S T A R T E R S M A I N S

BUTTERBEAN HUMMUS 9 GRILLED RIBEYE 32

roasted eggplant, romesco, lavosh, rosemary cracker, garlic oil ancho roasted yams, sautéed asparagus, steak butter

SEA SALT PRETZELS 8 CORNMEAL TROUT 18

smoked gouda cream, pale ale honey mustard creamed sweet corn, arugula, sunflower seeds, peppadew jam

CATFISH 14
BLUE CORN HUSHPUPPIES 10 house cut fries, spicy coleslaw, old bay tartar sauce, lemon
blue crab meat, old bay tartar sauce, pickled onions
SPAGHETTI SQUASH 16
CHEF’S BOARD* 18 forest mushrooms, brussels sprouts, spinach, mushroom vinaigrette,
chef’s selection of cured meats, cheeses and accompaniments boursin cheese, toasted walnuts

DRY AGED PORK CHOP 26

OYSTERS ON THE HALF SHELL* MKT goat cheese mash, bacon green beans, andouille sausage gravy
seasonal varieties
CHICKEN AND DUMPLINGS 16
CALAMARI 10 buttermilk dumplings, smoked chicken, local squash, spinach,
sambal vinaigrette, honey horseradish, grana padano herb broth

SMOKED GOUDA MAC 14

FRIED PICKLES 8 pepper bacon, cavatappi pasta, garlic herb breadcrumbs
house pickle spears, pale ale beer batter, lemon feta ranch
add grilled chicken 6, salmon 13, skirt steak 12, shrimp 9

CHORIZO MEATBALLS 9 MEATLOAF 16

mole tomato cream, queso fresco goat cheese mash, bacon green beans, shoe string frites, brandy cream

SMOKED SALMON MOUSSE 12 GRILLED SALMON 24

toasted baguette, buttermilk chips, house pickles, sumac cheesy corn casserole, sautéed asparagus, shallot aigre-doux

BLACKENED SWORDFISH TACOS 15

queso fresco, red cabbage, chili lime yogurt, salsa verde,
drunken beans
S A L A D S

add grilled chicken 6, salmon 13, skirt steak 12, shrimp 9

B&L 6/8 S A N D W I C H E S with fries, buttermilk chips or

field greens, cucumber, cherry tomato, strawberries, jicama, sunflower broccoli salad
seeds, white balsamic vinaigrette
CHEESEBURGER AND FRIES* 13
SPINACH 6/8 american cheese, fennel pollen aioli, sesame seed bun
roasted beets, boursin cheese, pistachio granola, prosecco vinaigrette add fried egg 1, pepper bacon 2.5

STEAK SANDWICH 16
WEDGE 6/8 aleppo pepper rubbed skirt steak, carmelized onions, horseradish ched-
pepper bacon, gorgonzola cheese, cherry tomato, chive, lemon feta dar, arugula, truffle oil, garlic aioli, house steak sauce, french roll
ranch
NASHVILLE HOT CHICKEN 13
house pickles, pepper jack cheese, white bbq sauce, texas toast
SHAVED BRUSSELS SPROUTS 8/10
granny smith apple, dried cherries, goat cheese, crispy chickpeas, ROASTED YAM 12
maple bacon vinaigrette ancho roasted yams, granny smith apple, red onion, baby
spinach, curry aioli, gorgonzola cheese, ciabatta

SMOKED CHICKEN SALAD SANDWICH 12

S I D E S 4 apple butter, apples, cranberries, walnuts, tomato, arugula, wheat bread

PORK TENDERLOIN 13
FRIES
chipotle mayo, lettuce, tomato and onion, onion roll
CRISPY BRUSSELS SPROUTS
MUFFALETTA 14
CREAMED CORN salami, mortadella, country ham, olive salad, smoked provolone, pesto
aioli, ciabatta
GOAT CHEESE MASH

BACON GREEN BEANS

BUTTERMILK CHIPS S O U P

BROCCOLI SALAD CHEDDAR ALE 3.5/6

chive, bacon, spiced popcorn
DRUNKEN BEANS
CHEESY CORN CASEROLE DAY SOUP 5

ANCHO ROASTED YAMS

* The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish
may increase your risk of food borne illness. *

148449 BL All Day Menu.indd 1 10/8/19 3:27 PM

420 E.BANNISTER ROAD

KANSAS CITY, MO 64131
p 816.276.2500 f 816.361.0003
trabongroup.com
 N O N - A L C O H O L I C B E V E R A G E S W I N E B Y T H E G L A S S

COFFEE 3 CA’ FURLAN PROSECCO – VENETO, IT 9

TEA 3
ROUND POND SAUVIGNON BLANC – NAPA, CA 13
ESPRESSO - SINGLE SHOT 2
STEMMARI PINOT GRIGIO – SICILY, IT 8
ESPRESSO - DOUBLE SHOT 3
HESS COLLECTION CHARDONNAY – MONTEREY, CA 9
CAPPUCCINO 4.5

LATTE 4.5 CHARLES BOVE VOUVRAY – FR 10

ROASTERIE NITRO COLD BREW 4.5

SABINE ROSE – PROVENCE, FR 9
ITALIAN CREAM SODA 3
A TO Z PINOT NOIR – ORE 12
CHERRY PHOSPHATE 3
PEDRONCELLI ZINFANDEL – SONOMA COUNTY, CA 10.5
CHOCOLATE PHOSPHATE 3

LEMONADE 3 EL REDE MALBEC – MENDOZA, ARG 9

LIMEADE 3 INSIDER CABERNET SAUVIGNON –

PASO ROBLES, CA 9.5
IBC ROOT BEER 3

PEPSI PRODUCTS 3

D E S S E R T
A B O U T U S
KEY LIME PIE 8
Set in Kansas City’s historic City Market, Brown and Loe Restaurant’s inviting
lemon curd, whipped mascarpone, berry compote
atmosphere is a blend of “big city” bistro with the welcoming casual flavor of
a neighborhood favorite. Housed in a former Merchant’s Bank constructed in
CHOCOLATE STOUT BROWNIE 8 1920, the restaurant honors the architectural details of the two-story building
vanilla ice cream, toasted walnuts, stout chocolate sauce, caramel which features a façade of plate glass and verde marble floors and walls.
In the 1940’s, Brown and Loe was originally a produce broker with offices
HOUSE MADE ICE CREAM on the second floor of the Merchant’s Bank building. The new Brown and Loe
one scoop 3, two scoops 5 Restaurant celebrates the techniques of curing, pickling and smoking meats,
beautifully interpreted into marvelous American comfort cuisine. This is a true
local venue, evidenced by the restaurant’s allegiance to the resident farmers
HOUSE MADE SORBET
and food artisans who supply most of the restaurant’s fresh ingredients.
one scoop 3, two scoops 5
Brown and Loe Restaurant is the second dining concept introduced by Harry
Murphy, owner of the River Market’s popular Harry’s Country Club.
LAMBIC FLOAT 8
lindeman’s framboise lambic, vanilla bean ice cream

PROSECCO FLOAT 8
prosecco, house made sorbet

AFFOGATO 8
montenegro amaro, espresso, vanilla bean ice cream

PHONE 816 472 0622 | FAX 816 472 0608

MONDAY-THURSDAY 11AM–9PM | FRIDAY 11AM–10PM | SATURDAY 10AM–10PM | SUNDAY 10AM–3PM

429 Walnut Street | Kansas City | Missouri | 64106

www.brownandloe.com

148449 BL All Day Menu.indd 2 10/8/19 3:23 PM

420 E.BANNISTER ROAD

KANSAS CITY, MO 64131
p 816.276.2500 f 816.361.0003
trabongroup.com