Kansas City Restaurants » Lidia's Restaurant Menu
Lidia's Restaurant
Tel: (816) 221-3722
Address: 101 W 22ND ST, Kansas City MO
Cuisine: Italian
Average Price: $$ ($11 to $30)
Hours:
Open Mon-Thu 11am-2pm
5:30pm-9pm; Fri-Sat 11am-2pm
5pm-10pm; Sun 11am-2pm
5pm-9pm
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Antipasti
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Animelle Al Limone Con Capericrispy sauteed veal sweetbreads with lemon-caper sauce, garnished with pickled vegetables
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Buzara Di Cozze E Scampimussels and shrimp in the shell quickly cooked in a broth of garlic, wine and tomatoes, served with grilled bread to mop up the sauce
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Fricoa specialty of the friuli region of italy, the frico is an envelope of golden-brown, crisp montasio cheese with potato, leek, and the filling of your choice. served with a garnish of mixed greens. choose from sauteed wild mushroom or sausage and fennel
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Fritto Mistocalamari, rock shrimps, red onion and spears of zucchini lightly coated and fried until golden. served with a spicy marinara sauce and mixed seasonal greens
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Lingua Di Vitellopoached veal tongue garnished with three sauces, served over warm potato and frisee salad
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Polipo Alla Griglia Con Olive E Patategrilled octopus with warm potatoes, red onion, gaeta olives, and capers in red wine vinaigrette
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Sarme-capucci Ripienetender leaves of cabbage filled with pork, veal, beef, and herbs, braised with sauerkraut and tomatoes
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Zuppa Del Giornoa daily selection of one of our favorite seasonal soups from lidia's repertoire
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Zuppa Di Zucca E Castagnewinter squash and chestnuts give this hearty soup nutty and sweet flavors. finished with extra-virgin olive oil and freshly grated grana padano cheese
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Carni
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Bistecca Alla Kansas City Con Patate Istrianea 20-ounce bone-in ribeye steak, grilled to your liking, then seasoned with a rosemary, sea salt, and anchovy rub and served with twice-fried potatoes and roasted tomatoes
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Carpucci Garnititraditional sauerkraut from istria. smoked pork sausages, pork loin, and bacon are braised in sauerkraut with garlic, bay leaves and black pepper
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Costoletta Di Miale Alla Viennesebreaded heritage berkshire pork chop topped with olive-caper relish and arugula salad
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Ossobuco Con Riso Al Saltolong, slow cooking gives these meaty veal shanks a velvety texture and rich sauce, brightened with fresh orange and carrot juices. accompanied by a crispy saffron risotto cake
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Stinco Di Agnellojamison farm lamb shank braised in venetian spices. served over soft polenta and braised carrots
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Contorni
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Contornitwice-fried potatoes spinach garlic mashed potatoes risotto cake
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Insalate
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Alici Marinati Con Finocchio, Arancia E Oliveshaved fennel, orange, red onion and black olive salad, with marinated white anchovies
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Insalata Cesare Alla Lidialidia’s own version of the american-born, italian-named caesar salad, made with tender hearts of romaine tossed in a mild dressing seasoned with mustard, a touch of anchovy, imported parmigiano- reggiano cheese and crispy croutons
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Insalata Di Barbabietole Al Forno E Caprinosweet roasted beets and tart granny smith apples, tossed in red wine vinaigrette, accompanied by fresh goatsbeard farm goat cheese
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Insalata Di Rucola Con Gorgonzolacrisp arugula tossed with toasted walnuts, creamy chunks of gorgonzola cheese, and sweet pear slices drizzled with light white wine vinaigrette
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Lingua Di Vitellopoached veal tongue slices garnished with three sauces, served with warm potato and frisee salad
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Polipo Alla Griglia Con Olive E Patategrilled octopus with warm potatoes, red onion, gaeta olives, and capers tossed in red-wine vinaigrette
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Tagliata Di Manzoslices of rare grilled beef tenderloin with a salad of arugula and shaved parmigiano-reggiano tossed in a red-wine vinaigrette
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Lidia's Trio Del Giorno
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Lidia's Pasta Tasting Trio1st course - insalata cesare alla lidia 2nd course - pasta tasting. every day we offer a sampling of seasonal, daily-made fresh and filled pastas, imported italian dry pastas, as well as risotto and polenta dishes. your plate will be refilled as often as
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Pasta
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Cannelloni Di Ricotta, Spinaci, Salsa Di Funghitender egg pasta sheets, rolled around a filling of fresh ricotta cheese, spinach and sauteed leeks, baked in a casserole under a sauce of wild mushrooms and topped with grated parmigiano-reggiano
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Gnocchi Con Anitra In Guazzettohand rolled potato dumplings with slow simmered duck in a rich sauce with grated parmigiano-reggiano
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Lasagna Bologneselayers of fresh spinach pasta, classic bolognese sauce and italian fontina cheese
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Ravioli Di Guanciale Di Manzohouse-made ravioli filled with braised wagyu beef cheeks and savory vegetables. served in a rosemary infused sauce.
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Pesce
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Calamari 'ai Ferri' Con Bietola E Fagiolitender calamari, marinated in fresh thyme, garlic and a touch of peperoncino, quickly seared until golden brown and served over corona beans, slow-simmered with escarole
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Salmone Alla Grigliaatlantic salmon fillet, grilled medium-rare, served over braised trevisano radicchio and crispy polenta
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Zuppa Di Pescea light but richly flavored broth, with seared shrimp, scallops, mussels, calamari, fish fillets, octopus, onion, leek and sardinian couscous
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Pollo
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Fegatini Di Pollocrispy pan-seared chicken livers from campo lindo farm, served over polenta gratin and garnished with crispy fried onions
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Pollo Con Limone E Olivea classic dish of pan-seared chicken breasts, paired with a sauce of roasted lemons, capers, and cerignola olives, served over velvety spinach
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Quaglie E Bietole Soffrite Con Formaggioroast semi-bonless quails with golden raisin and pine nut stuffing, served over a crispy chard-montasio cake
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