New Lunch and Dinner Menus at the Restaurant
by Jill
We launched new lunch and dinner menus at the restaurant! Come in and enjoy the additions!
NEW LUNCH MENU ITEMS
Open Faced Sandwiches
Grilled Shoulder Tenderloin – Certified Angus Beef steak grilled then sliced and set atop lettuce, tomato and fresh mozzarella on grilled sourdough bread. Topped with fried onion tangles. $9.99
Traditional Sandwiches
Great Grilled Cheese – Monterey Jack, Cheddar and American cheese with avocado, red onion and tomato on grilled sourdough. $6.95 Add Ham or Bacon for just $1.00 more.
Blackened Chicken Pita – A 6-oz. chicken breast coated with our Cajun seasoning, blackened and served on soft pita bread with garden salsa, Pepper Jack cheese and cilantro sour cream. $8.75
Wraps
Fried Chicken Wrap – Lightly breaded strips of chicken filets, regular or buffalo style, served with lettuce, tomato, our ranch dressing and fresh parmesan cheese wrapped in a spinach tortilla $8.49
Pasta
Stir Fry- Your choice of tender strips of Angus beef, grilled chicken, or steamed vegetables sautéed with broccoli, tri-peppers and green onions in an apple soy glaze over steamed rice. $11.99
Blackened Salmon Pasta – Salmon fillet smothered in Cajun spices then blackened. Served over linguini with fresh tomatoes, green onions and our smoked chilpotle cream sauce. $12.99
Desserts
Red Velvet Torte – Layers of red velvet cake with vanilla pastry cream and chocolate ganache. $4.99
NEW DINNER MENU ITEMS
Appetizers
Jalapeño Poppers – Red Chili peppers stuffed with cream cheese, lightly breaded then fried, with ranch. $7.99
Stuffed Ravioli – Fried beef and seasoned pork stuffed ravioli served with marinara and fresh shredded parmesan. $8.49
Warm Seafood & Spinach Dip – Fresh salmon, crab, shrimp and spinach served with fried pita chips. $8.49
Classics
Stuffed Chicken Alfredo – Spicy Italian sausage, caramelized mushrooms, wilted spinach and Monterey Jack cheese stuffed chicken over a bed of fettuccine. $16.99
Gourmet Cuts
Iowa Chop – 12-oz. Iowa Chop marinated in soy, lemon, apple and brown sugar then grilled. Served with potato spinach gratin and freshly steamed vegetables. $17.99
Roasted Garlic Crusted Duck – Maple Leaf Farms roasted garlic crusted duck breast grilled to perfection then topped with a sun dried cranberry demi. Served with potato spinach gratin and freshly steamed vegetables. $17.99
Angus Shoulder Tenderloin – 8-oz. Certified Angus Beef shoulder tenderloin rubbed with cracke pepper then grilled just the way you like it. Served with potato spinach gratin and freshly steamed vegetables. $18.49
Vegetarian
Mediterranean Vegetable Pasta – Sun dried tomatoes, spinach, artichokes, green onions and feta cheese tossed with penne pasta in our zesty tomato sauce. $12.99
Vegetarian Crepes – Sautéed Oyster, Shitaki and Crimini mushrooms with tomatoes, feta cheese and wilted spinach rolled into crepes with champagne cream sauce and served with rice. $12.99
Dessert
Red Velvet Torte – Layers of red velvet cake with vanilla pastry cream and chocolate ganache. $4.99
Meet the New Guy – Welcoming Joe, Our Assistant to the Assistant Cellerman
by Jill
L
et’s all make a virtual toast to the newest member of the brewhouse staff, Joe Vanstrom. We’re excited to have him part of the brewing team! Read this Q&A to get acquainted with the new guy making the beers you drink.
Tell everyone a bit about yourself.
I was born and raised in the great white north of Southern Canada (also known as Minnesota). After high school, I decided to head for the warmer climates of Ames to attend Iowa State. I received a bachelor’s degree in industrial technology: manufacturing processes and I’m currently working on my master’s degree in the same field. While being a student I discovered this odd fascination with this concoction known by some as beer. I couldn’t get enough of it and soon found myself wanting to learn more about this delicious nectar from the gods through homebrewing.
How did your first homebrew turn out? What style was it?
Golden Maple Ale, it was okay. We used a bad batch of yeast, so the brew turned out to be more of a carbonated wine that packs a bunch. I read an article that described a beer made with maple syrup and I thought that it was a genius idea that needed further exploration and research.
Why do you enjoy brewing beer?
It’s like being good friends with a very attractive young lady. You get to be near her all the time, and when you are, you feel invincible and refreshed. But instead of a woman, it’s beer.
What’s your favorite thing about working at Olde Main so far?
Taking brew showers, instead of water we shower in beer. Its what we like to call complete immersion into the industry and culture.
What’s your favorite style of beer?
Sweet, supple, full bodied ales.
What’d you do prior to working at Olde Main?
I played football for Iowa State. I was a safety coming in but they said I was too “fat”. Can you believe that? So they moved me to offensive tackle. I’ve also been working as a manufacturing lab TA at Iowa State. I run machines and make sure students don’t cut their fingers off.
What do you like to do outside brewing Olde Main beer?
Sports: football, baseball, hockey, college basketball, no NBA. Every summer I try to take a trip up to northern Minnesota into the boundary waters. And the usual: family friends and my puppy Tank. Traveling is a passion of mine, whether it’s domestic or abroad. I’ve been to Europe twice and Taiwan this past summer. I plan on traveling
to Germany this summer with a group of students and then stick around and study brewing in Belgium and try to collect as many little hints, tips, tricks and techniques on how to brew that fabled unicorn of brewing known as “The Perfect Beer.”
