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Des Moines Restaurant Week 2019

August 01, 2019 02:00 PM until August 25, 2019 02:30 PM

Dine with us August 16-24 during Des Moines Restaurant Week! For just $28, come to enjoy two Lunches OR one three-course Dinner in addition to featured cocktails, a new flight of wines and your favorite appetizers to start!

Chef-Owner Lynn Pritchard & team have created a special fixed-price menu that showcases their palate-pleasing cuisine at pocketbook-pleasing prices. 

August 16-24 Restaurant Week Lunch served from 11:00 - 2:00, closed 2:00 - 4:00, Social Hour Beverages and Restaurant Week Dinner served from 4:00 - 10:00 p.m.

RESERVATIONS: book now or call 515.327.7427


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Cheese Plate gf2    16

chef’s choice of three seasonal cheeses | la quercia charcuterie | marcona almonds house pickles | house-made jam | mustard | toasted crostini    

Grilled Octopus gf    12

smashed fingerlings potatoes & olives | charred red onion | smoked pimenton aioli | watercress 

Mussels gf2  12 

white wine | shellfish stock | confit tomato | ramp butter | grilled baguette 

Rosemary & Parmesan Fries gf    7

house cut potatoes | fresh rosemary | parmesan | truffle aioli    

Warm Brussel Sprouts gf    14 

la quercia prosciutto | marcona almonds | shaved manchego | mustard seed vinaigrette | parmesan | poached egg   


RESTAURANT WEEK 3-COURSE

Three courses for $28 per person. Choose one from the following courses:

STARTERS

Duck Rillette gf

crispy duck confit | pickled mushrooms | cucumber | galangal | shallot | pickled lime

Sweet Corn Fritter

local sweet corn | house ricotta | basil | balsamic | garlic | citrus aioli

Ginger and Turmeric Spiced Carrot Soup gf

carrots | turmeric | ginger | vegetable stock | coconut milk | lemon

Black Bass Crudo gf

celeriac | fennel | brown butter | preserved citrus | carrot


MAINS

NY Strip gf

cauliflower “rice” | pickled mushrooms | arugula | pecorino | spike balsamic | preserved citrus

Grilled Chicken gf

onion | shallot | fennel | carrot | tomato | aromatics | zucchini | raisins | yogurt cheese | almonds

Roast Lamb 

clove | cumin | saffron | turmeric | spiced eggplant & bulgur salad | grapefruit & mint chermoula

Vegetable Tagine vgn

braised vegetables | pickled raisins & preserved lemon | dates | apricots | cumin | paprika | israeli couscous

Baked Cod gf

carrots | fingerling potatoes | coriander | charred lemon | black pepper | allspice | tomato


DESSERT

Sweet Corn Creme Brûlée gf

strawberry tomato basil relish | honey & black walnut caramel corn

Chocolate Zucchini Cake vgn

bittersweet ganache | cardamom graham streusel | orange blossom coconut sorbet

Sesame Shortbread

apricot preserves | whipped tahini labneh | blackberry hibiscus coulis | rose water meringue


CHEF'S MENU FOR RESTAURANT WEEK (August 16-24) (Dinner Only)

Three Courses  $28    Three Courses with Wine Pairings  $47

Sweet Corn Fritter

2018 Trione Sauvignon Blanc -Russian River Valley, California 

Grilled Chicken

2016 Kilburg Spatburgunder - Mosel-Saar-Ruwer, Germany

Sweet Corn Creme Brûlée

NV Achaia Clauss Muscat de Patras - Peloponnese, Greece


No substitutions on Chef’s Menu.



https://www.opentable.com/table-128-bistro-and-bar-reservations-clive?restref=173476