Wing sauce, Jamaican jerk, buffalo, or Carolina Reaper. Includes with celery, pickled carrots, and creamy ranch.

Vegetarian honey mustard or creamy ranch.

Vegetarian shave parmesan and tomato sauce.

Your choice of meat with pico de gallo, cheese sauce, and sour cream.

Ahi tuna, wontons, garlic chili, scallions, soy, pickled ginger, sriracha aioli, and sesame seeds.

Italian sausage, spinach, chili flakes, parmesan, cheese sauce, and chef-made focaccia.

Chef-selected seafood, avocado, pico de gallo, lime, Chipotle crema on a tostada.

Onion rings, shaved parmesan, and smoked jalapeno aioli.

Iron skillet p.e.i. mussels with sea salt and lemon butter.

Mixed greens, garlic parsley croutons, and your choice of dressing.

Vegetarian anchovies, kale, hearts of romaine, shaved parmesan, and croutons.

Kansas steak, mixed greens, crispy wontons, cherry tomatoes, red onions, carrots, shredded cheese, and chimichurri.

Fresh herb marinated chicken, baby spinach, seasonal berries, goat cheese, toasted walnuts, and aged balsamic vinaigrette.

1/2 House salad.

10 oz. KC strip steak, grilled and topped with red wine sauce with mashed potatoes.

Gluten-Free 10 oz. bone-in pork chop, broiled and topped by white pepper gravy; with mashed potatoes.

8 oz. chicken breast, pan-seared in a dijon cream sauce with roasted vegetables.

Gluten-Free 6 oz. farm-raised Atlantic salmon, roasted and topped with lemon caper cream with sauteed spinach.

Classic Midwest dish topped with white pepper gravy with mashed potatoes.

Vegetarian gluten Free Fried and seasoned with parsley, garlic, and shaved parmesan.

Vegetarian Gluten Free white truffle oil, cracked black pepper, sea salt, and aioli.

Gluten-Free roasted garlic.

Vegetarian cheddar.

Vegetarian roasted garlic, white gravy, and fresh cracked black pepper.

Roasted with pancetta and butter.

vegan vegetarian gluten free Sauteed in garlic, olive oil, and lemon.

Vegetarianbgluten free grilled with shaved parmesan and lemon.

5 inches. Includes 2 toppings of your choice.

Pepperoni, salami, sausage, pancetta, green bell peppers, and chili flakes.

Vegetarian tomato, zucchini, spinach, black olives, and goat cheese.

Shrimp, garlic, chili flakes, marjoram, arugula, and mozzarella.

Pineapple, onions, Canadian bacon, and mozzarella.

Potato, bacon, gorgonzola, rosemary.

Baby greens, tomato, and onions; between brioche.

New Mexico style with roasted hatch chili peppers and pepper jack cheese; between brioche.

Vegetarian and impossibly good veggie burger with avocado, microgreens, and aioli between brioche.

Moja roast pork, ham, pickles, Swiss, and mustard between hoagie.

1856 brings you an authentic Chicago-style Italian beef sandwich with onions, bell peppers, and mozzarella between brioche.

Smoked turkey, bacon, Swiss, aioli, lettuce, and tomato; between Italian white.

Beef meatballs, marinara, and mozzarella between hoagie.

Gyro with lamb, beef, tomato, lettuce, and cucumber sauce; between a flat-bread wrap.

Vegetarian mushroom, spinach, and provolone panini between Italian white.

Grilled chicken, bacon, mozzarella, and aioli panini; between Italian white.

Chef-made lobster and crab ravioli with peas, local corn, saffron cream sauce; topped by shaved parmesan.

Chef-made gluten-free potato gnocchi with potatoes, green beans, and basil pesto.

Chef-made spinach fettuccine with peas and alfredo sauce topped by shaved parmesan.

Chef-made pappardelle with pork shoulder, slow-cooked in onions, peppers, roasted tomato, and garlic; with asparagus and chili flakes.

Spaghetti, shrimp, calamari, mussels, chili flakes, and tomato sauce.

Beef meatballs, roasted tomato, and chili flakes.

Veal bolognese and mushrooms; topped with shaved parmesan.

3 pieces.

3 pieces.