The 1886 Online Ordering Menu

Garlic-roasted hummus served with crostini and veggies.

House-blended herbs with fire-roasted artichokes in a cheese sauce. Comes with veggies, crostini, and chips.

Soft-baked pretzel bites served with spicy mustard and a beer cheese.

A smoke house cheese dip topped with smoked chicken and bacon. Served with chips and crostini.

Five house-seasoned shrimp wrapped in thick-cut bacon and served with Thai chili dipping sauce.

Fresh shrimp and scallops seared and served in a house made au gratin sauce and a side of crostinis.

Meatballs topped with our house red sauce and fresh shaved Parmesan and garlic bread.

Shrimp sauteed with garlic, bacon, ginger, and Caribbean rum. Served with crostinis and tri-color chips.

Mozzarella, goat cheese, and smoked gouda with chef's choice of cured Italian meats served with capers, craisins, and cracker melody.

Fresh ahi tuna served on a bed of cucumber, avocado, red onion, and topped with white and black sesame seeds.

KC burnt ends served in a house made BBQ sauce, cheese, pico, peppers, and a side of verde salsa.

Blackened salmon on a bed of house mix lettuce, feta cheese, strawberries, tomatoes, toasted almonds, red onion, carrot, and mango vinaigrette dressing.

Dried meat chef's choice on a bed on house mix lettuce, tomatoes eggs, avocado, shredded cheese, bacon, and blue cheese dressing.

Steak on a bed of arugula tossed in a maple balsamic dressing. Topped with red onion, alpine cheese, peppers, dried cranberries, bacon, tomatoes, and cucumber sherry shallot dressing.

Pan-seared tuna on a bed of house mix lettuce tossed in a sesame dressing, carrots, ginger, red onion, oranges, and cucumber.

Tender steak, red onion, garlic, olive oil, white cheddar, mushrooms, and banana peppers.

Hummus, artichokes, rosemary, olive, tomato, feta cheese, red onion, and arugula.

Fresh mozzarella, olive oil, basil, cherry tomatoes, balsamic reduction, and garlic rub.

Bacon, steak, chicken, prosciutto, red onion, demi glaze, tomato, blue cheese, and arugula.

Penne tossed in a white cheddar gouda sauce. Topped with green onion, bacon, and bread crumbs.

Tortellini stuffed with chicken and prosciutto tossed in a garlic, prosciutto, and white wine sauce topped with shaved Parmesan cheese.

Rosemary garlic-crusted lamb chops served with mashed potatoes and vegetables.

Tossed in a bur blanc sauce served with crostini topped with fresh shrimp and scallop blend.

2 filet medallions cooked to perfection served with veggies and mashed potatoes with an au poivre sauce.

Large hand-trimmed salmon seasoned and topped with herb butter. Served with french green beans and red skin mash potatoes.

Seasoned steak on French bread topped with onions, peppers, cheese, and balsamic reduction.

Seared pork belly topped with Korean style sauce served on a toasted ciabatta bun with avocado, sliced cucumber, carrots, and garlic aioli.

Roasted red pepper, chicken, cheese, spring mix, tomatoes, and onions.

Cold cut meats (chef's choice) on French herb bread topped with banana peppers, red onion, olives, mushrooms, mozzarella cheese, arugula, and garlic oil.

8 oz. beef patty topped with arugula, onion, tomato, chive, and serrano cream cheese and bacon jam.