DINNER

January 14, 2016

STARTERS

hot 

Butternut Squash Soup 8
Organic Butternut squash and grass-fed cream
 
Gnocchi 8
Organic sweet potato gnocchi with spinach
 
 Lamb Cabbage Roll 9
Caraway-spiced Cory Family Farm lamb and basmati rice stuffing with tomato sauce 
 
Toast 9
Poached organic leek, local fried duck egg, Maytag Swiss cheese and La Quercia prosciutto
 
Pork Belly 11North Carolina baked beans and roasted parsnip Bangladeshi style

cold

Spinach Salad 9
Lee’s Farm spinach, pears, Grinnell Heritage Farm shaved carrots and watermelon radish, organic parsnip, Milton Creamery prairie breeze cheese, champagne vinaigrette 
 
Crunchy Quinoa Salad 9
Grinnell Heritage Farm organic beets & carrot, organic parsnip, quinoa, Mariposa Farm Parsley and lemon herb dressing
 
Surf and Turf 11
Grass-fed beef carpaccio and salted scallops with chimichurri
 
Cheese Plate 15
Assorted Iowa cheeses (Add meat 6) 

 

MAIN COURSE

Grass-fed Steak Market price
Timer Ridge Farm flax seed finished beef, organic potato gratin, roasted winter vegetables, HoQ steak sauce
 
Salmon 28
Wild Alaskan salmon crusted with mustard seed, organic creamy black lentils basmati rice, charred leeks, Grinnell Heritage Farm beets and spinach yogurt sauce
 
 Grass-fed Lamb Shank 32
Cory Family Farm grass-fed lamb, local organic sweet potatoes mash, Milton Creamery Prairie Breeze cheese, gremolata and lamb jus 
 
Pork Schnitzel 26
Thinly pounded pork loin pan-fried, topped with duck egg and spinach spaetzle 
 
Wild Caught Fish 29
Chef’s prep 
 
Vegetarian Wellington 20
Organic butternut squash, Grinnell Heritage Farm beets, Lee’s green spinach, Reichert Dairy Air goat cheese and tomato broth

 
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 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