Dinner Menu

Appetizers

Majestic Mussels and Fries  – 13

PEI mussels, white wine garlic cream sauce, fries

Cheese Plate – 11  /

with Charcuterie Meats – 16

Chef’s selection of fine cheeses with accoutrements.

Grilled Flatbread† – 11

Garlic & rosemary flatbread, romesco, kalamata olives, red onion, spinach, feta, fried almonds

Spinach & Artichoke Dip – 10

Crab Cakes – 13.5

Italian salsa verde, lemon beurre blanc

Fried Risotto – 9

Cheddar stuffed risotto, avocado cream, tomato chipotle sauce

Shrimp Lejon – 14

Bacon wrapped horseradish stuffed shrimp, dijonaise

 

Soups & Salads

Steak Soup or Soup of the Day Cup – 5 / Bowl – 7

Spinach Salad† – 15

Raspberries, blackberries, blueberries, spiced pecans, scallions, goat cheese, orange ginger vinaigrette

Add chicken – 6 / Add salmon** or crab cakes – 10  Add 8oz hanger steak ** – 12

Chicken Caesar Salad – 16

Sub salmon** or crab cakes – 8  

Sub 8oz hanger steak ** – 10

Cobb Salad – 16.5

Grilled chicken breast, avocado, tomato, egg,

 bacon, cheddar cheese, shallot vinaigrette 

Sub salmon** or crab cakes – 8

Sub 8oz hanger steak** – 10

Steak Salad** – 26

Sliced 8oz hanger steak, spinach, romaine, blue cheese crumbles, cherry tomatoes, hardboiled egg, mushrooms, crispy red onions, red wine vinaigrette

Entrees

Scottish Salmon** – 29

Grilled or sautéed 8oz salmon fillet, beurre blanc

Shrimp and Scallops – 36

North atlantic sea scallops, wild caught gulf coast shrimp, red bell pepper, mango, cilantro-jalapeño coconut sauce, rice crisps

 New Zealand Lamb Chops** – 38

Three grilled double-cut chops, honey-rosemary bordelaise

Chicken Fusilli – 26

Diced chicken breast, corn fusilli pasta, cherry tomatoes, speck, gouda curds, scallions, garlic, verjus, olive oil

Steaks

8oz. Hanger Steak** – 30

Grilled sliced hanger steak, whiskey bbq sauce, crispy onions

Majestic Steak** – 47

Pepper-encrusted center-cut pan seared 8oz. filet mignon, brandy peppercorn cream sauce

USDA center-cut Filet Mignon**

6oz. – 39 / 8oz. – 46  USDA dry-aged 12 oz. Rib Eye**  – 40

USDA dry-aged Prime Rib**

10oz. – 36 / 14oz. – 44

USDA dry-aged KC Strip**

8oz. – 36 / 12oz. – 45

USDA dry-aged 30oz. Bone-In Rib Eye** – 62

USDA dry-aged 16oz. T-Bone**  – 45

12oz Dry Aged Bone-In Filet – 58

One of the rarest cuts of beef, the dry-aged bone-in filet combines the

tenderness of the filet with the added flavor of cooking on the bone

USDA Prime 32 Day Dry Aged 14oz Rib Eye – 56

Only the top 1-2% of American beef is graded as prime, 

this rib eye is dry aged for 32 days for intense flavor.

12oz Sliced Bison Tenderloin with Béarnaise – 55

Local, grass-fed Bison steaks offer a rich, beefy flavor with very low fat.

20oz Dry Aged Bone-In American Wagyu Strip – 64

32oz Dry Aged American Wagyu Porterhouse – 88

Add an 8oz. cold water Lobster Tail to any Steak or Entree – 24

ENTREES AND MAJESTIC STEAKS INCLUDE

CHOICE OF SOUP OR SALAD
Steak Soup Soup of the Day House Salad
Shallot Vinaigrette, Blue Cheese. Ranch, Raspberry Vinaigrette,
Honey Mustard Vinaigrette, Creamy Poppyseed,  Caesar Salad – 3.5 Spinach Salad – 3.5

CHOICE OF SIDES
Rice Pilaf Majestic Fries Baked Potato Mashed Potatoes with Gravy Green Beans with Red Onion Vegetable of the Day
Steamed Asparagus – 3 Four Cheese Mac & Cheese – 3 Twice Baked Potato – 3 Creamed Spinach – 3

 

 

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