DINNER

January 9, 2015

STARTERS

hot 

Chef Soup 8
Our evolving soup selection 
 
Beef Tongue 7
French lentils, mirepoix, rosemary and bacon 
 
Rabbit and Dumplings 9
Braised rabbit, buttermilk, dumplings and mirepoix
 
Cod Cake 10
Salted cod cake, bacon and local greens 
 
Rabbit Wings 10
Crispy rabbit, spicy mayo, eel sauce and slaw
 
Pork Belly 11
 Butternut squash, cilantro lime dressing and roasted seeds 
 
Shrimp 11
 Wild gulf shrimp, phyllo dough and greens
 
cold
 
Beet and Quinoa Salad 9
Grinnell Heritage Farm beets, black quinoas, local apple, Reichert’s Air goat cheese, organic micro greens and apple sage vinaigrette 
 
Winter Salad 8
Roasted butternut squash and root vegetables, Milton Creamery quark cheese and balsamic vinaigrette
 
 Beef Carpaccio 11
Cory Family Farm grass-fed beef, Grinnell Heritage Farm beets and crème fraiche, horseradish and shaved prairie breeze cheddar cheese
 
Cheese Plate 13
Assorted Iowa cheeses (Add meat 5)

 


 

MAIN COURSE

Grass-fed Steak Market price
Timber Ridge Farm beef, glazed turnip and carrots, sautéed organic greens and HoQ steak sauce
 
Salmon 27
Wild Alaskan salmon, warm organic black quinoas, couscous and split peas salad, and lime chimichurri 
 
Lamb Shank 29
Cory Family Farm lamb shank, Israeli’s couscous, organic greens and lamb jus
 
 Halibut 28
Wild Alaskan halibut, Roasted beets with crème fraiche, dill, caraway and roasted onion 
 
Duck 28
Local duck, pomme anna, local greens and reduction sauce 
 
Vegetarian 20
Fried sweet potatoes, organic carrots and onion fritters, naan, basmati rice and yogurt salsa
 

 


 

DESSERT

Apple 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
 
Chocolate Beast Cake – $9
Served with local whipped cream
 
Cheese Plate – $12
Assortment of Iowa cheeses