DINNER

May 2, 2016

STARTERS

hot 

hot

Chef Soup 8
Our evolving soup selection

 

Linguine Fini 10

Calamari, hot chili tomatoes broth, bacon, basil and toasted breadcrumbs

 

Asparagus a Top Of Grilled Polenta 9

Asparagus sauce with oregano pecorini

 
Venetian Style Liver 10
Potatoes crusted liver, organic onion, raisin, bacon and grilled asparagus
 
cold
 
Chopped Salad 9

Cornmeal crusted oyster, chopped lettuce, asparagus, green onion, pickle, and spicy ranch dressing

 

Fried Asparagus Salad 9

Wonton wrapped fried asparagus, local greens, and creamery dressing, shaved prairie breeze

 

Chilled Asparagus 9
Chilled asparagus in salsa verde, warm soft boiled duck egg


Share Plate

 

Swiss Style Cheese Board 13

Milton Creamery Prairie Rose melted served with boiled potatoes, La Quercia prociutto, cornichons and mustard

 

Cod Brandade 12
Crispy cod beignets with tomato sauce and salsa verde

Conchiglie 12
Asparagus, prociutto and pecorino mint fondue

 

Cheese Plate 15

Assorted Iowa Cheeses (Add meat 6)

 

 


 

MAIN COURSE

Grass-fed Steak Market price

Timber Ridge Farm grass-fed beef, bacon wrapped asparagus, fried capers, warm potatoes salad, and salsa etrusca

 

Wild Caught 28

Momma Cornwell’s asparagus casserole with rice and gremolata

 

Grass-fed Lamb 36

Della Terra Ranch grass-fed lamb, citrus mint and onion, warm asparagus potato salad

 

Free-Range Chicken 27

Halfacre Farm boneless half chicken, charred green onions, grilled asparagus, lemon greens and chimichurri

 

Vegetarian 20

Greek style asparagus potatoes cheese tart, mixed green salad, local feta, olives and 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 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