DINNER

April 25, 2017

STARTERS

hot 

Chef Soup 8
With herb oil

 Spinach Gnocchi 11

Milton Creamery Prairie Breeze, local asparagus and brown butter

 Hot Pocket 10

Samosa, crispy asparagus served with homemade ranch

Shrimp Stew 13

Wild Gulf shrimp, grass-fed cream, local asparagus, swiss chard, crispy pork belly, potatoes and poached egg

 
cold
 
Kohlrabi Salad 9
Pea shoots, lemon, daikon sprouts, parsley and buttermilk ranch dressing

Spring Salad 9

Local greens, shaved carrots, spring garlic, asparagus, yogurt dressing

 Spring Roll 9

Julienne carrot and kohlrabi, asparagus, cilantro, mint, wild Gulf shrimp, seaweed noodles, daikon sprouts and radish

 Cheese Plate 15

Assorted Iowa Cheeses (Add La Quercia prosciutto 7)

 


 

MAIN COURSE
Grass-fed Steak Market price

Grass-fed local steak, kohlrabi & potato au gratin, sautéed greens, carrots and asparagus, chimi churri and HoQ steak sauce

 Salmon en Papillote 28

Wild Alaskan salmon, kohlrabi, carrots, potatoes, spring garlic, diakon sprouts, asparagus herb salad, herb vinaigrette

 Braciole 27

Berkwood Farm pork stuffed with parsley & asparagus cooked in tomato sauce, Milton Creamery Prairie Breeze, local lamb & pork meat balls and rigatoni pasta

 Chicken 28

Local free range half boneless chicken, basmati rice with yellow split peas and quinoa, sautéed greens, carrots and asparagus and chimi churri

 Bison Burger 24

Grass-fed bison burger, fried duck egg & caramelized onions, tomato salsa, homemade brioche bun and root fries

 Vegetarian 20

Basmati rice, yellow split peas, carrots with quinoa, kohlrabi &potato patty and asparagus herb salad

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 Steve’s featured seasonal dessert
 
 Cheese Plate  13
Assortment of Iowa cheeses