Tossed in a dijon ginger vinaigrette with apricots and pistachios.

Caramelized onions in savory veal stock and cognac broth. Served with some cheese and a large crouton.

Tossed in smoked oyster vinaigrette, topped with sliced leeks and marcona almonds.

Handcut in-house from Kennebec potatoes, served with housemade garlic aioli and ketchup.

Served with creme fraiche and house-crumbled granola.

1/4 head of cauliflower, wood-smoked and oven-roasted. Sauce vierge, topped with pepitas and cilantro.

Served with chicken of the woods mushrooms, lamb merguez, and tomato-saffron sauce.

Two meats, two cheeses, pickles & mustard hand-selected by the chef from local & import farms.

A simple side salad, mixed greens tossed in a thyme vinaigrette.

Iowa-sourced chuck, eye of round and brisket beef. Bouillon sauce, lettuce, raw onions, cantal.

Rock shrimp tossed in creme fraiche, garlic aioli, tucked into a butter roll with celery root.

Whole hindquarter served over garbanzo beans with fennel fronds, mint salad and an herb, wine sauce.

Hibiscus tea-smoked, pan-seared duck with demi-glace over bed of pommes frites.

Filet of hanger stuck served over root vegetable au gratin.

Sliced breast with mustard and lemon sauce. Salad with thyme vinaigrette, pickled vegetables, crepes.

Served with braised greens and a warm potato and crab salad.

Leeks, carrots, celery root and rice noodles for dipping in a ginger-onion vegan broth.

A traditional goat's cheesecake inspired by the Basque region of France with hints of orange and vanilla.

Red wine, chocolate raspberry, earl grey lavender and salted chocolate espresso flavors - all in one box!