Dinner Menu


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


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


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


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

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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