Menu

23rd St. Brewery

*Meals are catered by 23rd St. Brewery of Lawrence KS

 

  • Beverage Menu

    Wine – White By the Bottle

    • Kendall-Jackson Reisling  $24
    • Fetzer Gewurztraminer White (California)  $21
    • Moselland Reisling  $22
    • San Angelo Pinot Grigio (Italy)  $30
    • Geyser Peak Savignon Blanc  $24
    • Whitehaven Savignon Blanc (New Zealand)  $30
    • Barton & Guestier Vouvray White Burgundy (France)  $23
    • Leonard Kreusch Piesporter Michelsberg Spatlese (German)  $26
    • Lindeman’s Chardonnay (Australia)  $22
    • Frei Brothers Chardonnay (Russian River)  $30

    Wine – Blush by the Bottle

    • Beringer White Zinfandel  $20
    • Forest Glen White Merlot  $20
    • Sutter Home Fré White Zinfandel (Non-Alcoholic)  $16

    Wine – Red By the Bottle

    • Cloudline Pinot Noir (Oregon)  $33
    • Barton & Guestier St. Louis Beaujolais (France)  $23
    • Ecco Domani Merlot (Italy)  $24
    • Santa-Rita 120 Merlot (Chile)  $22
    • Ravenswood Red Zinfandel (Sonoma Co.)  $25
    • Ramon Bilboa Crianza (Spain)  $31
    • Trapiche Malbec (Argentina)  $22
    • Rosemount Shiraz (SE Australia)  $24
    • Rosemount Cabernet (Australia)  $24
    • Delicato 337 Cabernet (Lodi)  $26
    • Sutter Home Fré Premium Red  (Non-Alcoholic)  $16
    • White Tail Blushing Buck (Kansas)    $25

    Wine – Dessert, By the Bottle

    • Mondavi Moscato d’Oro (Dessert Wine: 375 ml bottle)  $28
    • Somerset Ridge Citron (Kansas 375 ml) $24

    Wine – By the Glass  $7  OR  Half  Carafe  $16

    • Lindeman’s Chardonnay (Australia)
    • Vendange Sweet Pink Moscato
    • Beringer White Zinfandel
    • Ecco Domani Merlot (Italy)
    • Rosemount Cabernet (Australia)
    • Sutter Home Fré White Zinfandel (Non-alcoholic)
    • Sutter Home Fré Premium Red (Non-Alcoholic)
    • Geyser Peak Savignon Blanc

    Wine Coolers  $5.75

    • Bartles & James Margarita
    • Seagram’s Wild Berry

    Sparkling & Champagne – By the Bottle

    • Francis Coppola’s Sophia Blanc de Blanc (187 ml)  $9
    • Piper Sonoma Brut  $30
    • Tosti Asti Spumante  $22
    • Tott’s Extra Dry  $20
    • Fiona Calini Rosso $20

    Import Beers  $5.75

    • Franziskaner Weissbier (Germany)
    • Moretti (Italy)
    • New Castle Brown Ale (England)
    • Paulaner Oktoberfest (Germany-seasonal)
    • Paulaner Dark (Germany)
    • Samuel Smith Pale Ale (England)
    • Smithwicks Amber Ale (Ireland)
    • Strongbow Hard Apple Cider (England)

    Micro Brews  $4.75

    • Amboise (Raspberry Infused – Belgium)
    • Boulevard Wheat
    • Leinenkugel Honey Weiss
    • Moose Drool Brown Ale

    Domestic Beer  $3.75

    • Budwiser
    • Budwiser Light
    • Coors Light
    • Michelob Ultra
    • Miller Light
    • Miller Genuine Draft
    • Molson Canadian
    • O’Doul’s (Non-Alcoholic)

    Mixed Drinks  $5.75 Call Drinks  $6.75 Blended Drinks  $6.75 

    Single Malt Scotch  $9.50

    • Glenlivet
    • Cragganmore
    • Speyburn

    After Dinner Drinks  $6.75 – $9.50 Specialty Drink (Includes Souvenir Coffee Mug)  $12.50

    • Caboose Coffee (A Secret Delight)
    • Irish Coffee (Served with Irish Whiskey)
    • Irish Spring (Caroline’s Irish Crème, Midori)
    • Yankee Clipper (Apple Schnapps, Ginger Ale)
    • Panama Limited  (Tropical & Orange Juices, Crème de Banana, Rum)
    • Orange Blossom Special (Orange Curacao, Rum)
    • Southern Crescent (Seasonal–Egg Nog, Southern Comfort)
    • Spiced Chai Tea

    PRICES  INCLUDE KANSAS ALCOHOL EXCISE TAX Soft Drinks  $1.50 Shirley Temple, Roy Rogers, Coke, Diet Coke, Dr. Pepper, Root Beer, Sprite, Squirt, Ginger Ale   ~~~~~~~~~~~~~Souvenir Items ~~~~~~~~~~~~~

    • Kansas Belle Logo or Chessie Coffee Mug  $7.50
    • Bar Glass  / Shot Glass  $7.50
    • T-shirt (Kansas Belle Logo & “I Love Trains”)  $14-$17
    • Mouse Pad  $8.00
    • Magnet or Postcards  $1
    • Railroad Books  Please Ask

     

  • High Tea

    High Tea on the Kansas Belle Dinner Train

    First Course – Chicken Tortellini Soup, with Fresh Baguette Slice

    Second Course – High Tea Finger Sandwiches (assortment)

    Third Course –Grilled Chicken with Mango Chutney on a Bed of Rice

    Fourth Course – Homestead Bakery Fresh Pastries and Fruit

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  • January - March Dinner

    Saturday Evening Dinner Selections 1st Qtr.

    January – March 

    Appetizer

    Cheese Cubes, Genoa Salami, Red Seedless Grape,

    Celery with Homemade Roasted Garlic Ranch Dressing

     

    Soup

    Italian Vegetable

     

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

     

    Choice of Entrees

    Roasted Prime Rib with Au Jus (Horseradish sauce by request to server)

    Served with Sauteed Green Beans & a Baked Potato (Butter & Sour Cream)

    Apple and Honey Glazed Cornish Hen – Served with Rice Pilaf & Sauteed Green Beans

    Grilled Swordfish – Served with Rice Pilaf & Sauteed Green Beans

    Vegetarian Garden Penne Pasta– Spinach, Mushroom, Tomatoes, topped with Feta Cheese on Penne Pasta, tossed with a Garlic-Cream Sauce

     

    Dessert

    New York style Cheesecake with Raspberry Sauce and Homemade Whipped Topping

    Please make your choice of the main entrée and salad when making reservation.

    Request a Reservation

     

    Sunday Afternoon Dinner Selections – 1st Quarter

    January – March 

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

     

    Choice of Entrees

    Char Broiled Teres Major Steak Medallions served with Demi-Glace,

    Rosemary Roasted Potatoes & Fresh Sautéed Green Beans

    Basque Chicken: Boneless Breast in a Savory sauce with roasted Red Pepper, Onions, & Tomatoes, served with Rice Pilaf & Sauteed Green Beans

    Pan Seared Tilapia: served with Rice Pilaf & Sauteed Green Beans

    Garden Penne Pasta – Served with Garlic Cream Sauce, Spinach, Mushroom, Tomatoes, and topped with Feta Cheese Served with a side of garlic toast

     

    Dessert

    New York Style Cheesecake Served with Raspberry Glaze and Whipped Cream

     

    Children’s Menu

    First Course: Jell-O (tossed salad optional)

    Choice of Second Course:

    * Macaroni & Cheese or

    * Chicken Tenders

    Third Course: New York style Cheesecake Served with Strawberries & Whipped Cream

  • April - June Dinner

    Kansas Belle Dinner Train

    Saturday Evening Dinner Selections – 2nd Quarter

    April – June 

     

    Appetizer

    Cheese Cubes, Genoa Salami, Red Seedless Grape,

    Celery with Homemade Roasted Garlic Ranch Dressing

     

    Soup

    Corn Chowder

     

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

     

    Choice of Entrees

    Roasted Prime Rib (served with Au Jus / Horseradish sauce by request to server)

    Served with Sautéed Green Beans & a Baked Potato (Butter & Sour Cream)

    Bourbon Pecan Chicken – Served with Rice Pilaf & Sautéed Green Beans

    Panko Crusted Baked Halibut – Served with Rice Pilaf & Sautéed Green Beans

    Vegetarian Garden Penne Served with Garlic Cream Sauce, Spinach, Mushroom, Tomatoes, and topped with Feta Cheese

     

    Dessert

    New York style Cheesecake

    Served with strawberry topping

     

     

    Kansas Belle Dinner Train

    Sunday Afternoon Dinner Selections – 2nd Quarter

    April– June 

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

    Entrees

    Char Broiled Teres Major Steak Medallions served with Demi-Glace,

    Rosemary Roasted Potatoes & Fresh Sautéed Green Beans

    Honey Mustard Chicken:  Boneless Breast in a Savory honey mustard sauce, served with Rice Pilaf & Sautéed Green Beans.

    Pan Seared Tilapia:  served with Rice Pilaf and Sautéed Green Beans

    Garden Penne Pasta– Served with Garlic Cream Sauce, Spinach, Mushroom, Tomatoes, and topped with Feta Cheese

    Dessert

    New York Style Cheesecake

    Served with Strawberry topping

    Children’s Menu

    First Course: Jell-O or Salad

    Second Course: Macaroni & Cheese or Chicken Tenders

    Third Course: New York style Cheesecake Served with Strawberries & Whipped Cream

  • July - September Dinner

     

    Kansas Belle Dinner Train

    Saturday Evening Dinner Selections Third Quarter

    July – September 

    First Course: Appetizer

    Cheese Cubes, Genoa Salami, Red Seedless Grape, Carrots & Celery

    with Homemade Roasted Garlic Ranch Dressing

     

    Second Course:  Soup

    Mulligatawny Vegetable Soup

     

    Third Course:  Choice of  Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    OR

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

     

    Fourth Course:  Choice of Entrees

    Roasted Prime Rib (Choice of Au Jus or Horseradish sauce) Served with Peas and Pearled Onions and a Baked Potato (Potato toppings: Butter & Sour Cream)

    Hawaiian Chicken Chicken Breast Topped with pineapple based sauce, Served with Rice Pilaf and Peas with Pearled Onions

    Mahi Mahi Served with Rice Pilaf and Peas with Pearled Onions

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes and topped with feta cheese

    Fifth Course: Dessert

    Carrot Cake with Cream Cheese Frosting

    Please make your choice of the main entrée and salad when making reservation. 

     

     

     

    Sunday Afternoon Dinner Selections -(Third Quarter)

    July – September 

     

    First Course:   Choice of Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with  Cucumbers, Tomato, Red Onion, Spanish Olives, and topped with Feta, then tossed with Oregano Olive Oil Dressing

     

    Second Course:  Choice of Entrees

    (Kids may upgrade for an additional $6!)

    Steak Medallions Char Broiled Teres Major Served with Demi-Glace, Rosemary Roasted Potatoes and Peas with Pearled Onions

    Apple & Brie Chicken – Served with Rice Pilaf and Peas with Pearled Onions

    Salmon Patties Served with Rice Pilaf and Peas with Pearled Onions

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes, and topped with feta cheese

    Third Course:  Dessert

    Carrot Cake with Cream Cheese Icing

     

    Children’s Menu (Ages 3-12)

    (or ask how they may upgrade to the adult menu!)

    First Course

    Jell-O (tossed salad optional)

     

    Choice of Second Course:

    * Macaroni & Cheese or

    * Chicken Tenders

     

    Third Course:

    Carrot Cake with Cream Cheese Icing

  • October-December Dinner

    Kansas Belle Dinner Train

    Saturday Evening Dinner Selections 4th Quarter

    October-December 

    Appetizer

    Cheese Cubes, Genoa Salami, Red Seedless Grape,

    Celery with Homemade Roasted Garlic Ranch Dressing

    Soup

    Creamy Potato topped with Bacon

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

    Choice of Entrees

    Roasted Prime Rib (Choice of Au Jus or Horseradish sauce) Served with Sauteed Green Beans and a Baked Potato (Potato toppings: Butter & Sour Cream)

    Parisian Chicken  Chicken Breast Cutlet, Topped with white wine sauce sauce, Served with Rice Pilaf and Sauteed Green Beans

    Grilled Salmon Served with Rice Pilaf and Sauteed Green Beans

    Vegetarian Garden Penne served in a garlic cream sauce, spinach, mushroom, tomatoes and topped with feta cheese

    Dessert

    Dark Chocolate Bundt Cake with  Whipped Topping

    —————————————

    Kansas Belle Dinner Train

    Sunday Afternoon Dinner Selections 4th Quarter

    October-December 

    Salad

    Classic Caesar with Parmesan Cheese and Homemade Croutons

    -OR-

    Greek Salad with Feta, Cucumbers, Tomato, Red Onion, & Oregano Olive Oil Dressing

    Choice of Entrees

    Char Broiled Teres Major Steak Medallions:  served with Demi-Glace,

    Rosemary Roasted Potatoes & Baby Carrots

    Basque Chicken:  Chicken Breast in a Savory Sauce with Roasted Red Peppers, Tomatoes, & Onions. Served with Baby Carrots

    Pan-Seared Tilapia:  Served with Baby Carrots

    Garden Penne Pasta:  Served with Garlic Cream Sauce, Spinach, Mushroom, Tomatoes, and topped with Feta Cheese

    Dessert

    Dark Chocolate Bundt Cake with  Whipped Topping

     

    Children’s Menu

    First Course: Jell-O or Salad

    Second Course: Macaroni & Cheese or Chicken Tenders

    Third Course: Dark Chocolate Bundt Cake

  • Request a Reservation