Au Poivre
Dairy
West Des Moines, IA
double cut, bourbon BBQ, coal-roasted apple jam
24hr braised, au poivre sauce, grilled chicory slaw
Bell & Evans breast, lemon fondue, olive salad
24oz, bone-in ribeye
8oz or 12oz
14oz
Filet mignon medallions, grilled shrimp & lobster, garlic butter
32oz
16oz
Filet mignon medallions, creamy house de Burgo sauce
The Balvenie 14 Caribbean Cask, orange zest cordial, ghost ice, P&P bitters
Havana Club Añejo Blanco Rum, St. George Aqua Perfecta basil eau de vie, basil simple
Del Maguey Vida Classic Mezcal, Cynar, Campari, hearth-roasted charred lime, pineapple shrub
Pammel Park Coffee Company Espresso (Winterset, IA), Ketel One Vodka, Licor 43, St. George Nola Coffee Liqueur
Ketel One Vodka, Solerno Blood Orange Liqueur, Aperol, pineapple, house limemade, blood orange oil
Prime & Providence Exclusive Single-Barrel Select Old Forester Bourbon, orange zest cordial, house bitter selection, Ghost Ice
truffle-washed Suntory Toki Japanese Whisky, Hornitos Charred Oak Black Barrel Tequila Añejo, black pepper agave redux, Angostura Aromatic + Bittermen's Xocolatl Mole Bitters
Johnny Walker Blue, ginger ale, clementine oleo saccharum
Jeppson's Malört, Foundry Distilling (Des Moines, IA) Arrogant Bastard American Whiskey, Fernet-Branca, Bigallet China-China, Faccia Brutto Centerbe, blackberry marmalade, lemon, toasted rosemary
decadent white chocolate banana bread pudding ensconced in white chocolate pineapple anglaise
Carrot and walnut filled cake, brown butter frosting, drizzled with pomegranate syrup and a walnut crunch
Vanilla custard with a caramelized sugar crust
old-fashioned rolled oats create a mix of sweet, rich flavors & a perfectly chewy texture. cinnamon ice cream and caramel
Assorted seasonal varieties
red onion, capers, arugula, hard-boiled egg, parmesan
Sterling caviar, house kettle chips
Basil potatoes, lemon curd, olive salad
Crab butter, grilled chicory slaw
Green garlic butter, raclette, and parmesan
Colossal shrimp, crab claws, lobster tail, salmon poke, cocktail sauce, lemon | Standard or Grand
Cocktail sauce, remoulade, lemon | Shrimp, Lobster or Crab claws
COLOSSAL SHRIMP, LOBSTER TAIL, SCALLOPS ROCKEFELLER, MUSSELS | Standard or Grand
Garlic Butter or Rockefeller | 1/2 Dozen
Lola's Bloody Mary & tajin
Cocktail sauce, mignonette & lemons | 1/2 Dozen or Dozen
Shaved sprouts, maple candied walnuts, dates, red onion, parmesan, lemon caper dressing
Little gem lettuce, crispy parmesan, green garlic croutons
With butter poached lump crab
Coal-roasted caramelized onions, beef tenderloin, veal cognac broth, rosemary croutons, gruyere
Pickled strawberries, Halloumi cheese, baby spinach, Marcona almonds, honey vinaigrette
Lobster & shrimp bolognese
Coal-roasted, caper gremolata, lemon fondue
(1 or 2 tails) Lobster tail, fennel shellfish cream sauce, PEI mussels
Shrimp ragu
Char-grilled, lemon fondue, jalapeno jam
8oz filet mignon, hand-chopped and grilled. Raclette, mushrooms, burger sauce, sesame seed bun and fries
Filet mignon, hand-chopped and grilled. Raclette, mushrooms, burger sauce, pretzel bun
flash-fried shrimp tossed in Szechuan glaze served over sweet Asian slaw
Dollar off each oyster | Raw, shooters or garlic butter roasted
Traditional accoutrement
1oz
1oz
1oz
1oz
(A5) 3oz ea, Omi, Shimane, Zabuton 3oz KOBE + 100
(A5) 6oz
(A5) 6oz
(A5) 6oz
(A5) 6oz
375ml
GRILLED HALLOUMI SALAD (Champagne-poached pears, castelfranco lettuce, blood oranges, Marcona almonds, prosciutto, Champagne vinaigrette) OR WEDGE SALAD (baby iceburg lettuce, red onions, egg, bacon, tomatoes, Maytag bleu cheese crumbles & dressing) OR KING CRAB BISQUE. SECOND COURSE: FILET MIGNON 12oz OR RIBEYE 16oz with CHOOSE TWO SIDES: BRUSSELS SPROUTS | 50/50 MASHED POTATOES | RAINBOW CARROTS | JAPANESE SWEET POTATOES | ROASTED WILD MUSHROOMS | LASAGNATOLO | GRILLED ASPARAGUS | MAC & CHEESE | LOBSTER MAC & CHEESE + $10. THIRD COURSE: TRIPLE CHOCOLATE CHEESECAKE OR SEASONAL SORBET
Bagna cauda
Maple, Bacon Lardon, Prairie Breeze
Caper gremolata, whipped ricotta
Coal-roasted pepper romesco
honey teriyaki, toasted sesame seeds
Bolognese style rolled lasagna
sparkling rose with blood orange, bitter orange and botanicals. Try this!
bright, acidic fruit and herbaceous elements make this an oyster’s best friend
lively and fruit forward with good acidity and balance
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
direct from Chase's flavor laboratory
Prime & Providence's Single Barrel Select Peerless Rye, lemon coffee turbinado, Peychaud's Bitters, Kübler Absinthe Superieure-Hennessy VSOP Cognac rinse
Don Julio 1942, fresh-squeezed lime juice, Grand Marnier Cordon Rouge, tajin-infused agave nectar
house orangecello, Domaine de Canton French ginger liqueur, citric stock, hibiscus water, club soda
St. George Botanivore Gin, Dolin Genepy le Chamois, citrus turbinado, caraway, Gong Fu Darjeeling tea, smoked tea leaves
creamy chocolate center, Oreo cookie crust, Ghirardelli ganache
Brisket jam, grilled bread
Egg gelee, pickled onions, avocado, sesame rice cracker, fried garlic edamame crunch
Mustard grits, roasted red pepper marmalade
Mozzarella, Green garlic butter
Baby iceberg lettuce, red onions, egg, bacon, tomato, Maytag bleu cheese crumbles & dressing
Cheddar queso, Doritos, chorizo (do yourself a favor)
House steak grind, white cheddar cheese, triple cooked bacon, special sauce, sesame bun & fries
Ground steak, marinara, parmesan
Fresh PEI mussels in savory, hearth-roasted garlic butter served with crispy house french fries
Salmon, miso chili, avocado, pickled red onion, wonton shell
Beer battered Chilean seabass, American cheese, house tartar sauce
Pomme Mille-Feuille style, blue cheese, bacon
Hot honey butter, yogurt verde
Arborio rice, creamy mushroom, shaved truffle