November 2, 2015



Chef Soup 8
Our evolving soup selection
Grass-fed Beef and
Black Bean Chili
With homemade crème fraiche, jalapeño paste, Milton Creamery white cheddar cheese
Chang’s Puffed Egg 8
Hickory Hills Farm Free-range eggs and dashi broth 
Lamb Sumanski 9
Mom’s original recipe, flaky dough with savory lamb filling and a trio of sauces
Bacon and Eggs 11
Confit pork belly, poached free-range egg, warm sherry vinaigrettecold
Arugula Salad 9
Lee’s Farm arugula, Jack’s pears, shaved carrots, Milton Creamery prairie breeze, toasted pumpkin seeds, lemon basil vinaigrette 
Beet Salad 9
Grinnell Heritage Farm organic beets, lentils, Reichert Dairy Air goat cheese, microgreens, balsamic vinaigrette
  Lamb Tartare 10
Chef’s Old School Recipe with mint & onion crostini 


Cheese Plate 15

Assorted Iowa cheeses (Add meat 6)




Grass-fed Steak Market price
Timer Ridge Farm flax seed finished beef, hand-cut root fries, sautéed winter vegetables, HoQ steak sauce
Salmon en Papillote 28
Wild Alaskan salmon, local potatoes, Grinnell Heritage Farm carrots, Grinnell Heritage Farm Brussels sprout and fried lintels
 Grass-fed Lamb 31
Cory Family Farm grass-fed lamb, organic barley pilaf, Milton Creamery prairie breeze gremolata and lamb jus 
Meat Loaf 24Jay’s Farm grass-fed beef, organic stuffed potatoes, local roasted vegetables and HoQ sauce


East Coast Sea Scallops 29
Pan seared scallops, local potatoes and butternut squash risotto, Black cat Acres kale, beurre blanc


Vegetarian 21

Organic Bangladeshi lentil patty, spiced basmati rice, sautéed vegetables, homemade yogurt sauce


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