DINNER

November 2, 2017

STARTERS

hot

Chef Soup 8
With herb oil
 
Miniature Cauliflower 10

Curry sauce and sage

 

Winter Squash Tortellini 11
Sage cream, Milton Creamery prairie breeze and walnut

 

Scallop 14
Pan seared scallop, La Quercia prosciutto, sage, shaved and brown butter

 

cold

Winter Slaw 9
Carrot, cabbage, green onion, rosemary, apple vinegar and vegetables chips

 

Chicken Liver Spread 10

Free Range chicken liver, toast and seasonal preserves

 

Beet Carpaccio 11

Roasted acorn squash, 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 potatoes puree, roasted winter vegetables, cooked greens and HoQ hunter sauce

 

Sustainable Fish Market Price

Sustainable fish, organic boiled potatoes, cooked greens, roasted beets and sage cream

 

Pork 27

Pork Milanese, vinegar cabbage, bakes potatoes puree and tomato sauce

 

Lamb Biriyani Market Price

Basmati rice with cauliflower & carrot, raisins, walnuts, curry sauce, homemade Naan bread with yogurt sauce

 

Butternut Squash Curry 19

Local butternut squash, biriyani style basmati rice with carrot, cauliflower and walnuts

 

Vegetarian 20

Baked sweet potatoes, green onions, yogurt marinated parsnip, cooked greens and winter vegetables

 

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