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