DINNER

September 26, 2019

STARTERS

hot

Chef Soup 9
With herb oil (Can be vegan) 
 
Cauliflower Au Gratin 11
Organic cauliflower, Sheeder Cloverleaf Dairy cream, Milton Creamery cheese and pork belly 
 
Gulf Shrimp & Grits 12
EMH grits, Milton Creamery white cheddar cheese and wild Gulf shrimp 
 
Melted Cheese & Goat Sausage 18
Lost Lake Farm Emmental cheese, goat sausage, potatoes in their jackets, house made pickles, grilled bread and whole grain mustard
 
cold
 
Pear & Quinoa Salad 10
Red quinoa, local pears, fennel, Organic Greens micro greens and white balsamic vinaigrette
 
Beet Carpaccio 10
Local organic poached beets, pickled mustard seeds, Lost Lake Farm blue cheese and extra virgin olive oil (Can be vegan)
 
Salmon Tartare 11
House cured wild Alaskan salmon, spices and waffle fries
 
Cheese Plate 16
Assorted Iowa Cheeses & accoutrements (Add La Quercia prosciutto 8) 
 

 

MAIN COURSE

 

Grass-fed Steak Market price

Local grass-fed steak, Dogpatch Garden confit carrots & onions, sautéed greens and HoQ steak sauce (Add starch $5)

Scallops 28

Wild caught scallops, pomme Anna, roasted butternut squash, pickled relish and butter sauce

HoQ Grass-fed Burger 24

Local grass-fed beef, tomato jam, confit sweet onions, fried free-range egg, white cheddar, Berkwood Farm bacon, greens, home made brioche bun and root fries

 Free-Range Chicken 28

Raccoon Fork Farm boneless half chicken, One Farm purple potatoes, Dogpatch Garden confit carrots, organic greens and chicken broth

 Goat Market price

Goat On The Go grass-fed goat, buttered red rice, carrots, kale and curried yogurt sauce

 Vegetarian 22

Asian red rice, winter vegetables, local black bean & eggplant fritters and yogurt sauce (Add poached duck egg $3) (Can be vegan)

 

 

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  featured seasonal dessert
 
 Cheese Plate  15
Assortment of Iowa cheeses