special 2.5.10

February 5, 2010

braised wagyu short rib, smoked white beans, cranberry-pistachio relish, red curry gelee, coconut, basil


iowa source awards

February 3, 2010

VOTE FOR US IN THE IOWA SOURCE REGIONAL RESTAURANT AWARDS

http://www.iowasource.com/survey/


winter lamb

January 30, 2010

moroccan spiced lamb, candied sweet potato, arugula, cauliflower-golden raisin sauce


terrine 1.28.10

January 28, 2010

new terrine – duck w/ tart cherry & pistachio


guinness dinner

January 27, 2010

Guinness Dinner

St. Patrick’s Day

March 17, 2010

6:30pm

$45 per person, bottomless pint

First Course

Roast Arctic Char, Bacon-Apple-Rutabaga Compote, Savoy Cabbage

Second Course

Oyster Chowder in a Guinness Bread Bowl

Third Course

Bangers ‘n Mash

Fourth Course

Corned Beef Slider, Turnip Kraut, Mustard, Duck Fat Hash Browns

Fifth Course

Irish Car Bombe


charcuterie plate

January 26, 2010

current charcuterie plate -

meats (from center outwards)

- duck terrine, bacon, filet mignon pastrami, fennel cured salmon

condiments (left to right)

- micro carrot, pumpernickel croutons, beer nuts, b&b pickles, goat cheese shortbread, pickled shallot


new ink

January 25, 2010

here’s a photo of my new tattoo, taken from “Charcuterie” by brian polcyn and michael ruhlman


pastrami

January 25, 2010

new charcuterie plate item –  pastrami i made using a half of a beef tenderloin.


special 1.23.10

January 23, 2010

grilled pork chop, soppressata gratin, snow peas, local mushrooms, aged balsamic


special 1.22.10

January 22, 2010

chevre-baby bella stuffed skate, tomato gnocchi, arugula, black truffle, chorizo-brown butter