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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 - 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