DINNER

February 18, 2017

STARTERS

hot 

Butternut Squash Soup 8
With herb oil
 
Beef Wellington 9
Grass-fed beef heart, Milton Creamery quark cheese and HoQ gravy 
 
Pork Love & Hot Pocket 10
Pork Belly confit and samosa served with tamarind sauce
 
Bison Sausage 14Grass-fed Iowa bison and root vegetable puree with quinoas
 
cold
 
Rocket Salad 12
Lee’s green arugula, La Quercia lardo, local black walnut, fried soft shell crab and beurre noisette dressing
 
 Beet-n- Squash Salad 9
Lee’s Farm arugula, Grinnell Heritage Farm shaved beets & butternut squash, praire breeze cookies and Thousand Island dressing 
 
Salmon Tartare 10
Wild Alaskan house cured salmon, spices and potatoes chip
 
Cheese Plate 15
Assorted Iowa Cheeses (Add meat 6)

 


 

MAIN COURSE

Grass-fed Steak Market price

Grass-fed local steak, root vegetables puree, with quinoas Maharishi Farm kale and HoQ steak sauce

Salmon en Papillote 28

Wild Alaskan salmon, local potatoes, Grinnell Heritage Farm carrots, parsnip, Maharishi Farm kale and fried lintels

 Pork 27

Berkwood Farms pork loin stuffed with Milton Creamery quark & La Quercia   prosciutto, local apples & potatoes mash, sautéed kale & organic carrot, and HoQ steak sauce

 Lamb Market price

Cory Family Farm grass-fed lamb, basmati rice with French lentil, sautéed winter vegetables and lamb jus

 Bison Burger 24

Grass-fed bison burger, fried duck egg & caramelized onions, tomatoes salsa, homemade brioche bun and root froes

 Vegetarian 20

Basmati rice, lentils with kale, lentil patty, local fried mushroom and yogurt sauce  

DESSERT
Local 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 Steve’s featured seasonal dessert
 
 
Cheese Plate  13
Assortment of Iowa cheeses