— APPETIZERS AND PASTAS —Shareable dishes that capture the flavors of the season Rise Farms Salad 12 Local Greens, Ginger Sesame Dressing, Shaved Cheese, Radish Chicken Liver Mousse 14 Ciabatta, Rosé Poached Rhubarb, Pickled Green Strawberries Beet Salad 14 Roasted Beets, Lemon Vinaigrette, Belidi Olive Caramel, Whipped Tofu Kanpachi Crudo 15 Green Tomato Umeboshi, Yuzu Kosho, Marcona Almond, Castelvetranos Brioche 11 Fresh Baked Brioche Loaf, Strawberry Rhubarb Jam, Butter Asparagus 13 Asparagus, Radish, Dill, Lemon Ailoi, Pistachio, Cured Egg Yolk Crab Agnolotti 21 Green Garlic Emulsion, Lemon Breadcrumb, Bottarga, Fennel Mushroom Cavatelli 23 Mushroom Ragu, Rye Cavatelli, Hazelnut, Aho Blanco, Englsih Peas Lamb Orecchiette 24 Merguez Sausage, Broccolini, Feta, Aleppo, Chile Oil — ENTREÉS —Featuring Kansas meats, fish, game and produce Campo Lindo Chicken 30 Spaetzle, Baby Artichoke, Mushroom Ragu, Pine Nuts, Hearty Greens Grilled River Trout 28 Shaved Asparagus, Radish, Grilled Lemon, Burnt Bread Salsa Verde Pan-Seared Scallops 36 Pea Puree, Pommes Paolo, Fennel, Pea Shoots, Mint Pistou Grilled Bavette Steak 35 Leek Fondue, Pommes Frites, Baby Boy Choy, Grilled Spring Onion Suckling Pig 31 Fava Beans, English peas, Farro Verde, Ajo Blanco, Pickled Fennel