DINNER

July 2, 2015

STARTERS

hot 

Chef Soup 8
Our evolving soup selection
 
Burnt Carrots 7
With burnt green onion and cumin quark 
 
Italian Meat Balls 10
Free-range chicken, organic potatoes, Milton Creamery white cheddar and tomato sauce
 
Hot Pocket 9
Chili braised grass-fed beef, pickled onion and quark
 
Fried Green Tomatoes 9
Crispy green tomato stack with chimichurri, quark and relish
 
cold
 
Summer Salad 9
Organic grilled squash, charred green peppers, local tomatoes, EMH pickled cherries, organic greens and buttermilk dressing 
 
Chef Salad 8
Heritage Hills Farm snap peas, local radishes, Maharishi Farm cucumber, and pesto 
 
Shrimp 11
Poached wild gulf shrimp, remoulade and house made flat bread chips 
 
Salmon Tartare 10
House cured wild Alaskan salmon, spices and turnip chips
 
Cheese Plate 15
Assorted Iowa cheeses (Add meat 6)

 

MAIN COURSE

Grass-fed Steak Market price
Cory Family Farm beef, summer squash, bacon and new potatoes hash and HoQ sauce
 
Walleye 26
Corn meal crusted walleye, summer squash, fried local red potatoes and aioli 
 
Grass-fed Lamb 26
Cory Family Farm lamb kebobs with kohlrabi and cucumber slaw, caramelized onion, tahini and flat bread chips
 
 Meat Loaf 23
House made grass-fed meat loaf, summer squash, bacon and new potatoes hash and HoQ sauce
 
 Free Range Chicken 26
Gumbo style wild gulf shrimp, organic green pepper and local summer squash 
 
Vegetarian 20
House made tagliatelle pasta, local mushrooms, green onion and snap peas. 

 

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 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