January 14, 2016



Butternut Squash Soup 8
Organic Butternut squash and grass-fed cream
Gnocchi 8
Organic sweet potato gnocchi with spinach
 Lamb Cabbage Roll 9
Caraway-spiced Cory Family Farm lamb and basmati rice stuffing with tomato sauce 
Toast 9
Poached organic leek, local fried duck egg, Maytag Swiss cheese and La Quercia prosciutto
Pork Belly 11North Carolina baked beans and roasted parsnip Bangladeshi style


Spinach Salad 9
Lee’s Farm spinach, pears, Grinnell Heritage Farm shaved carrots and watermelon radish, organic parsnip, Milton Creamery prairie breeze cheese, champagne vinaigrette 
Crunchy Quinoa Salad 9
Grinnell Heritage Farm organic beets & carrot, organic parsnip, quinoa, Mariposa Farm Parsley and lemon herb dressing
Surf and Turf 11
Grass-fed beef carpaccio and salted scallops with chimichurri
Cheese Plate 15
Assorted Iowa cheeses (Add meat 6) 



Grass-fed Steak Market price
Timer Ridge Farm flax seed finished beef, organic potato gratin, roasted winter vegetables, HoQ steak sauce
Salmon 28
Wild Alaskan salmon crusted with mustard seed, organic creamy black lentils basmati rice, charred leeks, Grinnell Heritage Farm beets and spinach yogurt sauce
 Grass-fed Lamb Shank 32
Cory Family Farm grass-fed lamb, local organic sweet potatoes mash, Milton Creamery Prairie Breeze cheese, gremolata and lamb jus 
Pork Schnitzel 26
Thinly pounded pork loin pan-fried, topped with duck egg and spinach spaetzle 
Wild Caught Fish 29
Chef’s prep 
Vegetarian Wellington 20
Organic butternut squash, Grinnell Heritage Farm beets, Lee’s green spinach, Reichert Dairy Air goat cheese and tomato broth

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