The Unicorn Tavern Menu (Update 2025)

Seasoned ground beef & pork smashpatty, chopped pork back ribs, KC BBQ sauce, mayo, spicy dill pickle slices, shaved red onion on a cornmeal kaiser bun. Add a second smashburger 4 Can be Gluten Free with a GF bun or on romaine lettuce boats. WITH A GF BUN 1

Two fresh fried Long John donuts, split char grilled all beef hot dog, spicy dill pickle slices, peanut butter spread, maple syrup-dill icing.

A traditional Budae Jjigae with Shiitake mushroom broth, savory vegetables, sliced mushrooms, GF soy sauce, chickpeas, kimchi, Gochujang, baked beans, parsnip, diced tofu, fresh ginger, scallions & whole wheat ramen noodles. (df•v) Can be Gluten Free without the noodles

Tri-color fingerling potatoes, dill Lyonnaise style seasoning & fresh parsley. (gf•v)

A traditional Budae Jjigae with Shiitake mushroom broth, savory vegetables, sliced mushrooms, GF soy sauce, chickpeas, kimchi, Gochujang, baked beans, parsnip, diced tofu, fresh ginger, scallions & whole wheat ramen noodles. (df•v) Can be Gluten Free without the noodles

A half rack of KC style pork ribs, dill-lyonnaise fingerling potatoes, beer can cauliflower - all “Wrapped up” Hobo style and baked in foil.

Seasoned mini beef & pork meatballs, Korean BBQ sauce, “Dragon" spiced frites, traditional kimchi & scallions. (gf)

Roasted garlic cloves, wood roasted shiitake & baby button mushrooms, caramelized onion, beer can cauliflower, butter-burgundy bechamel, baked in a puff pastry bowl, and topped with scallions (v)

Beer & butter roasted cauliflower, dill-maple glaze & fresh parsley. (gf•v)

House made chickpea-chia patty, vegan garlic aioli, kale, tomato, red onion, sweet pickles & hot pickled peppers on a pretzel bun. (v) Make it "Mushroom & Mozz" style (v) 2

Our "Basic" burger...Smash-burger patty, vine-ripened tomato, red onion, house pickles, Dijon mustard & Hela ketchup on a pretzel bun. Add Danish-blue, Chimay-Harvarti or Raclette fondue 2 Add crispy Belgian Forest lardon 2

Our "Basic" burger...Twin smash-burger patty, vine-ripened tomato, red onion, house pickles, Dijon mustard & Hela ketchup on a pretzel bun. Add Danish-blue, Chimay-Harvarti or Raclette fondue 2 Add crispy Belgian Forest lardon 2

Smash-burger patty, Belgian Forest ham, Chimay cheese, Andalouse sauce, crispy molasses onions, garlic mushrooms & Monk’s mustard on a pretzel bun.

Twin smash-burger patties, Belgian Forest ham, Chimay cheese, Andalouse sauce, crispy molasses onions, garlic mushrooms & Monk’s mustard on a pretzel bun.

Twin house made chickpea-chia patties, vegan garlic aioli, kale, tomato, red onion, sweet pickles & hot pickled peppers on a pretzel bun. (v) Make it "Mushroom & Mozz" style (v) 2

House made with stewed tomatoes, roasted chickpeas, lentils & a collection of sweet & savory spices. Served with charred French bread upon request.(gf•v)

Belgian Endive with cognac poached pear, Danish blue cheese, Belgian Forest bacon, pistachio-cashew crumble & Dijon dressing. (gf)

Romaine hearts, shaved romano, house made Caesar dressing served with a Pecorino tuile & charred French bread. Small size served chopped. Substitute Boney Bread for 1 Anchovies served upon request for 1

Fresh kale, roasted root vegetable mix, & savory quinoa grain, pickled mushrooms, hot pepper rings, craisins, cranberry white balsamic vinaigrette with Violife feta cream drizzle, praline walnuts & balsamic reduction. (gf•v)

Traditional Flemish beef & beer stew. This classic dish is big, bold & unforgettably Belgian. Both comfort food & decadent treat.

House made with stewed tomatoes, roasted chickpeas, lentils & a collection of sweet & savory spices. Served with charred French bread upon request.. (gf•v)

You know it’s cousin, French Onion. Trappist ale broth, Chimay-Havarti au gratin & French bread “crouton” make this “merveilleuse”.

Traditional Flemish beef & beer stew. This classic dish is big, bold & unforgettably Belgian. Both comfort food & decadent treat. Served in a fresh baked French Bread boule.

Romaine hearts, shaved romano, house made Caesar dressing served with a Pecorino tuile & charred French bread. Substitute Boney Bread for 1 Anchovies served upon request for 1

You know it’s cousin, French Onion. Trappist ale broth, Chimay-Havarti au gratin & French bread “crouton” make this “merveilleuse”.

Fresh kale, roasted root vegetable mix, & savory quinoa grain, pickled mushrooms, hot pepper rings, craisins, cranberry white balsamic vinaigrette with Violife feta cream drizzle, praline walnuts & balsamic reduction. (gf•v)

Belgian Endive with cognac poached pear, Danish blue cheese, Belgian Forest bacon, pistachio-cashew crumble & Dijon dressing. Small sized served chopped. (gf)

Made with real magic. Served with puff pastry wafers, blueberry syrup drizzle. Truly Dessert Au Fromage!

Ask Chef Scotty for his secret limoncello recipe. Rich, sweet and tart. Rich whipped Violife cream cheese filling with house made limoncello, graham cracker crumb and crunchy bruleed sugar shel.l (v)

When you just want a little bite of chocolate, enjoy this 4-pack selection from Patricia’s Chocolates. Chocolates change seasonally. (gf)

Lime & orange sherbet, marshmallow fluff, Skittles, Oreo cookie crumble with a house made dark chocolate waffle cone horn.

Golden-fried beer battered Haddock with house tarter, coleslaw & Old Bay frites. (df)

Savory Shiitake & button mushrooms sauteed with shallots, asparagus & roasted-garlic parsnip-yam-beet mix. Tossed in a “creamy” vegan bechamel & crowned with a puff pastry shell. (v)

1LB of Mussels sautéed in French white wine & finished with garlic, leeks, onion, shallots, butter, fresh parsley & frites. (gf)

Sea shell pasts, leeks, Chimay cheese, bechamel, Belgian Forest bacon & Trappist cheese sauce. Add Belgian Forest lardon 2. Add Carbonnade Flamande 4

Seasoned, grilled Angus hand cut 16oz Ribeye with frites and a choice of dipping sauce. Hollandaise & shallot marmalade available upon request. (gf)