Reserve - Ambassador Hotel

Location: Downtown Area
1111 Grand Blvd., Kansas City, MO 64106
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Find A Table Need a Ride?

Lunch Menu- $15


House Salad

Mixed greens with goat cheese, cherry tomatoes and roasted red peppers

Soup Du Jour

Seasonal selection


Blackened Shrimp Salad

Mixed Greens, Roasted Beets, Cherry Tomatoes, Lemon Saffron Dressing

Steak & Guinness Pie

Puff pastry, carrots, onion, celery, Guinness & mushroom sauce

Grilled Chicken Caesar Salad

Romaine lettuce, herb croutons, Fresh grated parmesan


Add Something Sweet for $5

Dinner Menu- $33

To Start

Traditional Caesar Salad  

Romaine, Parmesan Cheese, Herb Croutons

Bacon Truffle Deviled Eggs

Crispy Bacon, Truffle Mayo

Baked Bone Marrow {Gods Butter}

Black Lava Salt, Grain Galore Crostini’s

Soup Du Jour

Ask your server for today’s Creation

Main Course

Crab Stuffed Atlantic Salmon

Lemon butter sauce

La Crema Pinot Noir -13

Steak & Guinness Pie

Puff pastry, carrots, onion, celery, Guinness & mushroom sauce

Guinness Stout -7.5

PEI Mussels in a Bread Bowl

Creamy Guinness sauce

Saar Trocken Riesling -12

Lemon Vegetable Risotto

Seasonal Vegetables with Basil pesto

Cambria Chardonnay -11

*Hatfield 8 oz. Top Sirloin Steak

Pink peppercorn sauce, with truffle fries

Simi Alexander Valley Cabernet Sauvignon -15


Baked Cookie Skillet

Served warm with vanilla ice cream

Cooked to order, takes up to 10 min

Fresh Seasonal Berries & Basil Sugar

Tossed in dark balsamic glaze with lemon sorbet


Ask your server for today’s Creation

**This Item may contain or contains raw ingredients*

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

20% Service Charge will be add to all Parties of 6 and more


Hours: Open 6:30am-11pm Mon.-Thu., 6:30am-1am Fri., 6:30am-1am Sat., 6:30am-10pm Sun.

Reserve is centered around small plates and contemporary cuisine, with signature cocktails in a modern, upscale, unique, urban living room setting. Shaun Brady originally from Dublin Ireland, discovered his calling to be a chef from his grandmother who was his first teacher and mentor in the itchen.  Shauns first kitchen job came at the age of 14 years old where he started by washing dishes and peeling potatoes.  Shaun graduated from the Dublin Institute of Technology with a degree in Culinary Arts.  Shaun finished in the top 5 of his graduating class.  Shaun became executive chef at Ouzos in Dublin where he transformed the menu  to feature more steak and seafood.  Shaun meet his wife at Ouzos and moved to Chicago in 2005 where he worked for McCormick and Schmicks and the Gibson Restaurant Group.  Shaun describes his cooking style as “locally sourced,  farm fresh and very seasonal with an  emphasis on seafood and sustainability”  Shaun is very excited to begin working with local farmers and vendors in the Kansas City area.

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