Saturday Chef's Menu

Every Saturday, join us for a special three-course meal celebrating the freshest offerings from our local farmers and purveyors.

Call us for a reservation at 515-327-7427 or visit www.opentable.com

CHEF’S MENU

for September 13 & 14 

Butternut Squash Fitters

local squash | whipped pork fat | chives | crème fraiche | cider gastrique

2017 Domaine du Salvard, Cheverny, Rouge, Loire Valley, France

Chilean Sea Bass

warm shell bean salad | herb pesto | olives | heirloom tomato | 

golden pepper jus

2017 Clos Cibonne, Tibouren/Grenache, Rose, Cuvée Tradition, Cru Classe, 

Côtes du Provence, France

Honey Mascarpone Cake

amaretti | poached pear | apricot compote | rosemary caramel

NV Achaia Clauss, Muscat of Patras, Peloponnese, Greece

Chef's Menu for September 21 TBA

James Beard Inspired CHEF’S MENU

September 28

Steamed Buns

confit pork belly | hearts of palm & jicama slaw | pepper pesto

2016 Dr. Konstantin Frank, Dry Riesling, Finger Lakes, New York

Seared Skuna Bay Salmon

lobster gourgere | sweet corn & sweet pea chowder | caviar

2018 Champlou, Vouvray, Loire Valley, France

Buttermilk Shortcakes

lobster curd mousse | concord grape sorbet | almond nougat | 

tuilesteam buns

NV Baglio Baiata Alagna, Crema Mandorla, Marsala, Sicily