Wichita's favorite Old Town restaurant
Phone (316) 262-5275 Fax (316) 262-1292

904 East Douglas, Wichita, KS 67202

Hours Mon-Thurs 11am - 10pm
• Fri-Sat  11am - 11pm • Sun 4pm - 9pm

 

Blog

Tuesday, 14 January 2014 08:46

Tuesday, January 14 - Lunch Specials

Tuesday, January 14 - Lunch Specials

Alaskan Cod - Baked & herb crusted topped with fresh basil & creamy tomatoes

Chicken Artichoke

Daily Soup:  Chicken & Rice

Tuesday, 14 January 2014 00:00

Kenwood Vineyards Wine Dinner

The Wichita Chapter of The American Institute of Wine & Food Presents:
 
Kenwood Vineyards Wine DinnerWith Rachel Bennett, CSKenwood Vineyards, West Central Area ManagerJanuary 21 • 7 p.m.Larkspur Bistro & BarMembers $60/Non-members $75Seating Limited 
Ideally located in Sonoma Valley, Kenwood® Vineyards — from its very first vintage — has been committed to producing premium varietal wines that reflect Sonoma County's finest vineyards in their character and style. Kenwood Vineyards was founded in 1970 when wine enthusiasts from the San Francisco Bay Area refurbished and modernized the former Pagani Brothers Winery, originally established in 1906. The winery produces classic varietal wines: Sauvignon Blanc, Pinot Gris, Chardonnay, Pinot Noir, Merlot, Zinfandel, Syrah and Cabernet Sauvignon and has earned the reputation of producing consistent, quality wines.

Rachel Bennett grew up in the Midwest of California — Fresno. Her father, a lawyer by day but wine consultant by night, is wholly responsible for her love of all thing oenology. He got her hooked at the young age of 18 months when he poured her a thimble full at little winery called Chateau Haut-Brion and from that moment on, her fate was set. She obtained her undergraduate degree from UC Davis and then went to Boston University to get her Master’s in gastronomy, a program started by Julia Child and Jacques Pepin. As part of her program she studied wine for two years under two masters of wine, Bill Nesto and Sandy Block. When she wasn’t studying, she hosted a public access television show about wine and was an active part of the Boston Sommelier Society. After graduation Rachel moved back to California briefly where she passed her first and second level Court of Masters Sommelier exams. She started with Kenwood Vineyards last year and loves cooking, traveling, football and spending time with both her human and canine sweeties.
Reception
Passed Appetizers
including Herb Cream Cheese in a Pastry Shell and Cashew Chicken Curry in a Wonton Cup
NV Kenwood Vineyards Yulupa Cuvée Brut
 
First Course
Smoked Salmon Bisque
with shaved Pecorino cheese and Herb oil
2012 Kenwood Vineyards Sonoma County Chardonnay
 
Second Course
Arugula Salad
topped with Herb-crusted Pork Tenderloin and Finished with Balsamic Gastrique
2011 Kenwood Vineyards Russian River Pinot Noir
Entree
Slow Roasted Sterling Silver Sirloin Steak
drizzled with Demi-glace and served with Carrot Mashed Potatoes and Brussels Sprouts
2010 Kenwood Vineyards Sonoma County Cabernet Sauvignon
Dessert
Flourless Chocolate Cake
drizzled with Fresh Mixed Berries
2010 Kenwood Vineyards Jack London Zinfandel
 
Call 682-5502 for information or credit card reservations.
Check/credit card orders must be received by noon, Jan. 19.  No cancellations, substitutions accepted.
 

 

 

Wednesday, 25 June 2014 00:00

Mercer Estates Winery Wine Dinner

The Wichita Chapter of The American Institute of Wine & Food Presents:
 
Mercer Estates Winery Wine DinnerWith Special Guest Cally MercerJuly 10 • 7 p.m.Larkspur Bistro & BarMembers $60/Non-members $70Seating Limited 
The Mercer Family came to the Horse Heaven Hills more than 125 years ago and has been farming for four generations.  They planted their first grape vines in 1972, making them the first family to plant and grow vinifera in the state. The family also has deep roots in livestock and vegetable row crops. The diversified operations all occur on their 13,000-acre farm located along the Columbia River. The family is known throughout eastern Washington for their work ethic, their patriotism and their contributions to the community.
Reception
Passed Appetizers
Passed Appetizers including Salmon Mousse in Chou Pastry and Fresh Herb Cream Cheese wrapped in a Sundried Tortilla
Mercer Yakima Valley Pinot Gris
 
Salad Course
Heirloom Tomato Caprese Salad
drizzled with Blood Orange Balsamic Vinegar with a Fresh Homemade Light Pesto
Mercer Chardonnay
 
First Course
Fresh Vegetable Quinoa Soup
in a Tomato Broth
Mercer Canyon Red Blend
Entree
Herb Crusted, Seared Yoder Pork Tenderloin
served over Fingerling Potatoes and Caramelized Vidalia Sweet Onion and Market Vegetables topped with Pork Jus
Mercer Sharp Sisters Red Blend
Mercer Cabernet Sauvignon

Dessert
Chocolate Hazelnut Brownie
with Dark Cherry Sauce
Coffee & Tea
 
Call 682-5502 for information or credit card reservations.
Check/credit card orders must be received by noon, Jul. 8, 2014  No cancellations, substitutions accepted.
 

 

 

Monday, 13 January 2014 09:08

Monday January 13 - Lunch Specials

Monday, January 13th Lunch Specials

Alaskan Cod - Baked and herb crusted topped with creamy capers

Chicken Piccata

Daily Soup:  Chicken & Rice

Friday, 10 January 2014 08:34

Friday, January 10 Lunch Specials

Friday, January 10th - Lunch Specials

Mahi Mahi - Blackened and topped with fresh basil creamy tomatoes

Beef Teriyaki

Daily Soup:  Creamy Broccoli

Wednesday, 08 January 2014 09:02

Wednesday, January 8th - Lunch Specials

Wednesday, January 8th - Lunch Specials

Pink Trout - Blackened and topped with creamy capers

Chicken Marsala

Daily Soup:  Creamy Broccoli

Tuesday, 07 January 2014 08:33

Tuesday, January 7th - Lunch Specials

Tuesday, January 7th - Lunch Specials

Pink Trout - Blackened and topped with creamy capers

Chicken Piccata

Daily Soup:  Navy Bean with Ham

Monday, 06 January 2014 08:47

Monday January 3 - Lunch Specials

Monday, January 3rd - Lunch Specials

Pink Trout - Topped with almondine sauce

Beef Teriyaki

Daily Soup - Creamy Tomato

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