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Heartland Contemporary Midwestern Restaurant
with partridge leg confit and three onion-black pepper compote
with spicy Adirondack red potato-local corn hash and sweet pepper-corn hash and sweet pepper-corn broth
with sorghum praline sauce, chantilly cream and dark rum-macerated raisins
with toasted cumin and chive sour cream
with golden chanterelle mushrooms, rainbow chard, caramelized leeks and thyme-scented wisconsin parmesan broth
with barley malt sabayon, red currant coulis and maple-glazed pecans
with fresh popcorn shoots and herbs
with toasted hazelnuts, baby arugula and wild chokeberry reduction
with toasted walnut croustade and jalapeno-preserved tomato remoulade
with st. pete's select blue cheese, organic frisee and hazelnut pistou vinaigrette
with roasted red cipollini onions, toasted black walnuts and walnut Vinaigre
with Minnesota sweet corn, donnay dairy goat cheese, microgreens, baby tomatoes and sweet pepper-cucumber vinaigrette
with tomato vinegar butter
with hope creamery goat milk butter
with house-smoked bacon, braised organic cabbage and red wine glace de viande
with celery root-golden potato puree, braised late summer greens and basil-pecan pistou
with pan-fried spiced spaghetti squash, roasted chestnut crabapple and preserved cranberry glace de viande
with a preserved duck leg
with baby heirloom potatoes, grilled string beans and port-wine huckleberry glace de viande
with creamy goat cheese polenta, organic eggplant and charred jalapeno pepper butter
with whole grain crackers and apple-huckleberry chutney
with sorghum praline sauce, chantilly cream and dark rum-macerated raisins
with cinnamon creme anglaise, peach-chokecherry butter and chocolate sauce
with barley malt sabayon, red currant coulis and maple-glazed pecans
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Menu for Heartland Contemporary Midwestern Restaurant provided by Allmenus.com
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