, Kentucky bourbon mule, or Mexican tequila mule
Freshly baked cinnamon-spiced apples and crunchy oats topped with vanilla bean ice cream
Bourbon caramel drizzled, freshly baked cinnamon-spiced apples and golden raisins with vanilla bean ice cream
Bourbon caramel and pecans served with Spumoni ice cream
Vanilla bean crème brûlée topped with mixed berry compote
Steamed New England lobster tail and three wild Gulf shrimp sautéed in a white wine, butter, and garlic sauce, with the vegetable of the day
Finely ground Angus with onion, cheddar, green pepper, and Anton's ketchup blend with mashed potatoes, brown gravy and the vegetable of the day
Braised chuck roast, carrots, onions, and Russet potatoes in a savory au jus demi-glace
8 oz steak burger topped with cheddar cheese, lettuce, tomato, pickle, onion on Brioche bun
Brined and lightly breaded Buffalo chicken with pickled red onion, coleslaw and Cholula mayo on an egg bun
8 oz steak burger topped with bacon, cheddar, stone-ground mustard on a Brioche bun
Sliced ribeye with smoked gouda, topped with sautéed mushrooms, bell peppers, and onions on Italian hoagie
Whole romaine leaves, parmesan, anchovies
Double-boned frenched Duroc pork chop brined and grilled topped with Apple Butter
New England lobster tail steamed with butter served with lemon
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Banhez mezcal, Cimarron tequila, muddled fresh fruit, sugar, and bitters
Cimarron tequila, grapefruit juice, lime juice, and club soda
Rieger rye, muddled fresh fruit, sugar, and bitters
Red wine, brandy, orange juice, triple sec, simple syrup
Rosé wine, lemon juice, Combier triple sec, cranberry juice
Rye whiskey, Drambuie, sweet vermouth, Angostura black walnut bitters, cherry
Vanilla bean ice cream served over hot chocolate pudding cake
Chef's rotating selection of assorted seasonal flavors
Braised beef with market vegetables, smoked gouda bacon mac n' cheese, port demi-glace
Peppercorn-crusted tenderloin tips in a cognac cream sauce with house-fried potatoes and mixed greens garnish
Bacon mac n' cheese
Housemade pickled vegetables, cilantro, chili garlic sauce, pickled red onion on a Brioche bun
8 oz steak burger topped with Bleu cheese crumbles, caramelized onion, and taproom steak sauce on a Brioche bun
Romaine hearts, Maytag bleu cheese crumbles, red onion, bacon, and buttermilk dressing