Wine Dive + Kitchen Menu

Romaine and Parmesan with house made croutons and caesar dressing.

A wedge of iceberg lettuce, bacon lardons, cherry tomatoes, and red onions topped with blue cheese crumbles. Served with Green Goddess dressing.

2 eggs, potatoes, bacon, sausage, your choice of bread.

12 in flour tortilla stuffed with Creekstone Farms chopped tenderloin, potatoes, scrambled eggs, cheddar and fontina cheese. Topped with a spicy cheese sauce and a side of chile verde.

3 eggs, red bell pepper, red onion, mushroom, potatoes, roma tomatoes, feta cheese, fontina cheese, balsamic vinegar and arugula on top.

2 large biscuits topped with Jalapeño sausage gravy.

Fried tortilla chips cooked in sauce with Guajillo chili peppers, tomatoes and garlic. Topped with Fontina cheese, avocado and a fried egg.

Radina’s challah bread with fruit cream.

Hard boiled eggs finished with balsamic reduction and chimmichurri.

Always vegetarian Served with a side salad.

Naan, scrambled eggs, bacon, avocado, tomato, and onion.

Sausage wrapped hardboiled egg, fried and served with a spicy maple aioli.

Grilled Red Bird Farms chicken breast served with house made BBQ sauce, grilled jalapeño and pineapple rings, bacon, and Swiss cheese. Served on a brioche bun.

Two fried eggs with thick cut bacon, lettuce, and tomato served on a grilled Radina’s sourdough with truffle aioli and gruyere cheese.

Radina’s Challah bread French toast style with syrup.

One Biscuit sliced and topped with sausage gravy.

Savory bread pudding consisting of baguette, fresh herbs, thyme, gruyere, and parmesan topped with prosciutto and baked golden brown.

Fried wonton chips topped with seared rare Ahi Tuna topped with a seaweed salad and finished with eel sauce and sweet chili sauce.

Cornmeal breaded and fried oysters on top of fried wonton chips and topped with habanero aioli and balsamic reduction.

Two lamb patties made in house served with red pepper aioli, carmelized red onions, feta cheese, and arugula on a slider bun.

Local free range eggs hard boiled and finished with balsamic reduction and chimmichurri.

Creekstone farms beef tenderloin served carpaccio style on a toasted baguette with a pesto cream cheese and horseradish aioli

Moroccan spiced lamb meatballs with a mint yogurt sauce

Made with Kansas grown garbanzo beans & served with naan bread and vegetables.

House made french fries served with our house made dipping sauces.

Spring mix & pea shoots tossed with a blackberry vinaigrette, goat cheese, toasted almonds, strawberries, blackberries cherry tomatoes & apple sticks.

Romaine and Parmesan with house made croutons and Caesar dressing.

A wedge of iceberg lettuce, bacon lardons, cherry tomatoes, and red onions topped with blue cheese crumbles. Served with Green Goddess dressing.

Pan seared Hokkaido scallops on a bed of roasted mushroom and gruyere risotto with garlic cream sauce and pan wilted spinach.

Sauteed yellow squash, mushrooms zucchini, tomatoes, and spinach tossed with linguini in a spicy pesto sriracha sauce. Served with sliced Radina?s baguette. Add grilled natural chicken breast for $5.00 & grilled Canadian salmon for $10.00.

House braised Texas wild boar in a tomato ragu with red and port wine served over cavatappi pasta with sliced Radina?s baguette.

Peppercorn crusted Cedar River Farms hanger steak seared and served with our house fries and a herb hollandaise.

Red bird farms chicken thighs marinated and braised in red wine with aromatic vegetables served with roasted Yukon gold potatoes.

Lobster, shrimp, and crab sauteed with a white wine cream sauce and tossed with cavatappi pasta and a house blend of cheeses. Served with sliced Radina?s baguette.

Canadian salmon grilled and topped with pesto on wild rice quinoa risotto and grilled asparagus

8 oz. Creekstone Farm ground beef hand mixed with bacon and grilled. Served with carmelized onions and roasted garlic jam, gruyere cheese and dijon aioli on a brioche bun.

Your choice of grilled chicken or braised pork shoulder served on a Radina's bemi baguette with a pickled carrot slaw, cilantro, jalapenos, cucumber and a sriracha scallion mayo.

Three grilled or fried pieces of cod with a housemade spicy tartar sauce, lettuce, and pico de gallo.

House made vegan black bean patty on a brioche bun with red pepper aioli, lettuce, tomato, and avocado.