There's a fresh spring menu at Restauration!
Are you looking for local fresh ingredients on your dinner plate? Chef Tom is up to new tricks, sourcing fresh local produce from the Winneshiek Farmer’s Market and throughout Northeast Iowa, incorporating these ingredients in new menu items. Nothing shouts fresh and springtime in Iowa like asparagus and morels.
Restauration’s new spring menu features lighter options such as “Fried Calamari with homemade Basil Remoulade” and “Beef Tenderloin Lettuce Wraps (Rolling Hills Greenhouse) with Pickled Ginger and Wasabi Ranch”. There are big , beautiful salads like “Grilled Salmon with French Lentils and Asparagus with Homemade Lemon-thyme Vinaigrette” and “Smoked Turkey (from Polashek’s) Cobb”.
Dinner options include your classic favorites, such as "Hand-cut Iowa Chops" and premium steaks, and features new recipes for valued hotel regulars who are asking for more variety. We're talking about new main dishes like “Moroccan spiced Duck Breast” and “Wild Rice Cakes with Tea-smoked Oyster Mushrooms”. (Does Chef Tom really smoke mushrooms with tea? Yes, he does! With a time-honored technique originating from Chinese cuisine.)
Keep your eye on the Restauration Facebook page to see daily lunch specials and “Weekend Drive” menus for Thursday, Friday, and Saturday dinners. Menu items feature seasonal ingredients in hand-prepared dishes such as “Pork Tenderloin with Morels”, “Grilled Chicken with Green Garlic Pesto (Patchwork Green Farms)”, or “Seafood Bouillabaisse”. Be sure to save room for house-made desserts by Rachel, such as “Lemon-Lingonberry Cake” or “Apricot Crostata”.
Chef Tom puts in a lot of energy to partner with local producers like Polashek’s from Protivin, whose local pork and turkey are found in Restauration's breakfast plates. This producer's fine meats are also featured in the menu's "Smoked Turkey Cobb Salad" and "Pasta Primavera". Iowa is successfully competing in the local small goods market these days. And you won't want to miss the award-winning cheeses from Milton Creamery. "Prairie Rose" and "Prairie Breeze" are featured in regular specials like the "Asparagus Frittata" and "Iowa’s Grazer Plate". The goat cheese from Yellow River Dairy is found alongside Chef Tom’s "Wild Rice Cakes".
Restauration and the Tap Room also boast local cold brews to satisfy your thirst this summer. With both Pulpit Rock and Toppling Goliath beers on tap, there is something for each discerning beer lover.
So. Whether it’s a classic "Filet Mignon" or "Stuffed Mussels with Prosciutto", Chef Tom has your dinner in the oven.
What time should we expect you?
(Dinner daily from 5pm. For reservations, call 563-382-4164.)