DINNER

March 13, 2015

STARTERS

hot 

 Chef Soup 8
Our evolving soup selection 
 
Empanadas 7
Organic tempeh, local potatoes, organic sweet potatoes and chimichurri 
 
Dirty Rice 9
Black forbidden rice, duck liver and fried eggs
 
Crab Cake 12
House made crab cake and risotto 
 
Rabbit Wings 10
Crispy rabbit, spicy mayo, eel sauce and slaw
 
Pork Belly 11
Confit pork belly, potato hash and sunny side up eggs
 
cold
 
Quinoa Salad 8
Red quinoas, organic apple, Milton Creamery quark cheese, organic micro greens and apple sage vinaigrette 
 
Watercress Salad 9
 Black Cat Acres watercress, dried cherries, old style cheddar, and horseradish yogurt dressing 
 
Beef Carpaccio 11
Cory Family Farm grass-fed beef, spicy yogurt, cilantro, red onion, Lees Farm radishes and watercress
 
Salmon Lox 9
House cured salmon, herb quark, bagel chips, pickled onion and capers
 
Cheese Plate 13
Assorted Iowa cheeses (Add meat 6) 

 

MAIN COURSE

Bistecca Alla Firentine 48
Jay’s Farm grass- fed 24oz porterhouse steak, mashed potato with chive, Lee’s Farm sautéed spinach and wine sauce 
 
Grass-fed Steak Market price
Timber Ridge Farm beef, champ potatoes with chive, Black Cat Acers watercress and HoQ steak sauce
 
Salmon 27
Wild Alaskan salmon, lemony basmati rice, yogurt and cilantro 
 
Lamb Shank 29
Cory Family Farm lamb shank, Jamaican style barley pilaf, organic greens and lamb jus
 
 Iowa Pork Chop 26
Timer Ridge Farm pork chop, dried apricots, apple and a honey gastrique 
 
Duck 28
Local duck, Israeli couscous, raisins and chili with preserved lemon reduction sauce
 
 Vegetarian 20
Fried sweet potatoes, organic carrots and onion

 


 

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 – $13
Assortment of Iowa cheeses