DINNER

January 14, 2020

STARTERS

hot

Chef Soup 10
With herb oil (Can be vegan)
 
 Grilled Cheese 11
Local tomato bisque, EMH flour brioche, Milton Creamery cheese and pork belly 
 
Pasta 12
Homemade pasta, milk sauce and hard cheese 
 
Melted Cheese & Goat Sausage 18
Lost Lake Farm Emmental cheese, goat sausage, potatoes in their jackets, house made pickles, grilled bread and whole grain mustard
 
cold
 
Beet& Lentil Salad 10
Local poached beets, French lentils, Milton Creamery quark cheese and aged balsamic vinaigrette (Can be vegan)
 
Caesar Salad 10
Local greens, anchovies, brioche crouton, homemade Cesar dressing and hard cheese
 
Smoked Fish on Toast 11
House cured egg yolk and picked mustard 

Cheese Plate 17

Assorted Iowa Cheeses & accoutrements (Add La Quercia prosciutto 8)

 

 

MAIN COURSE

 

Bistecca alla Fiorentine 65

Local grass- fed 20oz porterhouse steak, local herb potatoes, Lee’s Farm sautéed greens and wine sauce (For two;Wine Pairing Additional $39)

 

Grass-fed Steak Market price

Local grass-fed steak, organic roasted potatoes, sautéed winter vegetables and HoQ steak sauce

 

Salmon en Papillote 28

Wild Alaskan salmon, local kennebec potatoes, organic carrots & parsnip, Lee’s Green kale and fried lentils

 

Free-Range Chicken 29

Raccoon Fork Farm boneless half chicken, local kennebec potatoes, DUG confit carrots, organic greens and chicken broth

 

Lamb Shank 38

Braised lamb shank, beet risotto and lamb jus

 

Vegetarian 22

Rice & lentils crepes, spiced romanesco & potatoes, sautéed greens and butter sauce (Can be vegan)

 

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