Lidia's

Name: Lidia's
Address: 101 W. 22nd St., 64108, MO, 64108
Telephone: 816-221-3722

101 W. 22nd St., Kansas City, MO 64108, US

• Monday: 11:00AM-9:00PM •Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-9:00PM •

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Cuisine: Italian Northern
Parking:
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Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH Prix Fixe Menu

First Course

Antipasti Table

Lidia's Market Brunch begins with a selection of breads from our in-house bakery accompanied by three flavored butters, Apricot Jam Butter, Strawberry Jam Butter, and Crunchy Sugar Butter. Then enjoy a bountiful buffet with a variety of traditional Italian salads, fresh fruit, imported cheeses, cured meats and other seasonal items.

Second Course

Gnocchi con Anitra in Guazzetto

Hand-rolled potato dumplings with slow simmered duck in a rich sauce with grated Parmigiano-Reggiano

Pasta Tasting Trio

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. The selection changes every day, following the season and the market. Your plate will be refilled as often as you like, by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today's selections and will describe them for you.

Polipo alla Griglia con Olive e Patate

Grilled octopus with warm potatoes, red onion, Gaeta olives and capers tossed in red-wine vinaigrette

Frittata del Giorno

Each Saturday and Sunday brunch features a large omelet filled with seasonal vegetables, served with 2 slices of bacon, roasted tomato and a garnish of spring greens

Sunday Sauce

AVAILABLE on SUNDAY brunch and dinner only. Our popular 'Sunday Sauce' is our take on an Italian-American tradition. We slowly braise hand-rolled meatballs, Italian sausage, and pork shoulder in a rich red wine and tomato sauce. Your portion includes one of each meat served over a bed of rigatoni, tossed in the rich braising sauce.

Bistecca alla Kansas City - 5

A 6-ounce beef tenderloin medallion, grilled to temperature, served with roasted tomatoes, twice-fried potatoes and an egg, any style (Price: $5.00 supplement)

Frico

specialty of the Friuli region of Italy, the Frico is an envelope of golden-brown, crisp Montasio cheese with a savory filling of potato and leek and the filling of your choice. Served with a garnish of mixed baby lettuces. Choose from Sausage, Onion and Pepper or Sauteed Wild Mushroom

Piadina con Prosciutto Cotto

Italian cooked ham and Fontina cheese on housemade Piadina, a traditional flatbread from Emiglia-Romagna, served with twice-fried potatoes

Pollo alla Limone e Olive

A classic dish of pan-seared chicken breasts, paired with a sauce of roasted lemons, capers, and Sicilian olives. Served over velvety spinach

Salmone alla Griglia

Atlantic salmon fillet, grilled medium-rare. Served over braised Trevisano radicchio and crispy polenta

Sarme-Capucci Ripiene

Tender leaves of cabbage filled wtih pork, veal, beef and herbs, braised with sauerkraut and tomatoes

Manicotti Ripiene di Ricotta

Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano=Reggiano

Capucci Garniti

Traditional sauerkraut from Istria. Smoked pork sausaged, pork loin, and bacon are braised in sauerkraut with garlic, bay leaves and black pepper. Served with Canaderli bread dumplings and a grating of fresh horseradish

Fegatini di Pollo

Crispy pan-seared chicken livers from Campo Lindo farm. Served over polenta gratin and garnished with crispy fried onions.

Dolci

DOLCI

And finally, the Market Brunch features a dessert buffet highlighting sweets from many regions of Italy. Included are Tiramisu, Biscotti, Torte, Crostate, and other sweet indulgences particular to the season

Kid's Brunch

Baked Gnocchi Alfredo

Lidia’s Little Breakfast

One egg any style with fried potato wedges, bacon and a scone

Grilled Cheese Sandwich

with Tomato Soup

SAMPLE LUNCH MENU

Pasta Tasting Menu

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. The selection changes every day, following the season and the market. Your plate will be refilled as often as you like, by servers carrying pans of freshly cooked pasta through the dining room. Your server has sampled today’s selection and will describe them for you.

Panini

Piadina con Prosciutto Cotto

Italian cooked ham and Fontina cheese on Piadina, a traditional flatbread from Emiglia-Romagna

Bistecca

Grilled slices of beef Flatiron steak, garlic butter, roasted tomato, and crispy onion rings on housemade ciabatta

Salmone

Salmon fillet, crisp bacon, romaine lettuce, sliced tomato and garlic-parsley mayonnaise on ciabatta

Pollino Nuovo

Herb-marinated, grilled chicken breast, with basil pesto, tomatoes, and fontina cheese on our housemade Tuscan bread

Insalate

Polipo alla Griglia con Olive e Patate

Grilled octopus with warm potatoes, red onion, Gaeta olives, and capers tossed in red-wine vinaigrette

Tagliata di Manzo

Slices of rare grilled beef tenderloin with a salad of arugula and shaved Parmigiano-Reggiano tossed in a red-wine vinaigrette

Insalata di Sedano, Crimini, e Grana con Prosciutto

Shaved Crimini mushrooms, celery and Grana Padano cheese, tossed in a lemon vinaigrette, served with thinly sliced Prosciutto di Parma

Luncheon Dishes

Fritto Misto

Calamari, rock shrimps, red onion and zucchini, lightly coated and fried until golden. Served with a spicy Marinara sauce and mixed seasonal greens

Frico

A 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 baby lettuces. Choose from Sauteed Wild Mushroom or Sausage, Onion and Pepper

Gnocchi con Anitra in Guazzetto

Hand-rolled potato dumplings with slow-simmered duck in a rich sauce

Pollo al Limone e Olive

A classic dish of pan seared chicken breasts, paired with a sauce of roasted lemons, capers, and olives from Sicily and served over velvety spinach

Salmone alla Griglia

Atlantic salmon fillet, grilled medium-rare. Served over braised Trevisano radicchio and crispy polenta

Bistecca alla Kansas City con Patate Istriane

A 10 ounce Kansas City strip steak finished with a rosemary- sea salt-anchovy rub, accompanied by twice fried potatoes and roasted tomatoes

Ravioli in Guanciale di Manzo

Housemade ravioli filled with braised Wagyu beef cheeks and savory vegetables. Served in a rosemary infused sauce

Manicotti Ripieni di Ricotta

Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano=Reggiano

Fegatini di Pollo

Crispy pan-seared chicken livers from Campo Lindo farm, served over polenta gratin and garnished wtih crispy fried onions

SAMPLE DINNER MENU

Lidia's Trio del Giorno

Lidia's Pasta Tasting Trio

| 1st Course | 2nd Course | 3rd Course

Antipasti

Zuppa del Giorno

A daily selection of one of our favorite seasonal soups from Lidia's repertoire

Zuppa di Asperagi e Gamberi

A velvety soup of spring asparagus and rice, finished with sweet shrimps and extra virgin olive oil

Frico

A 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, Onion and Pepper

Fritto Misto

Calamari, rock shrimps, red onion and spears of zucchini lightly coated and fried until golden. Served with a spicy Marinara sauce and mixed seasonal greens

Polipo alla Griglia con Olive e Patate

Grilled octopus with warm potatoes, red onion, Gaeta olives, and capers in red wine vinaigrette

Insalate

Insalata Cesare alla Lidia

Lidia’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

Insalata di Rucola con Gorgonzola

Crisp arugula tossed with toasted walnuts, creamy chunks of Gorgonzola cheese, and sweet pear slices drizzled with light white wine vinaigrette

Insalata di Sedano, Crimini, e Grana con Prosciutto

Shaved crimini mushrooms, celery, and Grana Padano cheese, tossed in a lemon vinaigrette, served with thinly sliced Prosciutto di Parma

Pollo

Fegatini di Pollo

Crispy pan-seared chicken livers from Campo Lindo farm, served over polenta gratin and garnished wtih crispy fried onions

Pollo con Limone e Olive

A classic dish of pan-seared chicken breasts, paired with a sauce of roasted lemons, capers, and Cerignola olives, served over velvety spinach

Pesce

Salmone alla Griglia

Atlantic salmon fillet, grilled medium-rare, served over braised Trevisano radicchio and crispy polenta

Zuppa di Pesce

A light but richly flavored broth, with seared shrimp, scallops, mussels, calamari, fish fillets, octopus, onion, leek and Sardinian cous-cous

Calamari Ai Ferri con Excarola e Fagioli

Tender 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

Pasta

Ravioli di Guanciale di Manzo

House-made ravioli filled with braised Wagyu beef cheeks and savory vegetables. Served in a rosemary infused sauce.

Lasagna Bolognese

Layers of fresh spinach pasta, classic Bolognese sauce and Italian Fontina cheese

Gnocchi con Anitra in Guazzetto

Hand rolled potato dumplings with slow simmered duck in a rich sauce with grated Parmigiano-Reggiano

Manicotti di Ricotta

Tender egg pasta sheets, rolled around a filling of fresh ricotta and mozzarella cheeses, baked under a light tomato sauce, and topped with grated Parmigiano=Reggiano

Carni

Bistecca alla Kansas City con Patate Istriane

A 20-ounce bone-in rib-eye steak, grilled to your liking, then seasoned with a rosemary, sea salt, and anchovy rub and served with twice-fried potatoes and roasted tomatoes

Costoletta di Miale Imbottita

Heritage Berkshire pork chop stuffed with Prosciutto, Fontina, and broccoli, braised wtih mixed mushrooms and Marsala wine

Stinco di Agnello

Jamison Farm lamb shank braised in Venetian spices. Served over soft polenta and braised carrots

Ossobuco di Maiale con Risotto di Farro

Long, slow cooking gives these meaty Heritage pork shanks a velvety texture and rich sauce, brightened with fresh orange rind. Accompanied by barley risotto with root vegetables

Vitello alla Parmigiana

Lightly breaded and fried veal scallopini, topped with Fontina and tomato, served with fried zucchini

Contorni

CONTORNI

Twice-fried Potatoes Spinach Garlic Mashed Potatoes Risotto Cake