New Year’s Eve Dinner Menu

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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

MOTHER’S DAY BRUNCH

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Drinks   Organic Corazon Coffee 3.5 Organic Tea 3.5 Organic Milk 3 Irish Cream Coffee 9 Mimosa 9 HoQ Screwdriver 9 HoQ Bloody Mary 9  Bottomless Mimosa, Screwdriver, or Bloody Mary 18 Small Plates   La Quercia Prosciutto Toast 8 … Continued

EASTER BRUNCH

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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

Six Year Anniversary Menu

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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

CELEBRATING FIVE YEARS

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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 HOUR

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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

Valentines Day Menu 2017

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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

WINE DINNER MENU

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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

EASTER BRUNCH

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Bakeshop   Pastry 3.5 Pastry Chef Joseph’s pastry  Hand-Dipped Doughnut 3 Doughnut of the day  Toast 2 Whole-wheat bread Brunch   Steak and Eggs 19 Timber ridge farm grass-fed steak, farm fresh eggs and skillet potatoes Kale Omelet 10 Local kale, Milton Creamery white cheddar, … Continued