Dining at Elderslie
Now Open for the Season
Friday & Saturday Evenings
Chef’s Tasting Menu | By Reservation
Elderslie Farm | Kechi, KS
A THOUGHTFULLY PACED, CHEF-LED DINING EXPERIENCE
AN INVITATION TO LINGER AT THE TABLE
MARCH MENU
TO SHARE
Charcuterie 29
three cheeses, cured meats and accoutrements
Focaccia 15
house-made focaccia with pear compote,
whipped goat cheese and ricotta
Baked Brie 15
triple cream French Brie with cranberry agrodolce
Bone Marrow 17
served with greens, pickled mustard seeds and toast
GREENS & THINGS
Market Salad 13
mixed greens, seasonal veggies, savory granola,
Elderslie tomme, house vinaigrette (gf)
Charred Romaine Caesar 16
romaine, Elderslie gouda, house caesar, house crouton
Delicata 16
balsamic sherry-glazed delicata, candied nuts, feta, currants, honey-citrus vinaigrette and arugula
Butternut Squash Bisque 11
Juniper Hill roasted butternut squash soup
with herb oil and creme fraiche
PLATES
Smashburgers 22
Two petit Creekstone beef smashburgers
with spicy mayo, grilled shallots and Wiebe Dairy cheddar
on house-made brioche buns,
served with pickles and chips
Short Rib Birria Tacos (gf) 25
pickled onion, queso fresco, lime, cilantro
Confit Chicken 28
with winter squash risotto and pickled squash ribbons
Pappardelle 19
winter squash, fried sage, pecorino
Carbonara 18
hand-cut tagliatelle, crispy pancetta, parmesan
Braised Short Rib 42
braised Creekstone beef short rib with parsnip puree,
gremolata, Myers oyster mushrooms and demi
SWEETS
Upside Down Pear Cake 13
gingerbread, caramel, walnut praline, buttermilk gelato
Gelato 7
sweet cream or buttermilk pumpkin
Dessert Charcuterie 29
gingersnaps, shortbread, candied nuts, salted caramels
and hot buttered apple cider shots
Flourless Chocolate Cake 11
with chantilly cream, Emily Luchetti’s Espresso Caramel
and an almond tuile crumbl
Early Fall, 2026
ChEF's TASTING Menu
GAZPACHO
tomato | sourdough | romesco
2025 Domaine du Midi Rosé, FR
TORTELLINI
goat cheese | agrodolce | bell pepper
2025 Banyan Gewürztraminer, Monterey CA
SIMIT
sesame | dukkah | labneh | olive oil
PORK
pork two ways | cheddar | fennel | apple | spice
2023 Stolpman Estate Syrah, California
DUTCH DOUGHNUTS – ‘OLIEBOLLEN’
currant | apple | custard
***
TO BEGIN
CHARCUTERIE 29
three cheeses, cured meats and accoutrements
FOCACCIA 15
house-made focaccia with tomatoes, balsamic reduction, whipped goat cheese and ricotta
BAKED BRIE 15
with apples, thyme, and candied walnuts
BONE MARROW 17
served with greens, pickled mustard seeds and toast
***
FROM THE CHEF
chef-curated additions and substitutions to our current menu
CAPONATA 18 | sub entree 2
with hand-cut pappardelle, red peppers, and capers
ROASTED CHICKEN THIGH 35 | sub entree 10
with polenta and blistered tomatoes
BLACK FOREST CAKE 9 | sub dessert 2
chocolate, cherries, and cream
Menu through October, 2026
$88 Dinner | $42 Wine Pairing (optional)
Chef’s Additions Available
For guests who may prefer something different than the featured entrée or dessert, we offer Chef’s Additions each evening. These dishes may be selected in place of a course or added to the meal.
To Begin
A handful of shareable appetizers are also available before dinner, including favorites such as charcuterie, focaccia, baked brie, and bone marrow.
Gluten-Free and Vegetarian Guests
We are happy to accommodate these dietary needs or preferences. Please make a note in your reservation.
Please review additional dining information below.
Our Menu
As the seasons change, we introduce a new Chef’s Tasting Menu, thoughtfully composed and offered for a limited time. This tasting menu is now the format of our evening dining at Elderslie, with each iteration distinct while the pacing and intention remain consistent.
In addition to the tasting menu, we offer a selection of Chef’s Additions each evening. These may be enjoyed as supplemental courses, and select offerings may be available as swaps for guests who prefer an alternative entrée or dessert.
A handful of shareable appetizers are also available prior to the start of the meal, with favorites often including charcuterie, focaccia, baked brie, and bone marrow.
While the courses are set, we are happy to accommodate dietary restrictions when noted at the time of reservation or shared with us in advance at hello@eldersliefarm.com
Reservations and cancellation policy
Reservations are made via OpenTable for our Chef’s Tasting Menu experience.
Cancellations made with less than 48 hours’ notice are subject to a $30 per person cancellation fee. In the event of an emergency, please call us at 316-226-8862.
This policy allows us to prepare thoughtfully and staff each evening with care, ensuring a seamless and well-paced experience for our guests.
Gratuity
A 20% service charge is added to each final bill.
Additional gratuities are always appreciated and are shared among our kitchen and service teams, helping support stability and sustainability within their chosen profession of hospitality.
Private Parties
For more information on our private events and catering services
please visit our private events page.