Four-Star Menu

Four-Star Dinner Menu

Buffet or Plated

Dinner Buffet

Choice of two entrées. Choice of three sides. Choice of one dessert. Bread and butter. Coffee, tea and lemonade
$37.50 per person

Plated Dinner

THREE-COURSE PLATED DINNER

Choice of two entrées. Choice of starch. Choice of vegetable. Choice of soup or salad. Choice of dessert. Bread and butter. Coffee, tea and lemonade
$41.25 per person

FOUR-COURSE PLATED DINNER

Choice of two entrées. Choice of starch. Choice of vegetable. Choice of soup. Choice of salad. Choice of dessert. Bread and butter. Coffee, tea and lemonade. Wine available upon request
$60.00 per person

FIVE-COURSE PLATED DINNER

Choice of appetizer. Choice of two entrées. Choice of starch. Choice of vegetable. Choice of soup. Choice of salad. Choice of dessert. Bread and butter. Coffee, tea and lemonade
$66.25 per person

SIX-COURSE PLATED DINNER

SEVEN-COURSE PLATED DINNER

Appetizers

Shrimp Cocktail
Jumbo shrimp in a lemon crown. Served with cocktail sauce. Three per serving.

Oysters Rockefeller
Fresh Blue Point oysters topped with spinach, bacon, bread crumbs and shaved anise and baked till crispy. Four per serving.

Steamed Clams
Fresh clams steamed with white wine, tomato, shallots and fresh basil. Twelve per serving.

Salmon or Crab Cakes
Smoked salmon or lump crab with bread crumbs and green onions. Topped with roasted red pepper or lemon caper mayonnaise. Two per serving.

Japanese Beef or Chicken Sate
Skewered grilled beef or chicken marinated in soy and ginger. Served with Thai peanut sauce.

Wild Mushroom Duxelle
Black and white truffle, chanterelles, morels and domestic mushrooms sautéed in truffle oil with garlic, shallots and wine then ground to a paste. Served with toast points and sweet and sour pickle chips.

Butcher's Pâté in Puff Pastry
Iowa favorite. Combination of beef, chicken and pork in puff pastry and baked with roasted peppers and onions in light sherry cream sauce. Served chilled.

Crab Artichoke Dip
Served with homemade pasta chips.

Crab, Rabbit or Spinach Rangoons
Ricotta cheese mixed with your choice of crab, rabbit or spinach wrapped in wanton wrappers. Deep fried and served with Asian plum sauce.

Soups, Salads & Sorbets

French Onion Soup
Topped with Gouda cheesed croutons.

Gazpacho
Chilled tomato and leek soup.

Lobster Bisque

Caesar Salad in a Bread Bowl

Garden Salad in a Cucumber Round

Three-Apple and Three-Pepper Salad
Served over a bed of baby greens.

Marinated Green Bean & Dakon Radish Salad
Green beans and Dakon radishes (Japanese horseradish) marinated in tarragon, rice vinegar and orange juice. Served over baby greens.

Strawberry & Blackberry Sorbet

Jalapeño & White Balsamic Sorbet
With grated pickled cactus.

Champagne & Orange Zest Sorbet

Entrées

Grilled Swordfish
Topped with sautéed roma tomatoes, fresh herbs and white wine.

Seafood & Chicken Paella
Fresh sheh stone-roasted with andouille sausage, chicken and saffron rice.

Curried Lamb
Four-bone rack of lamb smothered with curry paste and grilled to your preference. Served with pineapple and kiwi yogurt sauce.

Veal & Shitake Mushroom
Medallions of veal sautéed in olive oil, fresh shitake mushrooms, white wine, garlic and cream. Served with homemade German spaetzle.

Fettuccini Alfredo with Grilled Prawns
Homemade fettuccini served with creamy Alfredo sauce and four in-shell lemon-peppered grilled prawns.

Grilled Shark with Mushroom Duxelle
Eight-ounce shark filet grilled to medium and served with truffles, shitakes, chanterelles and button mushroom duxelle over truffle oil and chive mashed potatoes.

Braised Lamb Shanks
Ten-ounce lamb shank with orzo rice, mixed garden vegetables, tomato, white wine and garlic sauce.

Sautéed Turkey Tenderloins
Twin four-ounce tenderloins wrapped in apple wood-smoked bacon. Served with apple jack whiskey sauce.

New York Strip
Twelve-ounce New York strip cooked to your preference and crusted with Maytag blue cheese and port wine demi-glace.

Grilled Iowa Pork Chop
Stuffed with brie cheese and proscuitto ham with Dijon mustard pork demi-glace.

Stir Fry
Choice of beef, chicken, shrimp, pork or tofu. With authentic Japanese vegetables and fried basmati rice cake in a soy ginger glaze.

Zesty Grilled or Poached Salmon
Encrusted in lemon, lime and orange zest in a three-citrus cream sauce.

Filet Mignon
Ten-ounce filet grilled to your liking. Served with bordelaise and béarnaise sauce and turned vegetables.

Veal Osso Buco
Twin braised veal shanks with brandy, tomatoes and shallots. Served over pearled couscous.

Old Fashioned Rabbit Stew
Saddle of rabbit stewed with yellow, red and green tomatoes, rich burgundy wine, garlic, shallots, new potatoes and green-tipped carrots.

Maine Lobster Tail
Six to eight-ounce lobster tail poached in champagne and leek. Served with saffron angel hair pasta, fresh basil and spun carrots in champagne shallot cream.

Pan-Fried Cornmeal Crusted Twin Soft-Shell Crabs
Served with fresh key lime mayonnaise.

Ostrich Roulade
Stuffed with Maytag blue cheese and proscuitto ham with port wine demi-glace. Served with turned new potatoes.

Vegetarian and vegan dishes are avialable. Please see Vegetarian & Vegan Menu.

Desserts & Cheeses

Oeufs à la Neige (Oofs a la Nawge)
Sweet meringue puffs poached in milk. Served with raspberry compote.

Sacher Torte (SAH-kuhr) torte
Chocolate sponge cake layers spread with apricot jam, iced with chocolate butter cream frosting and topped with white chocolate shavings.

Cherries Jubilee
Bing cherries sautéed with brown sugar and brandy. Served while warm over vanilla ice cream. Done at tableside.

Traditional Banana Foster
Bananas sautéed with brown sugar and Grand Marnier. Served warm over ice cream. Done at tableside.

Sabayon with Choice of Fresh Berries
Egg, sherry, champagne and sugar custard. Served warm over fresh berries. Done at tableside.

Schaum Torte
Dried sweet meringue, crème fresh, chocolate and raspberry sauce.

Layered Coconut & Chocolate Cheesecake

Passion Fruit & Key Lime Cheesecake

Turtle Cheesecake
Caramel, pecans and chocolate cheesecake.

Raspberry & White Chocolate Mousse

Black & Blue Mousse
Blackberry and blueberry mousse topped with whipped cream and Swiss chocolate shavings.

Chocolate Mocha Mousse
Chocolate with a touch of Spanish espresso.

Black Forest Mousse
Three chocolates consisting of semi-sweet, bitter and milk chocolate combined with Bing cherries. Served with chocolate wafers.

Devonshire Cream with Fresh Fruit
Clotted cream with brown sugar and Grand Marnier. Served with fruit. Perfect with peaches, apples or pears.

Swiss Chocolate Fondue
With pound cake and assorted fresh fruits. Served hot.

Brie en Croûte
Baked brie in puff pastry with apples and craisins (dried cranberries). Served with a sweet wafer.

Imported Cheese & Fruit
Italian permesan, German muenster, Spanish havarti (goat cheese), aged Wisconsin cheddar, dried apricots, stuffed dates, Japanese pears and red seedless grapes. Served with wafers.

Other Four-Star Menus:

• Four-Star Brunch Menu
• Four-Star Lunch Menu