The Class Act
The Class Act : Menus The Class Act : Menus The Class Act : Menus
Date Time Party Size

Sign Up For Special Offers and Events

separating bar


Breakfast  |  Plated Brunch  |  Lunch  |  Dinner  |  Dessert  |  Maikka  |  Farm-to-Table
Beer  |  Cocktails  |  Red Wine  |  Spirits  |  White Wine  |  Wine by the Glass


The Class Act is committed to locally-sourcing fresh, high-quality ingredients for use in our innovative cuisine.  In partnership with Kirkwood’s
Agricultural Department, The Hotel Kirkwood Beef Program and Chef’s Garden & Greenhouse allow us to serve many items grown within walking
distance of our restaurant.  The (HK) mark on our menu indicates which dishes contain ingredients grown on campus. Outside of Kirkwood’s
sustainability initiatives we’re proud to support Iowan farmers and community foodservice professionals whenever possible. 

 
Small Plates
Salads & Soups
FLATBREAD & HUMMUS
grilled flatbread, pumpkin hummus, assorted vegetables, toasted papitas, cashew pesto
8

SALMON BRUSCHETTA 
house-cured salmon, greenhouse tomatoes, 
micro basil,  red onion, muesli toast points 
13

LOCAL BUTCHERS BLOCK 
collection of regional cured meats and cheeses, 
house accompaniments, herbed toast points
16
HOUSE SALAD  (HK)                               
blend of garden greens, herbed goat cheese, toasted pistachios, herbed sea salt biscotti, Wilson's Orchard tart apple vinaigrette
8

HARVEST COBB  (HK)
blend of garden greens, roasted turkey, herbed goat cheese, pecans, hard-boiled egg, cranberries, poppyseed dressing
12                                                                

GREEK SALAD  (HK)
blend of garden greens, pickled red onions, kalamata olives, marinated garden vegetables, feta, greek vinaigrette
10

SOUP DU JOUR
bowl of soup du jour featuring seasonal ingredients
8

SOUP & SALAD
cup of soup du jour, half house salad
7



add grilled chicken breast (4) or seared salmon fillet (6) to any salad
choice of dressing: greek, italian, Wilson's Orchard tart apple, creamy herb, blue cheese, poppyseed
 
Sandwiches
Entrees
KIRKWOOD CUBAN  (HK)
slow-roasted carribbean pork shoulder,  house-cured ham, garden pickles, stone ground mustard aioli, swiss, cuban bread
13

THE CLASS ACT BURGER.  (HK)
grilled 8oz HK beef patty, smoked colby cheese, aioli,
cherrywood-smoked bacon, traditional garnish,  challah bun
12

OPEN-FACED RIBEYE CHEESESTEAK.  (HK)
shaved ribeye, bell peppers, sautéed onions, grand cru, 
aioli, french boule
13

BREADED PORK TENDERLOIN
buttermilk-brined & fried pork tenderloin, aioli, greens,
house pickles, tomato, onion, dijon mustard, challah bun
11

BLT  (HK)
cherrywood-smoked bacon, garden greens, tomato,  
garlic aioli, rustic hearth sourdough
9

GRILLED CHEESE
milton creamery white cheddar, havarti, rustic hearth sourdough
8

OPEN-FACED SALMON CLUB 
house-cured scottish salmon, garden greens, tomato, 
hard-boiled egg, cherrywood-smoked bacon, 
shaved red onion, aioli,  french boule
15

SHRIMP & OYSTER PO’ BOY
trio of spicy fried shrimp & two fried oysters, mustard aioli, garden greens, tomato, hoagie bun
12

LOCAL REUBEN   (HK)
house-corned hk beef,  red cabbage choucroute with 
kirkwood edelweiss wine,  scratch thousand-island dressing, bakery rye
12

FISH TACOS
two tacos, grouper fillets, radish, asian slaw, 
lime crème, pickled onion
14

HUMMUS SANDWICH   (HK)
lemon-herb hummus, cashew pesto, cucumber, bell pepper, tomato,  garden greens, ciabatta roll
10


sandwiches include soup, salad or french fries
QUARTER CHICKEN
brined & pan-roasted quarter-chicken,  
cannellini bean purée,watercress salad
18

GRILLED PORTOBELLO 
herbed couscous, veggie strings, asparagus, 
cherry tomatoes, beet & red pepper purée 
16
 
 
Enhancements
 
CUP OF SOUP DU JOUR   4
FRENCH FRIES   4   
FRUIT SALAD  
4
HALF HOUSE SALAD   4   
SEASONAL VEGETABLES  
4
 
*consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
gluten free option available, please inquire with your server
 
separating bar