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Wine Dive Kitchen Menu and Delivery in Manhattan KS, 66502
  • Wine Dive Kitchen

  • Sandwiches, Seafood, Wine Bars, American (New)
  • 121 S 4th St Manhattan KS, 66502
    - (29) EatStreet Rating
  • Hours Closed
  • Eatstreet Delivery With EatStreet Delivery comes our exclusive order tracking experience!
    ETA 50 min
  • Delivery Minimum None
  • Delivery Cost Free Delivery

Restaurant is Closed

Next Delivery at 4:00 PM

  • Popular Items
  • Burger 8 oz. Creekstone Farm ground beef hand mixed with bacon and grilled. Served with carmelized onions and roasted garlic jam, gruyere cheese and dijon aioli on a brioche bun.
  • Banh Mi Your choice of grilled chicken or braised pork shoulder served on a Radina's bemi baguette with a pickled carrot slaw, cilantro, jalapenos, cucumber and a sriracha scallion mayo.
  • Fish Tacos Three grilled or fried pieces of cod with a housemade spicy tartar sauce, lettuce, and pico de gallo.
  • Black Bean Burger House made vegan black bean patty on a brioche bun with red pepper aioli, lettuce, tomato, and avocado.
  • Lobster Shrimp and Crab Mac and Cheese Lobster, shrimp, and crab sauteed with a white wine cream sauce and tossed with cavatappi pasta and a house blend of cheeses. Served with sliced Radina?s baguette.
  • Starters
  • Arancini Panko encrusted fried cheesy wild mushroom risotto balls served with a red pepper romesco sauce.
  • Drunken Bread Savory bread pudding consisting of baguette, fresh herbs, thyme, gruyere, and parmesan topped with prosciutto and baked golden brown.
  • Ahi Nachos Fried wonton chips topped with seared rare Ahi Tuna topped with a seaweed salad and finished with eel sauce and sweet chili sauce.
  • Fried Oysters Cornmeal breaded and fried oysters on top of fried wonton chips and topped with habanero aioli and balsamic reduction.
  • Lamb Sliders Two lamb patties made in house served with red pepper aioli, carmelized red onions, feta cheese, and arugula on a slider bun.
  • Deviled Eggs Local free range eggs hard boiled and finished with balsamic reduction and chimmichurri.
  • Shishito Peppers Blistered shishito peppers with spicy shoyu, drizzled with eel sauce and toasted sesame.
  • Beef Bruschetta Creekstone Farms beef tenderloin served carpaccio style on a toasted baguette with a pesto cream cheese and horseradish aioli.
  • Mediterranean Meatballs Moroccan Spiced Lamb Meatballs with a mint yogurt sauce.
  • Hummus Made with Kansas grown garbanzo beans & served with naan bread and vegetables.
  • Frites House made french fries served with our house made dipping sauces.
  • Salads
  • Add to Any Salad: Skewer of 4 Shrimp ($5.00), 2 Seared Scallops ($15.00), Red Bird Farms Natural Grilled Chicken Breast ($5.00), Grilled Canadian Salmon ($10.00).

  • Fattoush Mixed greens with fresh mint, parsely, cilantro, red onions, Kalamata olives, feta cheese, and cucumbers served with grilled naan bread and fattoush dressing.
  • Caesar Salad Romaine and Parmesan with house made croutons and Caesar dressing.
  • Orchard Salad Spring mix & pea shoots tossed with a blackberry vinaigrette, goat cheese, toasted almonds, strawberries, blackberries cherry tomatoes & apple sticks.
  • Wedge Salad A wedge of iceberg lettuce, bacon lardons, cherry tomatoes, and red onions topped with blue cheese crumbles. Served with Green Goddess dressing.
  • Cheese & Charcuterie
  • Challerhocker 8 month-aged raw cows milk from Switzerland; cows graze at high elevations, primarily on flowers/wild onion rather than grass. The wheels are rubbed with a lard/brine solution. Nutty, earthy, mushroom flavors.
  • Pecorino Moliterno 4 month-aged raw sheeps milk cheese from Sardinia; same family farm for 3 generations. Dark truffle is pasted using a mortal/pestal technique, then rubbed on to the wheel; one month into aging, the wheels are poked with long needles to start the veining effect. Potent truffle personality, matched with bright, floral sheep notes.
  • Roquefort Societe Raw sheeps milk cheese made in the most traditional style, using Penicilium Roqueforti mold, mixed with the milk then poked with long needles, once firm, to start the veining effect. Bold, salty, rich, creamy.
  • Speck Top-selected hog thighs air-cured in Alto-Adig?, IT for 12 months; slightly spiced; dense, firm, smoky notes, reminiscent of bacon.
  • Mousse Aux Truffes Goose/duck liver, whipped at high speeds with black Perigord truffles and aspic, delicately spiced. Luxurious texture, rich, dense flavors of earth.
  • Serrano Air cored, aged ham from Spain. Ut is similar to Prosciutto, but it is a leaner ham with a longer aging time. Serrano has a farm texture & a pronounced flavor profile. Complex & delicious, this ham is shaved thinly & has a wonderful balance of salt & sweet.
  • Entrees
  • Add 2 Seared Scallops to Any Entree for $15.00.

  • Beef Tenderloin Creekstone Farms filet topped with herb compound butter served with grilled asparagus and yukon gold gruyere and scallion mashed potatoes.
  • Wild Boar House braised Texas wild boar in a tomato ragu with red and port wine served over cavatappi pasta with sliced Radina?s baguette.
  • Steak Frites Peppercorn crusted Cedar River Farms hanger steak seared and served with our house fries and a herb hollandaise.
  • Pork Chop Locally raised Heritage breed bone in pork chop served with roasted baby yukon gold potatoes with haricot vert and finished with a dijon cream sauce.
  • Lamb Chop Grilled lamb chops with red wine reduction on cauliflower puree with grilled asparagus.
  • Lobster Shrimp and Crab Mac and Cheese Lobster, shrimp, and crab sauteed with a white wine cream sauce and tossed with cavatappi pasta and a house blend of cheeses. Served with sliced Radina?s baguette.
  • Salmon Canadian Salmon grilled and served with pesto, wild rice quinoa risotto and grilled asparagus.
  • Duck Breast Grilled Maple Leaf Farms duck breast finished with a pickled mustard seed and oyster mushroom sauce served with duck fat brussels sprouts.
  • Mahi Mahi Grilled Mahi Mahi with a blood orange glaze on a bed of kale brussels sprouts & radicchio with shoyu sauce topped with a pea shoot & blood orange supreme salad.
  • Ribeye 16oz bone in Black Angus beef ribeye finished with green peppercorn demi glace?. Served with roasted baby yukon gold potatoes and haricot vert.
  • Scallops Pan seared Hokkaido scallops on a bed of roasted mushroom and gruyere risotto with garlic cream sauce and pan wilted spinach.
  • Twisted Linguini Sauteed yellow squash, mushrooms zucchini, tomatoes, and spinach tossed with linguini in a spicy pesto sriracha sauce. Served with sliced Radina?s baguette. Add grilled natural chicken breast for $5.00 & grilled Canadian salmon for $10.00.
  • Coq Au Vin Red bird farms chicken thighs marinated and braised in red wine with aromatic vegetables served with roasted Yukon gold potatoes.
  • Sandwiches
  • All our sandwiches are served with house cut french fries. Substitute sweet fries with truffle oil or a side salad for $2.00. Substitute a side of free range deviled eggs for $3.00.

  • Cubano Braised pork shoulder, sliced ham on a pressed Radina?s hoagie bun with melted swiss cheese, dijon aioli and pickles.
  • Fried Egg Two fried eggs with thick cut bacon, lettuce, and tomato served on grilled Radina?s sourdough with truffle aioli and gruyere cheese.
  • Burger 8 oz. Creekstone Farm ground beef hand mixed with bacon and grilled. Served with carmelized onions and roasted garlic jam, gruyere cheese and dijon aioli on a brioche bun.
  • Banh Mi Your choice of grilled chicken or braised pork shoulder served on a Radina's bemi baguette with a pickled carrot slaw, cilantro, jalapenos, cucumber and a sriracha scallion mayo.
  • Fish Tacos Three grilled or fried pieces of cod with a housemade spicy tartar sauce, lettuce, and pico de gallo.
  • Black Bean Burger House made vegan black bean patty on a brioche bun with red pepper aioli, lettuce, tomato, and avocado.
  • Tuesday Special
  • Half price Shishito Peppers appetizer!

    Hours Today: Unavailable all day.

    These items are not currently available
  • Shishito Peppers Blistered shishito peppers with spicy shoyu, drizzled with eel sauce and toasted sesame.
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