DINNER

October 15, 2018

STARTERS

hot

Chef Soup 9
With herb oil 
 
Ingrid’s Gorditas 9
Stuffed with local potatoes & cheese, cabbage and house made hot sauce
 
Isabel’s Bison Empanadas 10
Local bison, spices and chimichurri
 
Bacon and Eggs 11
Confit pork belly, poached free-range egg, warm sherry vinaigrette 
 
Scallop 13
Potato risotto with local greens
 
cold
 
Spinach Salad 10
Dog Patch Farm spinach, local red onions, red quinoa, organic radishes, Early Morning Harvest free-range hard-boiled egg, La Quercia prosciutto bite and sherry vinaigrette 
 
Beet & Lentil Salad 10
Local beets, organic French lentils, Does & Divas goat cheese, Timeless Prairie Orchard apple and aged balsamic vinaigrette
 
Beef Carpaccio 11
Spiced mayonnaise, radishes, and Prairie Breeze cheddar
 
Cheese Plate 15
Assorted Iowa Cheeses & accoutrements

 

MAIN COURSE

 

Grass-fed Steak Market price

Local grass-fed steak, sautéed organic kale, roasted butternut squash & turnip, BBQ Sammons Custom Farming onion and HoQ steak sauce (Add potato risotto $5)

Salmon en Papillote 28

Wild Alaskan salmon, Garden on Garden potatoes, organic carrots & parsnip, Organic Greens kale and fried lentils

 Pork 29

Berkwood Farms pork loin stuffed with Milton Creamery quark & La Quercia   prosciutto, potato risotto, winter vegetables, and HoQ steak sauce

 Bison Meat Loaf 26

Jay’s Farm grass-fed beef & local bison, organic smash potatoes with quinoa, local roasted vegetables and HoQ sauce

 Vegetarian 21

Roasted local butternut squash, BBQ Sammons Custom Farming onion, grilled local sweet potatoes, sautéed kale and Early Morning Harvest free-range poached egg (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