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About The Corn Exchange Menu Most items on our menu are organic and we use locally grown ingredients when possible.
We are members and are active in The Slow Food Movement, Chefs Collaborative, Women Chefs and Restaurateurs, The James Beard Foundation, and Dakota Rural Action. STARTERS Pour of The River Café Olio Extra Vergine di Oliva (2008) (hand carried from London by MJ!) 3 Soup of the night (topped with house made croutons) Cup 5/Bowl 6 Plate of (6) white Italian anchovies 6 Small dish of marinated mixed olives or feta stuffed olives 8 Artisan cheese plate (house marinated olives, Marcona almonds, Turkish apricots, Medjool date, fresh grapes, water and whole wheat crackers, two cheese selections of the day, plus chef’s choice of something extra!) 20 SALADS and SMALL PLATES Mixed greens, watercress, cucumbers, radishes, and cherry tomatoes with a 15 year old aged sherry vinaigrette 5 Add Minnesota Stickney Hill Farm goat cheese, Point Reyes Farmstead Blue Cheese or Organic Valley feta cheese 1.75 Romaine hearts tossed with house made croutons, anchovy dressing and grated D.O.C. Spanish manchego cheese (white Italian anchovies optional) 8 Braeburn apples, mixed greens, candied pecans, crumbled Organic Valley blue cheese 8.50 LARGE PLATES $5 service charge for splitting a plate CORN EXCHANGE STEAK pan roasted, with choice of a fresh mushroom cream sauce, slice of house made sundried tomato roasted garlic compound butter, or a wedge of Point Reyes blue cheese, served with roasted potatoes and seasonal vegetables Market Price Two Choices add 1.75 About Corn Exchange Steak: Current South Dakota local sources are 777 Buffalo Ranch (Fairburn), 34 Beef Ranch (Black Hills), and Hogen Beef Ranch (Newell). We trim our own tenderloins and leave the chain on for flavor. All steaks are pan roasted and finished in the oven. QUAIL pan roasted with a chive, curried potato cake topped with a Spicy Tomato Marmalade 20 WILD ALASKAN SOCKEYE SALMON Blackened, topped with a Golden Delicoius Apple-Ginger Chutney and roasted Sweet Potatoes 23 777 BUFFALO BOLOGONESE - ground buffalo sauteed with carrots, celery and onion, simmered with dried porcini mushrooms and red pepper flakes, simmered in a rich muir tomato sauce tossed with rigatoni pasta and topped with grated parmesan reggianocheese 17 BISTRO CHICKEN paillard, floured, egged, dredged in Panko breadcrumbs, pan sauteed, topped with a farm-fresh basted egg and sprinkled with Parmesan Reggiano, served with roasted potatoes and seasonal vegetables 23 VEGETARIAN PLATE pan sautéed baked all natural Azumaya tofu on a ragout of red onions and sweet potaotes in a peanut satay coconut milk sauce OR chefs seasonal vegetables with a wedge of herbed polenta 16 SIDE DISHES Side of seasonal vegetables 3 Wedge of pan sautéed herbed polenta 4 Oven roasted potatoes with smoked chipotle mayo 5
Executive Chef: MJ Adams/French Culinary Institute 1989
Executive Line Cook: Joe Rupe/Oregon Culinary Institute 2006 Pantry Exec: Kara Murner Pantry: Beth Moll 18% gratuity is added to parties of four or more. 1 check per table policy. |