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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

January 18


Faroe Island Salmon

cucumber | kumquat | buttermilk | fennel | sunchokes

2018, Fullerton, “Three Otters,” Pinot Gris, Willamette Valley, Oregon


Pheasant Breast

celeriac puree | brussel sprout slaw | polly belly | foie ganache | 

blackberry gastrique

2015, Lemelson, Thea’s Selection, Willamette Valley, Oregon,


Pots de Crème

dark chocolate | cream | salt | eggs | berries

NV, Niepoort Tawny Port, Oporto, Portugal


Healthy January Non-Alcohol Feature Option

seedlip garden, fennel, lemon, caraway


dinner with wine pairings | 58

dinner with N/A Feature | 46

dinner | 39