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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 support The Slow Food Movement, Women Chefs and Restaurateurs & The James Beard Foundation STARTERS California Olive Ranch Extra Virgin, harvested November 2009 3 Soup of the night (topped with house made croutons and always vegetarian) Cup 5/Bowl 6 Plate of white Italian anchovies 8 Small dish of house marinated mixed olives or feta stuffed olives 8 Artisan cheese plate (house marinated olives, Turkish apricots, Organic Medjool date, fresh grapes, water and whole wheat crackers, two cheese selections of the day, plus chef’s choice of something extra!) 20/10 SALADS and SMALL PLATES Mixeed Greens, cucumbers, radishes, and cherry tomatoes with a 15 year old aged sherry used in our house made vinaigrette 7 -Add MN Stickney Hills Dairy goat cheese, MN Northern Lights Blue Cheese or Mt. Vikos Greek feta cheese 2.00 Proscuitto, sliced peppadew, artichoke hearts & Carver Brothers mozzarella all drizzled with basil oil, served with Cowgirl Creamery flat bread crackers 13 Romaine hearts tossed with house made croutons, anchovy dressing & grated Fiore Campo, Sardinian Sheeps cheese (white Italian anchovies optiona at no chargel) 9.50 Heirloom Jonagold apples , mixed greens, candied pecans, crumbled Organic Valley blue cheese 9.50 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 Christopher Ranch garlic compound butter, or a wedge of MN Northern Lights blue cheese, served with oven roasated potatoes and seasonal vegetables Market Price Two Choices add 2.00 About Corn Exchange Steak/other Meat: Current South Dakota local sources are 777 Buffalo Ranch (Fairburn) & 34 Beef Ranch (Black Hills). We trim our own tenderloins and leave the chain on for flavor. All steaks are pan roasted and finished in the oven. Our lamb is from Gourmet Lamb of Wyoming. OAXACA QUAIL - Cinnamon Fleur de sel salted, Pan roasted and cooked till the skin is crispy. Finished with a roasted Poblano pepper cream sauce and sprinkled with pomegranate seeds, accompanied by a black bean-queso potato cake and seasonal vegetables. 23 WILD ALASKAN SOCKEYE SALMON - Pan Roasted, topped with a Zuni Cafe inspired roasted pepper relish and crumbled Mt. Vikos Feta cheese with roasted potates and seasonal vegetables 26 777 BUFFALO PORCINI BOLOGONESE - ground local buffalo sauteed with root vegetables, simmered with dried porcini mushrooms, red pepper flakes and a blend of fire roasted tomatoes. Finished with a touch of cream and tossed with our house made pappardelle pasta. Topped with grated Organic Parmesan Reggiano cheese from La Villa Italy , served with seasonal vegetables 19 CHICKEN BISTRO- Paillard off chicken dredged in flour, egg batter and Panko bread crumb. Sauteed till a golden brown and topped with a farm fresh basted egg and a touch of Organic Parmesan Reggiano from La Villa Italy, served with roasted potatoes and seasonal vegetables 25 VEGETARIAN PLATE - pan sauteed, all natural Azumaya tofu over and Indian inspired Vindaloo of tomatoes, garlic, ginger, tumeric, cauliflower, carrots, aubergine,Courgettes, corriander and cinnamon. 18 SIDE DISHES Side of seasonal vegetables 4 Oven roasted potatoes finished with fleur de sel and served with a side of smoked chipotle mayo 5 Side of Chipotle Mayo 2 "Please note our dishes are crafted as the chef intends. Substitituions are limited"
Executive Chef: MJ Adams/French Culinary Institute 1989
Executive Sous Chef: Spencer Brewer/Le Cordon Bleu 2005 Front of House Managers: Chantal Leonard/Amy Caringi-Lavere Pantry: Amy Caringi-Lavere/Hannah Harris 18% Service Charge is added to parties of four or more. 1 check per table policy. check us out on Facebook and Twitter
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