DINNER

March 11, 2016

STARTERS

hot 

Chef Soup 8
Our evolving soup selection 
 
Stuffed Flatbread 9
Organic potato and yogurt sauce 
 
Leek & Clam Chowder 10
Creamy clam chowder with organic leeks, Burkwood Farm bacon and Mariposa Farm chives
 
Cod Brandade 10
Crispy cod beignets with tomato sauce and salsa verde 
 
Swiss Style Cheese Board 12
Milton Creamery Prairie Rose melted serves with boiled potatoes, La Quercia prociutto, cornichons and mustard
 
cold
 
Spinach Salad 9
Chilled leeks, grated hard boiled egg and Lee’s Greens spinach tossed in warm bacon vinaigrette 
 
Chickpea & Carrot Salad 9
Chickpeas marinated in olive oil chilies, organic lemon & lime tossed with herbed local carrots 
 
Deviled Duck Eggs 7
Free Range Duck Eggs and kimchi 
 
Tuna Tartine 10
Olive oil poached tuna, garnished with hard boiled sliced duck egg, lettuce, Grinnell Heritage Farm watermelon radish and nicoise olives
 
Cheese Plate 15
Assorted Iowa Cheeses (Add meat 6)

 

MAIN COURSE
Grass-fed Steak Market price

Tweed Croft Farm grass-fed beef, La Quercia prociutto smashed organic potatoes, Lee’s Green braised spinach, salsa etrusca and HoQ steak sauce

Salmon 28

Alaskan wild salmon, organic potato salad with La Quercia prociutto, capers and salsa verde

 Grass-fed Lamb Shank 34

Cory Family Farm grass-fed lamb, Early Morning Harvest polenta, Lee’s Greens braised spinach, salsa verde and Milton Creamery Orairie Breeze

 Bone in Pork Chop 26

Rosmann Family Farm pan-fried pork chop, braised cabbage, house made pickles, organic sweet potato medallions, sundried tomatoes and spinach

 Kabob 25

Della Terra Ranch grass-fed ground lamb, Lee’s Green salad mix, local julienne carrots, Bangladeshi spiced marinated chickpeas and homemade yogurt sauce

 Vegetarian 20

Rice and black lentil crepes with spiced & Moong lentils and fried chickpeas fritters

 
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 Joseph’s featured seasonal dessert
 
La Bete Noire Cake – $9
Served with local whipped cream
 
Creme Brûlée – $9
French Burnt Cream
 
Cheese Plate – $13
Assortment of Iowa cheeses