DINNER

December 2, 2016

STARTERS

hot 

Butternut Squash Soup 8
With herb oil
 
Pierogi 10
Local potatoes, Milton creamery white cheddar cheese, caramelized organic onion, beurre blanc 
 
Shrimp & Grits 12
Wild caught gulf shrimp and Early Morning Harvest grits, house made andouille sausage and beurre blanc
 
 Garganelli 10
Braised Grinnell Heritage Farm cabbage with La Quercia prosciutto, and Milton creamery praire breeze cheese
 
cold
 
Beet-n-Quinoa Salad 9
Grinnell Heritage Farm beets, red quinoas, local apple, Reichert’s Dairy Air goat cheese, aged balsamic vinaigrette and micro greens 
Crunchy Winter Salad 9
Roasted Grinnell Heritage Farm carrot, parsnip & organic rutabaga with La Quercia lardo and pear vinaigrette 
 
Beef Carpaccio 12
Grinnell Heritage Farm roasted beets, Milton creamery praire breeze cheese, micro greens and horseradish
 
Cheese Plate 15Assorted Iowa Cheeses (Add meat 6)

MAIN COURSE
Grass-fed Steak Market price

Tweed Croft Farm grass-fed beef, au gratin potatoes, sautéed Grinnell Heritage Farm winter vegetables and HoQ steak sauce

Halibut 29

Wild Alaskan halibut, roasted beets with crème fraiche, dill, caraway, roasted onion and beurre blanc

 Pork 27

Berkwood Farms pork loin stuffed with Milton Creamery quark & La Quercia   prosciutto, local apples & potatoes mash, sautéed kale & organic carrot, and HoQ steak sauce

 Meatloaf 24

Tweed Croft Farm grass-fed beef, sweet potatoes mash, sautéed winter vegetables and HoQ steak sauce

 Scallop 27

Au gratin potatoes, Grinnell Heritage Farm roasted winter vegetables and beurre blanc

 Vegetarian 20

Roasted winter root vegetables with sweet mash and blackened Grinnell Heritage Farm carrots

 
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