Dinner Menu

Summer 2019

BEGINNINGS

Crab Cake | 15
Warm wholegrain mustard fingerlings, arugula, tartar sauce, chive oil

Filet Tips* | 15
Seared, roasted cubanelle peppers, sweet and spicy pepper chutney

Calamari | 10
Spiced flour, flash fried, tomato basil sauce

Fried Brussels Sprouts | 9
Shaved Parmesan, sea salt, cracked black pepper, balsamic drizzle

Wild Mushroom Flatbread | 12
Gruyere, Boursin, chive, caramelized onion sauce

Shrimp and Crab Mac & Cheese | 15
Aged cheddar, smoked Gouda, bacon, cavatappi pasta

Tuna Tartare* | 14
Fresh avocado, diced tuna, sesame, crispy wonton, Sriracha aioli

Asian Sticky Ribs Sampler | 12
Jasmine rice, Korean barbeque

SALADS

Wedge | 7
Iceberg, chopped egg, bacon, bleu cheese, roasted red pepper, house balsamic

Chopped Salad | 6
Chopped greens, chick peas, celery, red onion, artichokes, carrots, tomato, cucumber, bleu cheese, white French dressing

Field Greens | 7
Baby greens, candied walnuts, cranberries, goat cheese, aged balsamic, virgin olive oil

Caesar Salad | 6
Chopped romaine hearts, white anchovy, garlic croutons, shaved Parmesan

Watermelon & Feta Salad | 7
Bib lettuce, seedless melon, fresh mint, red wine vinaigrette

SOUPS

Famous Shrimp and Chorizo Chowder | 6
Traditional chowder served in a non-traditional way

Day Soup | 6
Daily chef creation

ENTREES

Four Course Chef’s Tasting Menu $55
Select any one appetizer, soup or salad, entrée, and dessert

*Prime RibSaturday Only
Queen size 12 to 14oz $24.99
King size 16 to 18oz $29.99
Twice baked potato, green beans

*24 oz. Iowa Premium Porterhouse Steak – With your choice of two side dishes (not available for tasting menu), $48

Lo Mein Noodle Crusted Ahi Tuna* | 28
Seared rare, stir fry vegetables, shiitake mushroom broth, crispy shiitakes

Iowa Premium Filet Mignon* | 38
Potato pancake, wild mushrooms, horseradish butter, crispy leeks

Grilled Australian Lamb Chops* | 38
Summer herb chimichurri, roasted fennel, polenta

Asian Baby Back Sticky Ribs | 26
Jasmine rice, Korean barbeque, stir fry vegetables

Wood Grilled Swordfish | 27
Summer melon & mint salsa, fried plantains, avocado, jasmine rice

Wood Grilled Strip Steak* | 36
Cabernet Boursin butter, warm wholegrain mustard fingerlings, asparagus

Skuna Bay Salmon* | 26
Miso glaze, jasmine rice, stir fry vegetables

Seared Hokkaido Scallops* | 29
Garlic and chive linguini, olive oil, lemon, spinach, feta cheese, toasted pine nuts

Berkshire Pork Chops* | 30
Bacon jam glaze, Yukon mashed, green beans with caramelized onions

Honey Garlic Chicken | 20
Sautéed, roasted garlic, Yukon mashed, green beans with caramelized onions

Summer Vegetable Stuffed Cubanelle Peppers | 18
Tillamook cheddar, pepper chutney, polenta

Angel Hair Pasta | 18
Choice of marinara or bolognese made with ground sirloin, veal, pork and tomato basil sauce

Additions: 2 shrimp $6, jumbo lump crab $9, seared scallop $6

*Consuming raw or undercooked MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS may increase your risk of foodborne illness.