Local Unfiltered microbrewery with craft beer in Emporia, Kansas

Chef’s Menu

For the week of February 16, 2017
Begins at 5:00 p.m. nightly.

Potato Croquettes 6
Smashed potatoes with cheddar, sour cream, and fresh chives, rolled into balls, breaded, then deep fried. Served with steak house aioli dipping sauce.

Seafood Ravioli 17
Ravioli stuffed with lobster, shrimp, scallops, carrots, onions, green peppers, and garlic served in a Marsala wine cream sauce. Garnished with fresh thyme and shredded parmesan. Started with a house salad.*

Calamari Pizza 15
Sautéed calamari rings with roasted garlic, cherry tomatoes, and Fontina cheese on an olive oil sauced crust. Finished with a lemon saffron aioli drizzle.

Entrée
Entrée is started with a house salad and your choice of dressing*.

12 oz. Dry Aged Top Sirloin 29
Premium choice dry aged, center cut sirloin. Aged thirty five days.

Entrée is presented with brick oven broccolini and sour cream and chive smashed Yukon gold potatoes.

Desserts
Gluten Free Brownie a la Mode 5
Porter Infused Crème Brulee 5
House Made Cobbler a la Mode 6
House Made Bread Pudding a la Mode 6
Assorted Cheesecakes 6 (Check with your server about assortment availability.)

*Dressing Choices: ranch, blue cheese, lemon cucumber vinaigrette, avocado vinaigrette, balsamic vinaigrette, or thousand island.

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