M A I N S T A Y S

Introduction
S H R IM P & G R IT S 1 1 . 5

FL AS H -FR IE D C AL AMAR I 1 2

Sauted shrimp with bire rosemary sauce.

Served over house-made white cheddar grits

Baby calamari and spinach leaves topped with asiago

and accompanied by cocktail sauce and a
parmesan aioli for dipping

B E E F T IP S 1 5

Filet mignon tips sauted with house-made Maytag bleu

cheese sauce, scallions, fresh tomato and crostini

C H E E S E FL IG H T 1 6 . 5 0

Our seasonal cheese flight with chef-inspired

house made accompaniments

S a l a d s
B L ACK HAWK S AL AD F UL L 1 3 | HAL F 8

Romaine lettuce with hardboiled egg, tomato,

bacon, chicken, bleu cheese, avocado, radish and our
house-made lorenzo dressing

C AE S AR S AL AD F UL L 9 | HAL F 6

DAVE N P ORT C LUB S AL AD

F UL L 7 . 5 | HAL F 5 . 5

Lettuce tossed with our specialty house garlic dressing

and finished with shredded parmesan cheese, cherry
tomatoes and melba toast

Crisp romaine, herbed croutons and shaved parmesan cheese

Add chicken 9 | Add shrimp 9

M a i n
P R E S IDE N T IAL P OR K CH OP 2 9

Our famous Presidential Iowa Pork Chops are apple

cinnamon brined with a Boetjes mustard demi sauce,
accompanied by bacon braised cabbage and a mini
cornbread loaf

THE SHEPHERD 28

Slow roasted leg of lamb, curried mash, pearl onion, green

bean, puff pastry and a natural pan sauce

B E E F M E DAL L ION S 3 4 . 5

8 oz filet mignon with arugula gremalata, garlic herb

butter sauce, fingerling potatoes and grilled asparagus

S IN G L E BAR R E L S AL M ON 2 8. 5

Grilled fillet of salmon with a single barrel whiskey

gastrique, butternut squash, cardamom risotto
and toasted pumpkin seed

Z UCCA T UCCA 1 9 . 5

Spaghetti squash with garlic, bell pepper and grape

tomatoes tossed in a light chestnut pesto
Add chicken 9 | Add shrimp 9

VE G E TAR I AN S OBA 1 6 . 9 5

Soba noodles, market vegetables,

sweet chili ginger sauce, grilled tofu
Add chicken 9 | Add shrimp 9

Our chef would be happy to accomodate any special requests due to food allergies or vegetarian needs.

*A six dollar share plate fee will be added to all split entrees *$22 Corking Fee
*CUSTOMER ADVISORY: Eating raw or under-cooked meat, eggs or seafood poses health risks to everyone but, especially to the elderly, young children under age 4, pregnant women
and other highly susceptible individuals with a compromised immune system. Thorough cooking of such animal foods reduces the risk of illness

F E A T U R E S
I n t r o d u c t i o n
S T E AM E D R ICE DUM P L IN G S 9 . 5 0

Fall slaw and local honey

HAZ E L N U T E S C ARG O T 1 1 . 5

Escargot with seafood butter and toasted hazelnut

VE AL OF F ORT UN E 1 2 . 5

Pan seared sweetbread with endive, exotic mushrooms and a lemon prosciutto herb sauce

S a l a d
B IT T E R S WE E T S AL AD
HAL F 8 . 5 | F UL L 1 1 . 5

Endive, radicchio and swiss chard mix with pickled red onion and radish, scallion, sun dried tomato
and caper berries. Tossed in a currant tawny port emulsion

S o u p
RO O T S AN D FRUI T S 7

Red curried butternut squash with Brussels sprouts and flame roasted apples

M a i n s
FAL L FIL E T 3 4 . 5

Grilled filet of beef with roasted root vegetable, warm onion and rosemary
bread pudding topped with a pistachio marshmallow sauce
HARVE S T S H ORT R IB 3 2 . 5

Beef Short Rib with orange chocolate pan sauce, creamy Manchego polenta and olive tapenade
C H IC K E N JAM B OR E E 2 2

Roasted chicken thigh with cranberry walnut risotto, pumpkin crme and fried sage
S E AF O OD F UM E T 2 7

Fish fumet, mussel, prawn, market fish, saffron threads and autumn vegetable
L AN D AN D S E A R AVIOL I 2 5 . 5

Tenderloin of beef and lobster mousse stuffed ravioli made fresh in house on a
charred cauliflower, with pickled swiss chard steams and pink peppercorn bourbon cream sauce
T H E BU T C H E R S CU T 2 9

Grilled hanger steak with orange bitters, sticky sweet potatoes, goat cheese,
roasted garlic, thyme and pomegranate drizzle

Our chef would be happy to accomodate any special requests due to food allergies or vegetarian needs.

*A six dollar share plate fee will be added to all split entrees *$22 Corking Fee
*CUSTOMER ADVISORY: Eating raw or under-cooked meat, eggs or seafood poses health risks to everyone but, especially to the elderly, young children under age 4, pregnant women
and other highly susceptible individuals with a compromised immune system. Thorough cooking of such animal foods reduces the risk of illness