SUPPER IS SERVED
Addicted to Nuts – $9
Might as well face it, we’re addicted to nuts. A mix of pecans, walnuts, pistachios, almonds, and cashews tossed in olive oil, dijon mustard & orange bitters, then coated with chef’s secret mix of herbs & spices. (We could tell you, but then we’d have to kill you. And we’re too pretty for prison.)
Pickled Things – $10
House made! Pickled veggies change all the time, but include beets, carrots, celery, sweet onion, asparagus, cucumber, cauliflower, green beans, & peppers. (Vegan and GF)
Summertime Burrata Board – $12
A ball of creamy fresh burrata cheese topped with PNW summer stone fruits. The cheese is seasoned and dressed with extra virgin olive oil, a slow-cooked grape reduction, pinot noir salt, and locally-grown basil. It’s served with a loaf of buttery-delicious garlic bread, hot from the oven. (Vegetarian)
Eggs on Eggs – $10
Four creamy deviled eggs topped with diced chives and caviar for perfect little celebratory bursts of salt. Cheers! (Vegetarian option available)
Fennel Salad – $13
Beautiful shaved fennel tossed with arugula, shaved apple, fresh pomegranate seeds, & toasted walnuts. Served with our house Champagne Vinaigrette. (Vegan & GF)
Classic Wedge Salad – $13
A wedge of iceberg lettuce topped with blue cheese, apple, red onion, crispy bacon, and a house-made Green Goddess dressing that gets its luscious creaminess from avocado. (GF, veg-possible)
Cheddar Ale Soup – $13
Delicious, homey, and comforting. Beer cheese soup is a classic Midwestern staple and ours is SO good, with Tillamook cheddar and rich ale. Served with crunched up pretzels for garnish. (Vegetarian)
Cheese & Charcuterie – $29
Two chef-selected cheeses (some funky, some mellow) and meats (some sliced, some spreadable pate) served with grilled crostini, fresh fruit, pickled veggies, toasted walnuts, and truffled almonds. (Vegetarian Option Available)
Linguine with Pancetta & Clams – $25
How to make this timeless classic even better? Add cured pork belly, of course! The broth is a white clam sauce with fresh oregano, lemon juice, and crushed red pepper (watch out – this dish has some spicy kick!) tossed with al dente linguine. Finally, you’ll enjoy two grilled crostini to sop up all that saucy goodness and scoop up any stray clams & pancetta. YUM!
Pan Roasted Sockeye Salmon – $32 (GF)
A succulent filet of sockeye salmon, pan roasted and served over a market vegetable medley of fingerling potatoes, snap peas, and shiitake mushrooms. Do yourself a favor and drag each bite through Chef Michael’s Green Garden sauce and red pepper coulis. The green sauce is a dreamy blend of fresh spinach, arugula, basil, parsley, onion, garlic, etc. All the best from Mother Nature’s gardens!
Chicken Stroganoff with Wild Mushrooms – $28
Holy cats is this homemade classic tasty. Chef Michael’s stroganoff is made with savory chicken instead of beef, and includes wild mushrooms and caramelized onions smothered in a creamy sauce, spiked with a bit of white vermouth. Served tossed with egg noodles and baby spinach.
Not Your Father’s Pork & Beans – $32 (GF)
In honor of our corn-fed Iowan in Chief (that’s Chuck, our owner), we like to think of this one as “a summer in Iowa, on a plate”. You’ll enjoy a gorgeous, succulent pork tenderloin, grilled to perfection and served sliced with creamy borlotti beans, a charred corn salad with pickled peaches, and sliced cherry tomatoes for the perfect burst of acid. This dish is comfort food made beautiful!
Steak du Jour – $42 (GF)
The finest steak in the shire! Chef Michael knows his way around a steak, and we’re all reaping the benefits! He likes to change up the starch and veggies with what’s fresh and most beautiful that day, but you can always count on a delicious hand-cut 7 ounce filet mignon, grilled to order. Give us a call to see what the sides are today!
We always have at least two home-baked desserts on the menu, and they change all the time. Give us a call to find out what we’ll have tonight!