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    Menu

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    Amplified Local
    This document contains menus for appetizers, salads, main courses and featured items from a restaurant. The appetizer section lists shrimp and grits, flash-fried calamari, beef tips and a cheese flight. The salads include a Blackhawk salad, Caesar salad and Davenport Club salad. The main courses provide options like presidential pork chop, beef medallions, single barrel salmon and vegetarian soba noodles. The featured items introduce items such as steamed rice dumplings, hazelnut escargot, bitter sweet salad and a variety of entree options.

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    © All Rights Reserved
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    Menu

    Uploaded by

    Amplified Local
    40 views2 pages
    This document contains menus for appetizers, salads, main courses and featured items from a restaurant. The appetizer section lists shrimp and grits, flash-fried calamari, beef tips and a cheese flight. The salads include a Blackhawk salad, Caesar salad and Davenport Club salad. The main courses provide options like presidential pork chop, beef medallions, single barrel salmon and vegetarian soba noodles. The featured items introduce items such as steamed rice dumplings, hazelnut escargot, bitter sweet salad and a variety of entree options.

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    Menu

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    This document contains menus for appetizers, salads, main courses and featured items from a restaurant. The appetizer section lists shrimp and grits, flash-fried calamari, beef tips and a cheese flight. The salads include a Blackhawk salad, Caesar salad and Davenport Club salad. The main courses provide options like presidential pork chop, beef medallions, single barrel salmon and vegetarian soba noodles. The featured items introduce items such as steamed rice dumplings, hazelnut escargot, bitter sweet salad and a variety of entree options.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    40 views2 pages

    Menu

    Uploaded by

    Amplified Local
    This document contains menus for appetizers, salads, main courses and featured items from a restaurant. The appetizer section lists shrimp and grits, flash-fried calamari, beef tips and a cheese flight. The salads include a Blackhawk salad, Caesar salad and Davenport Club salad. The main courses provide options like presidential pork chop, beef medallions, single barrel salmon and vegetarian soba noodles. The featured items introduce items such as steamed rice dumplings, hazelnut escargot, bitter sweet salad and a variety of entree options.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    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

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