dinner

reservations

 

Menu Revised as of March 4th, 2017

 

Starters / Small Plates

Freshly Made Soup Cup 6 Bowl 8

MUSHROOM RISOTTO 14 gf
Arborio Rice, Shiitake, Oyster Mushroom, Dates, Greens, Herbs, Bonito Flakes

CALAMARI 12
Flash Fried Fresh Calamari, Soy-Caramel Aioli & Housemade Kimchi

POTSTICKERS 13
Campo Lindo Chicken, Wasabi Peas, Radish, Ponzu & Sweet Garlic Puree

PATE 10
Chicken Liver Pate, Cranberry Gelee, Fig Mostarda, Garlic Crostini, Herb Salad

CHICKEN TERRINE 11 gf
Smoked Chicken, Pickled Onion, Horchata, Fried Hominy, Chili Gastrique

BONE MARROW 15
Roasted Hatfield Farms Marrow, Pickled Spring Vegetables, Arugula Pesto, Caper-Onion Marmalade & Grilled Baguette

ALMOND CRUSTED TROUTDALE FARMS TROUT 14
Farro, Tomato, Green Tomato Jam & Basil

Salads

Enhance Your Salad Chicken 10 | Steak* 12

HOUSE SALAD Sm 6 Lg 9 gf
Local Mixed Greens, Pecorino Romano, Radish, Marcona Almonds, Bloomed Cranberries & Citrus Champagne Vinaigrette

WINTER SALAD 12 gf
Caramelized Brussels Sprouts, Roasted Mushrooms, Arugula, Grilled Parsnips, Aged Goat Cheese & Mustard Vinaigrette Vinaigrette

DUCK CONFIT SALAD 12 gf
Poached Pear, Blue Cheese, Kale, Smoked Walnuts, Roasted Garlic Vinaigrette

Mains

SEARED SEA SCALLOPS 35 gf
Chana Dal, Pickled Shrimp, Grilled Coconut Curry, Papaya Chutney

PAN SEARED ARCTIC CHAR 30 gf
Kansas Corn Hominy, Greens, Black Garlic Puree, Blood Orange

GRILLED BEEF TENDERLOIN 42 gf
Grilled 8 oz Beef Tenderloin, Haircot Vert, Roasted Fingerling Potatoes, Sauce Robert

CHICKEN BREAST 26 gf
Pan Seared Free Range Chicken Breast, Parsnip Puree, Brussels, Pecans, Figs, Leeks, Sweet Garlic Butter Sauce

BRAISED PORK BELLY 28 gf
Sesame Braised Pork Belly, Miso Rice Pudding, Mushroom, Pickled Cucumber, Nori Puree

CARBONARA 23
Beet Fettuccine, Pancetta, Mushrooms, Kale, Poached Egg, Herbs & Pecorino Romano

VEGETABLE ENTREE 20 gf
Roasted Sunchokes, Spiced Carrot Puree, Spaghetti Squash, Grilled Artichoke,‘Wood and Salt’ Rye Pepper

Executive Chef, Brandon Winn
Sous Chef, Alex George
Banquet Chef, Edwin Fluevog
Pastry Chef, Antonia Rodes

gf Indicates Gluten Free


Webster House Voted “Best of Venues”
Private meetings and dining for groups up to 130,
larger receptions and events up to 325.
Contact Kathy Done at (816) 221-4713 for details.

*These items may be cooked to order. 
Consuming raw or undercooked
meats, poultry,seafood, shellfish or eggs
may increase your risk of foodborne illness.

*All Menus are Subject to Change

An 18% gratuity will be added to groups of six or more.