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 - Saturday, February 9, 2019
dinner with pairings | 57 dinner | 38
red snapper
pan-roasted snapper | crushed potatoes | chilis | lemon-parsley salsa | smoked aioli
wine pairing: 2016 Foris Estate Grown Dry Gewurztraminer - Rogue Valley, Oregon
braised rabbit
saffron pappardelle | thyme | pancetta | swiss chard
wine pairing: 2014 Gabriele Scaglione “Passeggiando in Vigne” Nebbiolo Langhe DOC - Piedmont, Italy
black forest
flourless chocolate cake | port cherries | vanilla bean mousseline | cocoa meringue | cocoa nib tuile | rosemary ice cream
pairing: 2017 Angelo Negro e Figli “Birbet” Brachetto - Roero/Piedmont, Italy