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. 

 
Seasonal Winter Dishes/2018
Classics
GORDAL OLIVES
4

GRILLED SCALLION CHALLAH
pumpkin membrillo
5


EGGPLANT POT DE CREME
charred berbere carrots/yogurt
8


CHARRED CAULIFLOWER
hollandaise/salmon roe/dill
8


GREENHOUSE LETTUCES
Milton prairie breeze/greenhouse tomatoes/pepita vinaigrette
8


TULIP TREE FOXGLOVE CHEESE
trail mix toasts/apricot compote
9


WHITEFISH PASTRAMI*
caraway/zucchini green goddess/pickled beets
11


PEANUT SOUP
charred fish/cauliflower/pomegranate
9


PLUM BEEF SHORT RIB
khakdugi/rice
16


BROILED QUAIL
tempura mushroom/chowchow/chestnut puree
17


BOLLITO MISTO
pork shoulder/garlic sausage/beef tongue/potato/fennel/salsa verde
16


CHICKEN THIGH
chicken liver mousse/bacon collard greens/stone-ground pan jus
13


RIBEYE ROULADE*
seared rare/roasted hubbard squash/arugula, hazelnut, maple salad/bordelaise
18


PAPPARDELLE
lamb and pepper ragu/picholine olives
12
SOUP DU JOUR
cup 4    bowl 8

COB SALAD
roasted turkey/herbed goat cheese/pecans/hard-boiled egg/cranberries/bacon/lemon-caper vinaigrette
12


HOUSE SALAD   (HK)                               
herbed goat cheese/toasted pistachios/herbed sea salt biscotti/tart apple vinaigrette
8        add chicken breast 4  or salmon 6

LOCAL BUTCHERS BLOCK
collection of regional cured meats and cheeses, house accompaniments, herbed toast points
16


HUMMUS                            
grilled flatbread/traditional accompaniments
9


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


CUBAN (HK)
slow-roasted Caribbean pork shoulder, house-cured ham, garden pickles, stone-ground mustard aioli, swiss, cuban bread
13


choice of dressing: greek, italian Wilson’s Orchard tart apple, creamy herb, blue cheese, or poppyseed 


Mains
RIBEYE
30

PORK CHOP  (HK)
28

HALF CHICKEN
25

PORTOBELLO 
20

SALMON 
26
 
 
 
 
*consuming raw or undercooked meat, seafood or egg products can increase your risk of foodborne illness
gluten-free options available, please inquire with your server
 
separating bar