M A I N S T A Y S
Introduction
SHRIMP & GRITS 11.5
FLASH-FRIED CALAMARI 12
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
BEEF TIPS 15
Filet mignon tips sauted with house-made Maytag bleu
cheese sauce, scallions, fresh tomato and crostini
CHEESE FLIGHT 16.50
Our seasonal cheese flight with chef-inspired
house made accompaniments
S a l a d s
BLACKHAWK SALAD FULL 13 | HALF 8
Romaine lettuce with hardboiled egg, tomato,
bacon, chicken, bleu cheese, avocado, radish and our
house-made lorenzo dressing
CAESAR SALAD FULL 9 | HALF 6
DAVENPORT CLUB SALAD
FULL 7.5 | HALF 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
PRESIDENTIAL PORK CHOP 29
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
BEEF MEDALLIONS 34.5
8 oz filet mignon with arugula gremalata, garlic herb
butter sauce, fingerling potatoes and grilled asparagus
SINGLE BARREL SALMON 28.5
Grilled fillet of salmon with a single barrel whiskey
gastrique, butternut squash, cardamom risotto
and toasted pumpkin seed
ZUCCA TUCCA 19.5
Spaghetti squash with garlic, bell pepper and grape
tomatoes tossed in a light chestnut pesto
Add chicken 9 | Add shrimp 9
VEGETARIAN SOBA 16.95
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
STEAMED RICE DUMPLINGS 9.50
Fall slaw and local honey
HAZELNUT ESCARGOT 11.5
Escargot with seafood butter and toasted hazelnut
VEAL OF FORTUNE 12.5
Pan seared sweetbread with endive, exotic mushrooms and a lemon prosciutto herb sauce
S a l a d
BITTER SWEET SALAD
HALF 8.5 | FULL 11.5
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
ROOTS AND FRUITS 7
Red curried butternut squash with Brussels sprouts and flame roasted apples
M a i n s
FALL FILET 34.5
Grilled filet of beef with roasted root vegetable, warm onion and rosemary
bread pudding topped with a pistachio marshmallow sauce
HARVEST SHORT RIB 32.5
Beef Short Rib with orange chocolate pan sauce, creamy Manchego polenta and olive tapenade
CHICKEN JAMBOREE 22
Roasted chicken thigh with cranberry walnut risotto, pumpkin crme and fried sage
SEAFOOD FUMET 27
Fish fumet, mussel, prawn, market fish, saffron threads and autumn vegetable
LAND AND SEA RAVIOLI 25.5
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
THE BUTCHERS CUT 29
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
