Breakfast Menu - The 1900

Lunch Menu - The 1900

Dinner Menu - The 1900 & The Grill

Pool Menu

Kid's Menu

Cocktail Menu

Wine Menu

Dessert Menu

Brunch Buffet Menu | October 25

HOT FOOD BUFFET
WCC Fried Chicken 
Braised Beef Short Rib and Cheese Ravioli 
Homestyle Mashed Potato with Country Gravy 
Wild Rice Pilaf 
Roasted Butternut Squash 
Buttermilk Biscuits and Sausage Gravy 
Smoked Bacon Strips and Sausage Links 
WCC Breakfast Potatoes 
Fresh Made Omelets and Breakfast Burritos 
Buttermilk Pancakes with Fresh Blueberries, Strawberries, Whipped Cream and Maple Syrup 
Roasted Prime Rib with Au Jus, Creamy Horseradish Sauce and Cheese Biscuits 
 
COLD FOOD BUFFET
Snow Crab Claws with Cocktail Sauce 
The Kansan Salad
House Salad with Assorted Dressings 
Domestic Cheese and Fresh Fruit Platter 
 
DESSERT BUFFET
Cinnamon Rolls
Assorted Danish 
Pecan Bread Pudding 
Vanilla Ice Cream  
Turtle Pie 
Tiramisu 
Apple Pie  
Carrot Cake 
Banana Nut Muffins 
Mini Pecan Pies 

Lunch Specials | October 19 - 23

OPEN FACED TURKEY MELT | $16
smoked turkey breast, sliced tomatoes, smoked bacon strips and monterey jack cheese on grilled marble rye bread served with a side of house chips 
 
ENGLISH COTTAGE PIE | $14
season ground beef, english green peas and pearl onions in a beef demi-glace sauce topped with gratinéed homestyle mashed potatoes 
 
STEAK & ARUGULA SALAD | $19
arugula medley, shaved grana padana cheese, cherry tomatoes, pepita seeds, cucumber, feta cheese and champagne vinaigrette dressing 

DAILY SOUPS:
TUESDAY: White Chicken Chili | Chicken Noodle | Loaded Potato 
​WEDNESDAY: White Chicken Chili | Cream of Tomato | Split Pea with Ham 
THURSDAY: White Chicken Chili | Broccoli Cheese | Southern Sausage and Cabbage 
FRIDAY: White Chicken Chili | New England Clam Chowder | Garden Vegetable 

Dinner Specials | October 20 - 25

BACON WRAPPED KUNG PAO SHRIMP | $16
bacon wrapped shrimp glazed with housemade kung pao sauce and topped with fresh scallions
 
CASHEW CHICKEN | $26
chicken, baby corn and broccoli in a soy and hoisin sauce served over white rice and topped with crispy wonton strips
 
CHICKEN POT PIE | $26
chicken, peas, carrots, onions and potato in a velouté sauce topped with fresh pastry and baked until golden served with a side of mashed potatoes

DAILY SOUPS:
TUESDAY: White Chicken Chili | Chicken Noodle | Loaded Potato 
​WEDNESDAY: White Chicken Chili | Cream of Tomato | Split Pea with Ham 
THURSDAY: White Chicken Chili | Broccoli Cheese | Southern Sausage and Cabbage 
FRIDAY: White Chicken Chili | New England Clam Chowder | Garden Vegetable 

PAUL HOBBS CROSSBARN CHARDONNAY
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Expressive aromatics of fresh Asian pear and white peach, intertwined with delicate notes of honeysuckle and Pink Lady apple. Vibrant flavors of guava and key lime are balanced by a crisp acidity and crunchy sea salt, framed by a soft midpalate. A refreshing arc of limestone minerality carries through to a lively, mouthwatering finish. 
 
PAUL HOBBS CROSSBARN PINOT NOIR
SONOMA COAST, CALIFORNIA
GLASS: $13 | BOTTLE: $44
Notes of ripe pomegranate, marionberry, and warm allspice greets the nose. On the palate, bright red cherry and wild berry lead to delicately framed, nuanced notes of damp earth and forest floor. A refreshing ribbon of acidity animates the wine's expansive mid-palate, while polished tannins provide an intricate, well-structured framework, lending gentle tension to the long finish.