First Mile Kitchen

Queen is coming! Monthly Moods #35 (yes, 35 months in a row). Every Monthly Moods Chef and team develop a completely unique menu to pair with wine and cocktails and the energy and story behind each album. Lots of effort and lots of fun. Wednesday, May 27th, promptly at 6 pm Make your reservations: [email protected] #wewanttocookforyou

Starting bright and early this morning! Chef Nick is mixing cocktails and pouring wine. Take a break from shopping and say hello! 🥂☀️

There's a lot to know & love about First Mile Kitchen! 🍳 A tasty menu curated by the nationally known Chef Nick Korbee, an atmosphere you can't find anywhere else in Wichita, and the best beats... FMK speaks for itself!

MOTHER’S DAY WEEKEND We are ready for family, friends and moms! Dinner specials offered all weekend long and Mother’s Day brunch features, too. Mother’s Day Brunch Features: Big Momma’s Pancake Powerhouse The OG powerhouse, plus a duck fat-poached sausage link Tokyo Steak and Eggs Filet medallions finished with ponzu and chili crunch, served on top of crispy rice, with sliced avocado, pickled onion and sesame seed Lobster Roll Benedict Our classic benedict served with lobster instead of bacon, finished with old bay and chives Enchilada Brunch Lasagna Flat-style red enchilada with layers of tortilla, smoked chicken and cheese, topped with two sunny up eggs, cotija, crema, and pickled red onion Pesto Soft Scramble Our ricotta soft scramble, with basil pesto folded in, finished with crushed pistachio, chili flakes, and parmesan We want to cook for you (moms)!

NEW! Miso Truffle Fries | white truffle miso butter, chili crunch and our famous pizza dust New and improved and gluten free! A tasty Monday treat. $10 during Happy Hour, M-F 3-6 pm 🥂 📸 @gavin.peters.photo

NEW! Steak Au Poivre Stroganoff | Housemade Giant Farfalle Pasta, Beef Tenderloin, Ribeye, Maitake Mushrooms, Caramelized Onion, Brandy Peppercorn Sauce, Horseradish Cream, Fresh Herbs We want to cook for you! Brunch, lunch, dinner, seven days a week. 📸 @gavin.peters.photo

Valentine’s Day, what’s for dinner? Menu below! FIRST COURSE (Choice of) WILD HEART SALAD Arugula, Chevre Mousse, Smoked Beetroot, Wild Rice, Pistachio COGNAC LOBSTER BISQUE Maine Lobster, Acorn Squash, Cognac Cream, Chive ELK TARTARE Hand-Cut Elk Loin, Shallot, Cornichon, Dijon, Crispy Capers, Mike’s Brioche Bread ENTREE (Choice of) CRAB + LOBSTER LASAGNA Butter-Poached Lobster, Blue Crab, Black Truffle Ricotta, House Made Pasta, Parsnip Bechamel, Tomato Confit, Fresh Herbs *Vegetarian Option: Maitake Mushroom, Artichoke FILET MIGNON Aged Cheddar Whipped Potatoes, Bourbon Butter, Chive *Substitute 7oz Elk Chop +$25 SEARED SCALLOPS Saffron Risotto, Bouillabaisse Broth, Crispy Chickpeas, Fresh Herbs, Harissa Oil *Substitute Atlantic Halibut +$10 Entrée additions/supplements: Butter-Poached Lobster +$30, Seared Foie Gras $25, American Caviar +45 DESSERT (Choice of) RED DEVIL SOUFFLE (for two) Red Velvet Souffle, Espresso Martini Crème Anglaise LEMON BUTTER CAKE Whipped Crème Fraiche, Lavender Salt CHOCOLATE CHEESECAKE Dark Chocolate Basque Cheesecake, Brandied Cherry And Quince Compote AL LA CARTE APPETIZERS Truffle Fries $12 Spicy Salmon Bites $10 Lobster Deviled eggs $10 Oysters Royale (2pc) Petite oysters topped with crème fraiche and caviar $20 ½ Dozen Oysters $28 Shrimp Cocktail $18 We still have some availability at the bar! Call 316.358.0130 to inquire

December Monthly Moods was our 30th in a row—30 months of dinner parties, curated by our entire team just for you. This month is our anniversary edition (the big 4 years!) featuring Okonski’s “Entrance Music,” a record that’s been an inspiration in 2025, coupled with dishes from Chef Nick’s culinary experiences throughout his career—in Los Angeles, New York, and back to the kitchen of his dear Grandma Betty in Ohio. We hope you’ll join us this month, we have some exciting news to share over dinner, too 🔥 📸 @gavin.peters.photo

Closed this evening for a private event. But come see us this week and chat with Tesa and Olivia at the bar, eat fresh oysters from our favorite farms, and watch your steak being grilled on the live fire, all while some of our favorite vinyl takes to the tables. We want to cook for you, every day of the week 🔥 📸 @gavin.peters.photo

Yes. It’s January, but we’re still celebrating Tini Tuesday, and we even have a special. It’s Gooseberry French 75: gin, lemon juice, simple syrup, gooseberry puree, sparkling, with a sugar rim (thanks, Olivia and Tesa!) Happy Hour, Monday-Friday 3-6 pm 🍸

The sweetest way to ring in 2026; a New Year’s Eve proposal @firstmilekitchen ! So grateful to have gotten to document this part of Brian and Shawn’s story.

Happy Birthday to Owner/Chef Nick, who brings his dedication, smarts, and panache to everything he does. You’ll see him in the kitchen, even on his birthday. Happy Holidays, and remember Chef Nick wants to cook for you ♥️ 📸 @gavin.peters.photo