DINNER

May 16, 2019

STARTERS

hot

Chef Soup 9
With herb oil 
 
Maple & Soy Glazed Pork Belly 11

Torrey Lake maple syrup, Berkwood Farm pork belly and local soft boiled duck eggs

 

Cheese Tart 10

Local asparagus and Milton creamery garden cheddar cheese

 

Scallop 13

Pan seared scallops and asparagus salad

 
cold
 
Green Salad 10

Poached asparagus, radish carpaccio, green onion, Lee’s Green salad green, croutons and white balsamic

 

Fried Asparagus 10

Asparagus wrapped in wonton paper, local radishes, Organic Greens micro greens and homemade ranch dressing

 

Salmon Tartare 11

House cured wild Alaskan salmon, spice and waffle fries

 

Cheese Plate 15

Assorted Iowa Cheeses & accoutrements (Add La Quercia prosciutto 7)

 

 

 


 

MAIN COURSE

 

Grass-fed Steak Market price

Local grass-fed steak, grilled asparagus, sautéed greens and HoQ steak sauce (Add starch $5)

 

Halibut 28

Wild Alaskan halibut, black forbidden rice, spring vegetables and green sauce

 

Chicken 27

Local free-range boneless half chicken, potatoes wedges, grilled asparagus and sauce duo

 

Lamb Market price

Ebersol Farm grass-fed lamb, asparagus risotto and lamb jus

 

Vegetarian 21

Bangladeshi Bhuna Khichuri(rice, mixed lentils and spices), local asparagus

and omelets

 

 

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