DINNER

September 1, 2015

STARTERS

hot 

Chef Soup 8
Our evolving soup selection
 
Eggplant 8
Home made naan bread, Leonard Farm cherry tomatoes and Frisian Farm gouda cheese curd 
 
Grill Cheese 9
Heirloom tomato soup, Milton Creamery white cheddar cheese and Organic Green microgreens salad 
 
Short Ribs 12
Cory Family Farm grass-fed braised beef short ribs, Asian slaw
 
cold
 
HoQ Salad 9
Leonard Farm heirloom tomatoes, local cucumber, organic watermelon, Reichert Air Dairy feta, lime and extra virgin olive oil 
 
Beet Carpaccio 8
Grinnell Heritage Farm beets, local red onion and pickled mustard seeds 
 
Salmon Tartare 10
House cured wild Alaskan salmon, spices and potato chips
 
Cheese Plate 15
Assorted Iowa cheeses (Add meat 6)

 

MAIN COURSE

Grass-fed Steak Market price
Timer Ridge Farm beef, Coyote Run Farm smashed potatoes, local sautéed vegetables and HoQ sauce
 
Fish Market price
Pan-fried rice flour crusted market fish, local farm stir fry veggies with fish sauce, cilantro and lime 
 
Grass-fed Lamb 29
Cory Family Farm grass-fed lamb, Grinnell Heritage Farm beet risotto, gremolata and lamb jus 
 
Meat Loaf 23
Grass-fed meat loaf, Coyote Run Farm smashed potatoes, local sautéed vegetables and HoQ sauce 
 
Vegetarian 21
Middle eastern style basmati rice, moong dal, Grinnell Heritage Farm carrots, Garden On Garden tempura battered eggplant, local kale patty, almond with tomato and eggplant puree

 

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