DINNER

January 20, 2018

STARTERS

hot

Chef Soup 8
With herb oil
 
Onion Gratin 10
Baked onion with bacon and rosemary and Milton Creamery Prairie Breeze
 
 Pierogi 11
Caramelized onions, Milton Creamery Prairie Breeze and beurre blanc
 
Goat Meat Ball 13
Lee’s Greens spinach & Milton Creamery quark spanakopita and Wojapi 

cold

Winter Slaw 10
Grinnell Heritage Farm carrot, celeriac local cabbage, green onion, rosemary, apple vinegar and vegetable chips 
 
Salmon Tartare 10
Herb relish and gaufrettes 
 
Beet Carpaccio 11
Grinnell Heritage Farm beets, walnut, fresh greens, horseradish, cider vinegar
 
Cheese Plate 15
Assorted Iowa Cheeses (Add La Quercia prosciutto 7)

 

MAIN COURSE

 

Grass-fed Steak Market price

Tweed Croft Farm grass-fed steak, baked potato & celeriac puree, roasted winter vegetables, sautéed greens and HoQ hunter sauce

Sustainable Fish Market Price

Poached sustainable fish with roasted beets and parsnips, greens and beurre blanc

 Pork 28

Berkwood Farm pork rolled in tomato sauce, La Quercia prosciutto, Milton Creamery prairie breeze brulee, onion, roasted beets and greens

 Meatloaf 26

Tweed Croft Farm grass-fed steak, baked potato & celeriac puree, roasted winter vegetables, sautéed greens and HoQ hunter sauce

 Fried Faro 19

Fried faro, pickled vegetables, soy sauce, rice wine vinegar and veggie crisps(Vegan)

 Vegetarian Stew 22

Yellow peas, local potatoes, Early Morning Harvest hard boiled egg, cilantro, tortillas strips and red onions(Can be vegan)

 

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  featured seasonal dessert
 
 Cheese Plate  15
Assortment of Iowa cheeses