DINNER

September 21, 2017

STARTERS

hot

Chef Soup 8
With herb oil
 
Corn Pudding 11
Local oyster mushroom, La Quercia chipped ham and microgreens
 
Farinata 11
Chickpea flour pancake with local tomatoes and La Quercia prosciutto
 
Scallop 14
Pan seared scallop, organic
 

cold

 Zucchini Salad 9
Local tomatoes salsa, Organic Green zucchini & cucumber and basil 
 
Chicken Liver Spread 10
Free Range chicken liver, toast and seasonal preserves
 
 Lump Crab Salad 12
Bagel chips with peppers, cucumber and tomatoes
 
Cheese Plate 15
Assorted Iowa Cheeses (Add La Quercia prosciutto 7)

 

MAIN COURSE

 

Grass-fed Steak Market price

Tweed Croft Farm Grass-fed steak, roasted potatoes & fall vegetables, BBQ onions and HoQ steak sauce

Sustainable Fish Market Price

Sustainable fish, organic zucchini, local charred peppers, roasted potatoes, heirloom tomatoes, and salsa verde

 Pork 27

Homemade Berkwood Farm pork sausage, French lentils ragu, bacon and tomatoes sauce

 Chicken 28

Free-range local half boneless pressed chicken, local tomatoes & cucumber, organic red onions, breadcrumbs and salsa verde

 Black Bean Burger 20

Organic black bean patty, caramelized onions, tomato salsa, corn tortillas, and citrus kohlrabi salad

 Vegetarian 19

Organic Greens roasted acorn squash, local tomatoes, zucchini, green beans, toasted seeds, black pepper honey dressing and whipped ricotta

 

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