Share Plate Menu
Our dishes are designed to be shared amongst freiends, family and colleagues.
CHARCUTERIE & CHEESE
Chef's selections of artisan meats and cheeses served with accompaniments and warm sourdough bread
Fresh pieces of mozzarella soaked in heavy cream inside a mozzarella shell. Served with a butternut squash puree, wild mushroom compote, truffle oil, balsamic reduction, La Quercia Tamworth prosciutto and warm sourdough bread.
PORK BELLY TACOS
Three flour tortillas with crispy pork belly, cabbage, pickled onions, salsa verde, cilantro, scallions, Mexican crema.
MOROCCAN LAMB MEATBALLS
Lein Farms (Arlington, IA) lamb with Moroccan-inspired seasonings, chermoula-tomato sauce, green harissa yogurt. (GF)
Seared, sesame crusted Yellowfin tuna, wakame salad, cucumber, carrot, pickled vegetables, soy marinated soft boiled egg, hoisin sauce. (GF)
Duck confit, balsamic cherries, roasted garlic, herbed shiitake mushrooms, caramelized onions, chèvre, mozzarella. (GF)
ANGELS on HORSEBACK
Seared scallops wrapped in Dayton Meat's (Malcom, IA) bacon. Served with a horseradish marmalade. (GF)
BOURSIN STUFFED DATES
Sweet Mejdool dates stuffed with garlic & herb cheese, wrapped in Dayton Meat's bacon, drizzled with pepper jelly. (GF)
SAUSAGE en CROÛTE
Fennel and onion Italian sausage, using locally raised pork, encased in folded puff pastry. Served with a sweet chili sauce and stone ground mustard.
SHRIMP SCAMPI CROSTINI
Sauteed shrimp in a butter, lemon, garlic and white wine sauce with tomatoes and chopped parsley. Served with warm sourdough bread.
Confectionery center with a chocolate outer shell. Flavors vary week to week.