– Two Worlds Collide : Napa Edition –
Inspired by Chef Jes’ culinary training & touring to Napa with the Culinary Institute of America’s Enrichment & Innovative program, this menu reflects & reimagines those experiences through the culinary lens of Iowa’s best sourced ingredients, colliding the best of both worlds.
-1st-
F a t t e d . C a l f .
White Rock Vineyards wine salami plate
w/ cheese, sourdough, honey, cabernet-sauvignon jam,
chardonnay pickled mushroom
– Milton Creamery – Maytag Dairy – Carbo Load bread –
– Fiddlehead Knob – Pinks Honey –
-2nd-
M u s t a r d s .
floured & fried onion ring whisps, mixed greens, apple tomato vinaigrette, mustard remoulade
– Kittleson Bros – Leafy Dreams – Bushel Boy –
-3rd-
A d . H o c .
beef steak tips & morels, ramp butter, creamed asparagus, potatoes
– Purple Ribbon Beef – Hansen Dairy – Kittleson Bros. –
-4th-
F l o u r . & . B r a n c h .
sweet treat trio
keylime-croissant, sweetcorn-banana-white-chocolate-trifle,
macaron-cheesecake
– Hansen’s Dairy – Steve’s Sweet Corn – Kountry Kupboard –
What are progressive dinners?
Once a month we host our ‘Progressive Dinners’, where Chef has chosen a theme & cuisine to progressively present 4 courses to you. The courses progress within the theme of her creativity. Reservations are required and for the best dining experience, we limit reservation count to 50 guests.
“Making decisions about food such as what we eat, how & where it’s grown, how & where it’s prepared, and the community & environment it’s consumed in have great effects on everything from well being, agriculture, environment, political policy, and societal roles. There’s no doubt that food plays a very impactful role, influencing our daily experiences and rural communities—vital to bringing us together.” -Chef Jes
