DINNER

November 13, 2014

STARTERS

hot 

Chef Soup 8
Our evolving soup selection
 
Fingerling Potatoes 7
Fried organic potatoes and rosemary aioli
 
 Ham & Egg on Toast 9
Sunny side egg with prosciotto, cherry tomatoes, poached leeks and emmental cheese
 
Tortellini 10
Reichert’s Air goat cheese and herbs
 
Pork Belly 11
Johnnycake and local maple butter sauce with apple compote
 
Shrimp and Grits 11
Wild gulf shrimp, sausage and Early Morning Harvest organic grits
 

cold

Beet Salad 9
Grinnell Heritage Farm beets, organic lentils, Reichert’s Air goat cheese, organic micro greens and apple sage vinaigrette
 
Arugula and Pear Salad 9
Jack’s pear, bacon, soft-boiled egg, local arugula and champagne vinaigrette
 
Winter Salad 8
Roasted butternut squash and root vegetables, Milton Creamery quark cheese and balsamic vinaigrette
 
 Beef Carpaccio 11
Cory Family Farm grass-fed beef, wasabi mayo, fried capers and shaved prairie breeze cheddar cheese
 
Cheese Plate 12
Assorted Iowa cheeses (Add meat 5)

 


 

MAIN COURSE

Grass-fed Steak  Market price
Timber Ridge Farm beef, mash root vegetables, sautéed organic kale and HoQ steak sauce
 
Salmon  27
Wild Alaskan salmon, Jack’s pear risotto, Milton Creamery quark, almonds, organic greens and white butter sauce
 
Scallop  28
Pan seared sea scallops, local leeks, French lentils, La Quercia prosciotto and greens
 
Rabbit 25
Stuffed rabbit leg with andoullie sausage and apples, Bulgur wheat, golden raisins and rabbit jus
 
Duck 28
Local duck, organic sweet mash potato, Grinnell Heritage Farm brussels sprouts and reduction sauce
 
Vegetarian 20
Squash curry, roasted peanuts, spiced Chana Dal and basmati rice
 

 


 

DESSERT

Apple t Crisp – $9

Singing Dog vanilla ice cream

Ice Cream Sampler – $8

Chef Suman’s homemade ice cream with sugar cookies

Chef’s Choice - Market Price 

Pastry Chef Joseph’s featured seasonal dessert

  Chocolate Beast Cake – $9

Served with local whipped cream

 Cheese Plate – $12

Assortment of Iowa cheeses