Spirit Dinner with Revelton Distilling Co.
Spirit Dinner with HoQ and Revelton Distilling Co. March 16 6 p.m. Menu and pairing details below Reservations required – visit us on OpenTable, or give us a call at 515-244-1213
Spirit Dinner with HoQ and Revelton Distilling Co. March 16 6 p.m. Menu and pairing details below Reservations required – visit us on OpenTable, or give us a call at 515-244-1213
Chef Suman’s famous breakfast wraps are filled with Iowa-grown vegetables and free-range local eggs, wrapped in homemade naan bread and packaged right in our East Village restaurant by our small-yet-mighty team. We are so happy to share they are now … Continued
Appetizers Burrata Served with garlic toast, roasted red peppers and extra virgin olive oil Florentine Chicken Mousse Free-range chicken liver, herb and toast First Course Tortellini Milton Creamery quark cheese, herb and brown butter Fried Lamb … Continued
Drinks Organic Corazon Coffee 3.5 Organic Tea 3.5 Organic Milk 3 Irish Cream Coffee 9 Mimosa (Beets, Carrot and original) 9 HoQ Screwdriver 9 HoQ Bloody Mary 9 Bottomless Mimosa, Screwdriver, or Bloody Mary 18 Bakeshop Sweet Roll … Continued
First Course Winter Vegetable Soup With Herb Oil Second Course Isabel’s Tamale Local squash, black beans and hot sauce Cauliflower Au Gratin Local cauliflowers, grass-fed cream and pork confit Main Course Grass-fed Bison Local … Continued
First Course Butternut Squash Soup herb oil and toasted seeds Second Course Winter Salad Winter squash, carrot & onion slaw with carrot and red beet chips Third Course Beet Tortellini With Milton Creamery herb quark Or Acorn … Continued
Happy Hours 3:00pm-6:00pm Small Plates ****At The Bar Only**** Beef Wellington 5 Grass-fed beef heart, Milton Creamery quark cheese and HoQ gravy Lentil Falafel 5 Served with aioli Chef Soup 5 Our evolving soup selection Grass-fed Beef Burger 7 Jay’s Farm ground … Continued
First Course Mushroom Bisque With chive oil Valentines Day Salad Lee’s greens, Grinnell Heritage Farm shaved beets & parsnip, praire breeze cookie and Thousand Island dressing Wine/Drink Pairing TBD Second Course Oyster With Mignonette Beef Wellington Grass-fed beef heart, Milton Creamery … Continued
FIRST COURSE Asparagus a Top Of Grilled Polenta Asparagus sauce with oregano pecorini 2012 Balletto Vineyards Brut Rose SECOND COURSE Fois Gras Terrine Free-range organic chicken, baby turnips, dukkah and herb yogurt 2013 Balletto Vineyards Pinot Noir THIRD COURSE Grass-fed … Continued