October 2, 2015



Chef Soup 8
Our evolving soup selection
Sopes 8
Cory Family Farm Grass-fed ground beef and salsa and crème fraiche 
Chang’s Puffed Egg 8
Hickory Hills Farm Free-range eggs and dashi broth 
Bruschetta 9
Local apples, La Quercia prosciutto and Milton Creamer quark cheese on gilled bread 
Pork Belly 12
Pumpkin pancake and local maple syrup
Autumn Salad 9
Garden on Garden roasted squash; Grinnell Heritage Farm roasted beets, organic crispy quinoas, Lee’s Green arugula and lime tamarind dressing 
Crunchy Beet Salad 8
Grinnell Heritage Farm julienned beets & carrots, apples, local onions, walnut, lime orange dressing
 Salmon Tartare 10
House cured wild Alaskan salmon, spices and potato chips
Cheese Plate 15
Assorted Iowa cheeses (Add meat 6) 



Grass-fed Steak Market price
Timer Ridge Farm beef, organic stuffed potatoes, local roasted vegetables, horseradish crème fraiche and HoQ sauce
Salmon en Papillote 28
Wild Alaskan salmon, local potatoes, Grinnell Heritage Farm carrots, local Brussels sprout and fried lintels 
Grass-fed Lamb 29
Cory Family Farm grass-fed lamb, organic sweet potato mash, gremolata and lamb jus 
Meat Loaf 23
Cory Family Farm Grass-fed beef, organic stuffed potatoes, local roasted vegetables and HoQ sauce 
Vegetarian 21
Braised leeks, pappardelle, vegetable broth with prairie breeze, toasted breadcrumbs and mushroom 



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