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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 DECEMBER 14 and 21

 CHEF’S MENU

December 14


Pork Shoulder Slider

confit port shoulder | gruyere | rosemary jus | cabbage slaw

2014, Domaine Delalex "Marin", Chasselas, 

Vin de Savoie AOP, France


Wild Boar Chop

smoked apple gastrique | roasted cauliflower and shallots | 

mushrooms | snap peas

2015, Luigi Giordano, "Cavanna", Nebbiolo, Barbaresco, Italy


Gingerbread Pear Gateau

hazelnut shortbread crumble | poached pear sorbet | 

cranberry orange compote | frangelico creme anglaise

Moonlight Meadery "How About Them Apples" 

New England Apple Wine, Londonderry, New Hampshire


CHEF’S MENU

December 21

Seared Foie Gras

waffle | foie gras ice cream | blackberries | maple | hazelnuts

NV, Fritz-Muller “Perlwein", Muller-Thurgau, Trocken, 

Rheinhessen, Germany


Pan-Roasted Monkfish

leeks | confit potato | brussel sprouts | saffron cream

2017, Fullerton "Three Otters”, Pinot Grigio, 

Willamette Valley, Oregon


Buche de Noel

milk chocolate mousse | almond jaconde sponge | bourbon cherries | bittersweet ganache | rosemary caramel | espresso meringue

Frederiksdal, "Late Bottled”, Cherry Wine, Denmark