DINNER

August 10, 2018

STARTERS

hot

Chef Soup 8
With herb oil 
 
Tomatoes Out of the Oven 9
Local tomatoes, ricotta, homemade naan and honey
 
 Burnt Carrot 9
Local carrot, Dog patch Garden green onion, and Milton Creamery spiced quark 
 
Bison Empanadas 10
Local bison, spices and chimichurri
 
Walking Tacos 10
Grass-fed beef, basmati rice, local black beans, Milton Creamery white cheddar cheese, crème fraiche and corn tortillas chips
 
cold
 
Melon Salad 10
Local tomato, cucumber and melon, pork belly, balsamic vinegar and whipped ricotta
 
 Greek Salad 10
Local tomato, organic cucumber, red onions, Greek olives, Iowa feta cheese, organic olive oil and lemon juice
 
Beef Carpaccio 11
Spiced mayonnaise, radishes, and Praire Breeze cheddar
 
Cheese Plate 15
Assorted Iowa Cheeses & accoutrements (Add La Quercia prosciutto 7)

 

MAIN COURSE

 

Grass-fed Steak Market price

Tweed Croft Farm grass-fed steak, smashed new potatoes, summer vegetables and HoQ steak sauce

Crab Cake 29

Wild caught crab cake, potato pave, tomatoes, cucumber, corn and tartar sauce

 Pork 28

Berkwood Farms pork loin stuffed with Milton Creamery quark & La Quercia   prosciutto, smashed new potatoes, summer vegetables, and HoQ steak sauce

 Bison Burger 24

Grass-fed bison burger, fried egg & caramelized onions, local tomato, homemade brioche bun and steak fries

 Vegetarian 21

Spiced barley with coconut milk, summer squash, local cucumber & tomatoes salad, kohlrabi & potato cake

 

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