May 2, 2016




Chef Soup 8
Our evolving soup selection


Linguine Fini 10

Calamari, hot chili tomatoes broth, bacon, basil and toasted breadcrumbs


Asparagus a Top Of Grilled Polenta 9

Asparagus sauce with oregano pecorini

Venetian Style Liver 10
Potatoes crusted liver, organic onion, raisin, bacon and grilled asparagus
Chopped Salad 9

Cornmeal crusted oyster, chopped lettuce, asparagus, green onion, pickle, and spicy ranch dressing


Fried Asparagus Salad 9

Wonton wrapped fried asparagus, local greens, and creamery dressing, shaved prairie breeze


Chilled Asparagus 9
Chilled asparagus in salsa verde, warm soft boiled duck egg

Share Plate


Swiss Style Cheese Board 13

Milton Creamery Prairie Rose melted served with boiled potatoes, La Quercia prociutto, cornichons and mustard


Cod Brandade 12
Crispy cod beignets with tomato sauce and salsa verde

Conchiglie 12
Asparagus, prociutto and pecorino mint fondue


Cheese Plate 15

Assorted Iowa Cheeses (Add meat 6)





Grass-fed Steak Market price

Timber Ridge Farm grass-fed beef, bacon wrapped asparagus, fried capers, warm potatoes salad, and salsa etrusca


Wild Caught 28

Momma Cornwell’s asparagus casserole with rice and gremolata


Grass-fed Lamb 36

Della Terra Ranch grass-fed lamb, citrus mint and onion, warm asparagus potato salad


Free-Range Chicken 27

Halfacre Farm boneless half chicken, charred green onions, grilled asparagus, lemon greens and chimichurri


Vegetarian 20

Greek style asparagus potatoes cheese tart, mixed green salad, local feta, olives and carrots


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