DINNER

May 12, 2015

STARTERS

hot 

Chef Soup 8
Our evolving soup selection
 
Burnt Carrots 7
With burnt green onion and cumin quark 
 
Empanadas 8
Organic tempeh, local potatoes, organic sweet potatoes and chimichurri
 
Pork Belly 11
Warm kale salad with poached egg and sherry vinaigrette
 
Crab Cake 12
Battered asparagus, radishes and arugula and spicy tartare
 
Mussel Frites 13
Wild mussels and fries
 
cold
 
Cucumber Salad 8
Cucumber Scandinavian style, julienne carrot, radishes and goat cheese 
 
Asparagus Salad 9
Rye croutons, pumpkin vinaigrette, shaved alpine cheese and greens 
 
Flat Bread 8
House made flat bread, tahini and veggies 
 
Beef Carpaccio 11
Anchovy capers mayonnaise, rocket radishes, asparagus, praire breeze
 
Cheese Plate 14
 
Assorted Iowa cheeses (Add meat 6) 

 

MAIN COURSE

Grass-fed Steak Market price
Timber Ridge Farm beef, champ potatoes with chive, Black Cat Acers asparagus, onion straws and HoQ steak sauce
 
Rainbow Trout 24
Idaho Rainbow trout, grilled asparagus, spring onions and horseradish potato salad 
 
Grass-fed Lamb 29
 
Cory Family Farm lamb, warm lentil salad, apple ginger dressing, toasted sunflower seed and goat cheese 
 
Iowa Pork 25
 
Berkwood Farm pork, local turtle bean stew, avocado dressing and fried tortilla strips 
 
Free Range Chicken 26
 
Hickory Hills Organic Farm free-range airline chicken breast, potatoes and mushroom risotto and sautéd greens 
 
Vegetarian 20
Moroccan bean and chickpea salad, flat bread, local carrot and tahini sauce 

 


 

DESSERT

Apple 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
 
Chocolate Beast Cake – $9
Served with local whipped cream
 
Cheese Plate – $13
Assortment of Iowa cheeses