dinner

reservations

 

Menu Revised as of April 27th, 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 & House-made Kimchi

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

PATE 12
Liver Pate, Cranberry Gelee, Fig Mostarda, Garlic Crostini, Herb Salad

CHARCUTERIE 15
House-made Terrines, Pickles, Accompaniments, Grilled Bread

BRUSCHETTA 13
Grilled Bread, Boucheron, Candied Beets, Radish, Pistachio. Pea Shoots

ALMOND CRUSTED RAINBOW 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

SHORT RIB SALAD 13 gf
Grilled Bulgogi Short Rib, Rice Noodles, Napa, Carrot, Mint, Cilantro, Wasabi Pea, Black Garlic Vinaigrette

DUCK CONFIT SALAD 12 gf
Arugula, Cured Duck, Spicy Pecans, Sheep’s Milk Cheese, Sweet Potato, Smoked Berry Vinaigrette

Mains

SCALLOPS 35 gf
Dulse Broth, Grilled Corn, Sweet Potato, Mushroom, Black Garlic, Radish

SEARED ALASKAN HALIBUT 38 gf
Turnip, Black Tea Caramel, Garlic, Spinach, Thai Chili, Radish, Fish Sauce

GRILLED 8oz BEEF TENDERLOIN* 42 gf
Grilled Asparagus, Artichoke, Potato, Béarnaise Butter, Sultana Demi-Glace

CHICKEN BREAST 27 gf
Pan Seared Free Range Chicken Breast, Sweet Corn, Local Onion, Quinoa, Hominy Puree, Lime-Chili Emulsion, Pesto

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

DAILY PASTA SPECIAL mkt price

VEGETABLE ENTREE 22
Spiced Carrot Puree, Grilled Carrots, Pecorino Frico, Peas, Herbed Creme Fraice

Executive Chef, Brandon Winn
Sous Chef, Alex George
Special Event Chef, Edwin Fluevog

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.