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Table 128 Bistro and Bar
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Join us December 28-31 for a special menu during our New Year's Celebration 2017!

RESERVATIONS: table128bistro.com/nye | 515.327.7427

🥂 C H E F ' S M E N U 🥂

WAFFLE-BATTERED QUAIL
2014 Ramey Hyde Vineyard Chardonnay, Carneros, Napa Valley, California

DUCK
2015 Ridge Lytton Springs Zinfandel, Dry Creek Valley, California

BANANAS FOSTER
Broadbent Madeira Reserve 5 yrs old, Portugal


dinner 48
dinner + pairings 67

S H A R E

DONUTS
cheddar + jalapeño fritter, sweet corn, parmesan cheese, sriracha aioli 8

CHEESE PLATE GF2
three seasonal choices, la quercia speck, marcona almonds, house-made jam & mustard, toasted crostini 16

CEVICHE GF2
sturgeon, red onion, sherry vinegar, fresh chilis, house crackers 12

TUNA POKÉ* GF
ahi tuna, ginger vinaigrette, scallion, sesame, nori crackers, chili sauce 13

WAFFLE-BATTERED QUAIL
bbq-rubbed quail, sweet batter, braised chard, goat cheese, natural jus, maple butter, spiked syrup 14

S A L A D S & S O U P

BRUSSELS SPROUTS GF
la quercia prosciutto, marcona almonds, shaved manchego, mustard seed vinaigrette, poached egg 7sm / 14lg

BEETS GF
roasted beets, goat cheese, candied pecans, honey-balsamic vinaigrette 6sm / 12lg

KALE GF
local tender kales, Fresno chilis, casteveltrano olives, parmesan 6sm / 12lg

CRAB+ CORN BISQUE GF
sweet crab, roasted peppers, masa harina, cream, garlic, shellfish stock 6 cup/ 12 bowl

M A I N S

DUCK*
pan-roasted breast, jerked duck tamale, smoked orange gastrique, roasted carrots 30

BONE-IN PORK CHOP* GF
braised greens & black-eyed peas, Will's Orchard apples, mustard sauce 29

CARBONARA GF/V2
spaghetti squash, blistered tofu, peas, cream, anchovy, pecorino, poached egg 24

STURGEON* GF
sautéed California sturgeon, charred Brussels, potato puree, pancetta confit, apples 30

BEEF POT AU FEU GF
braised short ribs, heirloom potatoes, carrots, onion, herbs, horseradish crema, crispy leeks 32

MAC + CHEESE
lobster, rigatoni, five cheeses, herbs, butter, bread crumbs 28

D E S S E R T S

HEAVEN + HELL
angel food cake, devil's food cake, peanut butter mousse, chocolate ganache 7

HAZELNUT CREME BRULEE GF
hazelnut paste, cream, vanilla beans, eggs, burnt sugar 7

BANANAS FOSTER
cinnamon tostada, caramelized bananas, candied pecans, goat cheese caramel 7

LEMON TART
pastry crust, lemon curd, passion fruit gelée, rosemary ice cream 7
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Join us December 28-31 for a special menu during our New Year's Celebration 2017!

RESERVATIONS: table128bistro.com/nye | 515.327.7427

🥂 C H E F ' S M E N U 🥂

WAFFLE-BATTERED QUAIL
2014 Ramey Hyde Vineyard Chardonnay, Carneros, Napa Valley, California

DUCK
2015 Ridge Lytton Springs Zinfandel, Dry Creek Valley, California

BANANAS FOSTER
Broadbent Madeira Reserve 5 yrs old, Portugal


dinner 48
dinner + pairings 67

S H A R E

DONUTS
cheddar + jalapeño fritter, sweet corn, parmesan cheese, sriracha aioli 8

CHEESE PLATE GF2
three seasonal choices, la quercia speck, marcona almonds, house-made jam & mustard, toasted crostini 16

CEVICHE GF2
sturgeon, red onion, sherry vinegar, fresh chilis, house crackers 12

TUNA POKÉ* GF
ahi tuna, ginger vinaigrette, scallion, sesame, nori crackers, chili sauce 13

WAFFLE-BATTERED QUAIL
bbq-rubbed quail, sweet batter, braised chard, goat cheese, natural jus, maple butter, spiked syrup 14

S A L A D S & S O U P

BRUSSELS SPROUTS GF
la quercia prosciutto, marcona almonds, shaved manchego, mustard seed vinaigrette, poached egg 7sm / 14lg

BEETS GF
roasted beets, goat cheese, candied pecans, honey-balsamic vinaigrette 6sm / 12lg

KALE GF
local tender kales, Fresno chilis, casteveltrano olives, parmesan 6sm / 12lg

CRAB+ CORN BISQUE GF
sweet crab, roasted peppers, masa harina, cream, garlic, shellfish stock 6 cup/ 12 bowl

M A I N S

DUCK*
pan-roasted breast, jerked duck tamale, smoked orange gastrique, roasted carrots 30

BONE-IN PORK CHOP* GF
braised greens & black-eyed peas, Will's Orchard apples, mustard sauce 29

CARBONARA GF/V2
spaghetti squash, blistered tofu, peas, cream, anchovy, pecorino, poached egg 24

STURGEON* GF
sautéed California sturgeon, charred Brussels, potato puree, pancetta confit, apples 30

BEEF POT AU FEU GF
braised short ribs, heirloom potatoes, carrots, onion, herbs, horseradish crema, crispy leeks 32

MAC + CHEESE
lobster, rigatoni, five cheeses, herbs, butter, bread crumbs 28

D E S S E R T S

HEAVEN + HELL
angel food cake, devil's food cake, peanut butter mousse, chocolate ganache 7

HAZELNUT CREME BRULEE GF
hazelnut paste, cream, vanilla beans, eggs, burnt sugar 7

BANANAS FOSTER
cinnamon tostada, caramelized bananas, candied pecans, goat cheese caramel 7

LEMON TART
pastry crust, lemon curd, passion fruit gelée, rosemary ice cream 7
Add a comment...

Post has attachment
Join us December 28-31 for a special menu during our New Year's Celebration 2017!

RESERVATIONS: table128bistro.com/nye | 515.327.7427

🥂 C H E F ' S M E N U 🥂

WAFFLE-BATTERED QUAIL
2014 Ramey Hyde Vineyard Chardonnay, Carneros, Napa Valley, California

DUCK
2015 Ridge Lytton Springs Zinfandel, Dry Creek Valley, California

BANANAS FOSTER
Broadbent Madeira Reserve 5 yrs old, Portugal


dinner 48
dinner + pairings 67

S H A R E

DONUTS
cheddar + jalapeño fritter, sweet corn, parmesan cheese, sriracha aioli 8

CHEESE PLATE GF2
three seasonal choices, la quercia speck, marcona almonds, house-made jam & mustard, toasted crostini 16

CEVICHE GF2
sturgeon, red onion, sherry vinegar, fresh chilis, house crackers 12

TUNA POKÉ* GF
ahi tuna, ginger vinaigrette, scallion, sesame, nori crackers, chili sauce 13

WAFFLE-BATTERED QUAIL
bbq-rubbed quail, sweet batter, braised chard, goat cheese, natural jus, maple butter, spiked syrup 14

S A L A D S & S O U P

BRUSSELS SPROUTS GF
la quercia prosciutto, marcona almonds, shaved manchego, mustard seed vinaigrette, poached egg 7sm / 14lg

BEETS GF
roasted beets, goat cheese, candied pecans, honey-balsamic vinaigrette 6sm / 12lg

KALE GF
local tender kales, Fresno chilis, casteveltrano olives, parmesan 6sm / 12lg

CRAB+ CORN BISQUE GF
sweet crab, roasted peppers, masa harina, cream, garlic, shellfish stock 6 cup/ 12 bowl

M A I N S

DUCK*
pan-roasted breast, jerked duck tamale, smoked orange gastrique, roasted carrots 30

BONE-IN PORK CHOP* GF
braised greens & black-eyed peas, Will's Orchard apples, mustard sauce 29

CARBONARA GF/V2
spaghetti squash, blistered tofu, peas, cream, anchovy, pecorino, poached egg 24

STURGEON* GF
sautéed California sturgeon, charred Brussels, potato puree, pancetta confit, apples 30

BEEF POT AU FEU GF
braised short ribs, heirloom potatoes, carrots, onion, herbs, horseradish crema, crispy leeks 32

MAC + CHEESE
lobster, rigatoni, five cheeses, herbs, butter, bread crumbs 28

D E S S E R T S

HEAVEN + HELL
angel food cake, devil's food cake, peanut butter mousse, chocolate ganache 7

HAZELNUT CREME BRULEE GF
hazelnut paste, cream, vanilla beans, eggs, burnt sugar 7

BANANAS FOSTER
cinnamon tostada, caramelized bananas, candied pecans, goat cheese caramel 7

LEMON TART
pastry crust, lemon curd, passion fruit gelée, rosemary ice cream 7
Add a comment...

Post has attachment
Join us December 28-31 for a special menu during our New Year's Celebration 2017!

RESERVATIONS: table128bistro.com/nye | 515.327.7427

🥂 C H E F ' S M E N U 🥂

WAFFLE-BATTERED QUAIL
2014 Ramey Hyde Vineyard Chardonnay, Carneros, Napa Valley, California

DUCK
2015 Ridge Lytton Springs Zinfandel, Dry Creek Valley, California

BANANAS FOSTER
Broadbent Madeira Reserve 5 yrs old, Portugal


dinner 48
dinner + pairings 67

S H A R E

DONUTS
cheddar + jalapeño fritter, sweet corn, parmesan cheese, sriracha aioli 8

CHEESE PLATE GF2
three seasonal choices, la quercia speck, marcona almonds, house-made jam & mustard, toasted crostini 16

CEVICHE GF2
sturgeon, red onion, sherry vinegar, fresh chilis, house crackers 12

TUNA POKÉ* GF
ahi tuna, ginger vinaigrette, scallion, sesame, nori crackers, chili sauce 13

WAFFLE-BATTERED QUAIL
bbq-rubbed quail, sweet batter, braised chard, goat cheese, natural jus, maple butter, spiked syrup 14

S A L A D S & S O U P

BRUSSELS SPROUTS GF
la quercia prosciutto, marcona almonds, shaved manchego, mustard seed vinaigrette, poached egg 7sm / 14lg

BEETS GF
roasted beets, goat cheese, candied pecans, honey-balsamic vinaigrette 6sm / 12lg

KALE GF
local tender kales, Fresno chilis, casteveltrano olives, parmesan 6sm / 12lg

CRAB+ CORN BISQUE GF
sweet crab, roasted peppers, masa harina, cream, garlic, shellfish stock 6 cup/ 12 bowl

M A I N S

DUCK*
pan-roasted breast, jerked duck tamale, smoked orange gastrique, roasted carrots 30

BONE-IN PORK CHOP* GF
braised greens & black-eyed peas, Will's Orchard apples, mustard sauce 29

CARBONARA GF/V2
spaghetti squash, blistered tofu, peas, cream, anchovy, pecorino, poached egg 24

STURGEON* GF
sautéed California sturgeon, charred Brussels, potato puree, pancetta confit, apples 30

BEEF POT AU FEU GF
braised short ribs, heirloom potatoes, carrots, onion, herbs, horseradish crema, crispy leeks 32

MAC + CHEESE
lobster, rigatoni, five cheeses, herbs, butter, bread crumbs 28

D E S S E R T S

HEAVEN + HELL
angel food cake, devil's food cake, peanut butter mousse, chocolate ganache 7

HAZELNUT CREME BRULEE GF
hazelnut paste, cream, vanilla beans, eggs, burnt sugar 7

BANANAS FOSTER
cinnamon tostada, caramelized bananas, candied pecans, goat cheese caramel 7

LEMON TART
pastry crust, lemon curd, passion fruit gelée, rosemary ice cream 7
Add a comment...

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Our good friend, Robert Morey from Best Case Wines, will be joining us for the evening to share tasting notes and great conversation about these special wines that we worked collectively to bring to Iowa over the last year after I had the chance to meet and taste the wines with the proprietors, Brian Marcy and Clare Carver last Fall.

Big Table Farm wines have been available in the state of Iowa for only a short period of time, and the quantities are limited. For more more information about the wines, check out this recent NY Times article.

Wine & pairings will be available throughout the entire evening at all available reservation times.

RESERVATIONS: table128bistro.com/btfwinedinner | 515.327.7427
wine + small plate pairing | $47

FIRST
2014 Big Table Farm WV Chardonnay

grilled cheese
roasted pears | brie | herbed focaccia | jicama slaw

SECOND
2014 Pinot Noir Wirtz Vyd

columbia river salmon
pomegranate glaze | sautéed mushrooms | toasted israeli cous cous

THIRD
2014 Pinot Noir Sunnyside Vyd

cola & cherry-braised pork
roasted apple | black pepper fettuccini

*Rescheduled from Thursday, September 28
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We have so enjoyed celebrating the legacy of Julia Child, someone so pivotally important to American cuisine and deeply inspirational to Lynn, with all of our guests, that we plan to continue the series for one more month and bring it back from time to time as we can.

Check out what’s on the menu for the month of October: table128bistro.com/tuesdayswithjulia

10/31

TOURNEDOS ROSSINI ~ p.299, vol.1

beef filet | foie gras | truffles | madeira sauce | spinach | parisienne potatoes

- pairing: 2012 Tour de Roc Milon Pauillac • Bordeaux, France

“One of my all-time favorite dishes to cook and eat; rich and unctuous all the while velvety and full of finesse.” - Lynn

$28/ entrée + $12 for optional wine pairings

RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 | sarah@table128bistro.com
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We have so enjoyed celebrating the legacy of Julia Child, someone so pivotally important to American cuisine and deeply inspirational to Lynn, with all of our guests, that we plan to continue the series for one more month and bring it back from time to time as we can.

Check out what’s on the menu for the month of October: table128bistro.com/tuesdayswithjulia

10/24

BLANQUETTE DE VEAU À L'ANCIENNE ~ p.362, vol 1

veal stew | onions | mushrooms | mashed potatoes | green peas

- pairing: 2011 Moulin Delille Saint-Estephe • Bordeaux-Médoc, France

“You can’t cook from a French cookbook and not do a blanquette.” - Lynn

$28/ entrée + $12 for optional wine pairings

RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 | sarah@table128bistro.com
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We have so enjoyed celebrating the legacy of Julia Child, someone so pivotally important to American cuisine and deeply inspirational to Lynn, with all of our guests, that we plan to continue the series for one more month and bring it back from time to time as we can.

Check out what’s on the menu for the month of October: table128bistro.com/tuesdayswithjulia

10/17

RIS DE VEAU BRAISES ~ p.409, vol. 1

braised sweetbreads | risotto | creamed spinach

- pairing: 2016 Franck Millet Sancerre Rosé • Loire Valley, France

“Few American restaurants menu sweetbreads. They are such an interesting departure from the unexpected.” - Lynn

$28/ entrée + $12 for optional wine pairings

RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 | sarah@table128bistro.com
Add a comment...

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We have so enjoyed celebrating the legacy of Julia Child, someone so pivotally important to American cuisine and deeply inspirational to Lynn, with all of our guests, that we plan to continue the series for one more month and bring it back from time to time as we can.

Check out what’s on the menu for the month of October: table128bistro.com/tuesdayswithjulia

10/10

POULET SAUTÉ AUX HERBES DE PROVENCE ~ p. 257, vol 1

sautéed chicken | herbs | garlic | egg yolk | potato crêpes | broiled tomato

- pairing: 2016 l’Argentier Aramon Rosé Vielles Vignes • Languedoc, France

This is the first recipe I ever cooked from “Mastering” and I love the ‘nearly’ hollandaise sauce.” - Lynn

$28/ entrée + $12 for optional wine pairings

RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 | sarah@table128bistro.com
Add a comment...

Post has attachment
We have so enjoyed celebrating the legacy of Julia Child, someone so pivotally important to American cuisine and deeply inspirational to Lynn, with all of our guests, that we plan to continue the series for one more month and bring it back from time to time as we can. Here’s what’s on the menu for the month of October.

10/3

GIGOT DE PRÉ-SALÉ ROTI ~ p. 332, vol.1

roast leg of lamb | mustard crust | butter-braised brussels sprouts

- pairing: 2012 Pierre Amadieu Gigondas Le Pas de l’Aigle • Côtes du Rhône, France

“Fall is the ideal time for a great roast lamb and the mustard crust is a perfect pairing.” - Lynn

$28/ entrée + $12 for optional wine pairings

RESERVATIONS: table128bistro.com/tuesdayswithjulia | 515.327.7427 | sarah@table128bistro.com
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