Local Unfiltered microbrewery with craft beer in Emporia, Kansas

Chef’s Menu

March 15 – March 21, 2018
Begins at 5:00 p.m. nightly.

Focaccia Bread 7
Toasted focaccia with parmesan and Italian seasonings. Served with a blend of olive oil balsamic vinegar, and cracked black pepper.

Lemon Chicken Penne 15
Brick oven chicken, cherry tomatoes, roasted garlic, and fresh basil in a lemon butter sauce. Garnished with parmesan and started with a house salad.*

The Spinach Andouille Pizza 15
Sliced andouille sausage, fresh jalapeño, spinach, and pepper jack cheese on a Cajun Alfredo sauced crust.

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

North Pacific Halibut 21
A grilled 8 oz. filet of halibut, garnished with fresh grapefruit zest.

Entrée is presented with brick oven asparagus and garlic cheddar smashed red potatoes.

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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