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Café Dodici
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
5 | 6 | 7 | 8 | 9 | 10 | 11 |
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
Stylish Dining Overlooking the Square
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Reviews
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Menu
With cheddar cheese. Served warm with crunchy crostini bread for dipping
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto and sundried tomatoes with crunchy crostini bread
Warm baguette with butter (serves 2-3)
Field greens with carrots, cucumbers, croutons and choice of dressing
Diced chicken with crunchy celery and fresh mango in a hoisin-mayo sauce over a bed of field greens with sesame-soy sauce coleslaw
Organic ancient complete-protein grain with garbanzo & black beans, red peppers, cilantro & cumin, over a bed of field greens with jalapeño-lime coleslaw, sprinkled with pine nuts
Field greens with Kalamata olives, cherry tomatoes, grapes, feta and gorgonzola crumbles in a honey-lime vinaigrette
Chicken or Shrimp deglazed in white wine over romaine lettuce tossed in house-made Caesar dressing
Tuna salad with apples served open-face, warm with sliced tomato and melted cheddar cheese on wheat berry toast
With house-made tomato sauce and mozzarella cheese on warm bun
Grilled whole wheat with fresh mozzarella, tomatoes and basil-pesto mayo
Grilled whole wheat with ham, Swiss cheese and dijonnaise
Grilled whole wheat with turkey, bacon, ranch and cheddar
8oz. Grilled USDA certified chopped Angus chuck with lettuce & tomato on warm bun and your choice of cheddar cheese, smoked gouda, gorgonzola, Swiss or mozzarella
The world's first plant based burger that packs 20g of plant protein with no GMOs, soy or gluten
Naan flatbread baked with house-made tomato sauce, mozzarella cheese and oregano
Classic spinach and ricotta filled ravioli in a creamy tomato sauce
Stuffed pasta in a parmesan cream sauce with peas and prosciutto. Choose from beef, cheese or a little of both
House-made meat sauce with select ground beef and pork in a clove and nutmeg spiced tomato sauce; OR with house-made tomato sauce, fresh mozzarella cheese & basil
Creamy cheddar, gruyere and parmesan with "cavatappi" pasta topped with crispy bacon crumbles and chives
A mosaic of Prosciutto di Parma, Tuscan salami and soppressata salami; paired with brie en croûte, fresh mozzarella, herb-encrusted goat cheese, and mascarpone & Gorgonzola torta; complemented with Mediterranean olives, grapes and crostini bread
One pound shell-on mussels steamed in a white wine and garden-fresh basil pesto sauce
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil and sprinkled with a touch of oregano
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto and sundried tomatoes
With cheddar cheese, served warm with crunchy crostini bread for dipping
Crunchy French baguette topped with our garden-fresh basil pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese, oven-baked
Fresh field greens tossed in honey-lime vinaigrette with dried cranberries, walnuts and feta cheese crumbles
Fresh field greens with carrots, cucumbers and house-made croutons. Dressings – Ranch, Creamy Gorgonzola, Balsamic Vinaigrette, Honey Mustard, Raspberry Vinaigrette, Oil and Vinegar, Thousand Island
Crisp romaine lettuce tossed in our house-made Caesar dressing with parmesan cheese
Grilled fresh salmon filet served over a bed of field greens, with carrots, tomatoes and toasted almonds with your choice of dressing
Classic spinach & ricotta stuffed ravioli with Rossini sauce – sugo di carne coupled with cream & red pepper flakes; Or in Rosé; Or with Caprese – fresh mozzarella, tomatoes & basil
Lobster stuffed ravioli in a roasted red pepper, chipotle and smoked gouda cream sauce
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle
Lemon cream sauce with organic baby spinach over penne with chicken deglazed in white wine reduction
Hearty house-made Italian meatballs served over spaghetti and our house-made sugo di pomodoro, topped with mozzarella cheese and oven-baked
Stuffed tortellini in a pesto-cream sauce with fresh-diced tomatoes OR in a parmesan cream sauce with peas and prosciutto. Choose from cheese, beef or a little of both
Pan-seared shrimp in a fresh tomato and asiago cream sauce over tagliatelle
Fresh salmon filet pan-roasted and topped with julienne cut potatoes oven-baked and complemented by our house-made raspberry champagne coulis
Roasted half duckling served with an orange-rosemary glaze
"100 things you have to eat before you die" Des Moines Register 2006. Lightly breaded breast of chicken stuffed with spinach and smoked Gouda, oven-baked and topped with a honey-Dijon butter (Please allow for approx 20 minutes baking time)
10oz. Angus rib eye, grilled and topped with olive oil and cracked pepper
8oz Filet. Ask your server for this week's preparation
Smoked bone-in Iowa pork chop grilled and topped with balsamic reduction, roasted cherry tomatoes & feta cheese
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée Or over spaghetti
Panko crumbs breaded breast of chicken pan-fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée Or over spaghetti
Served with rosemary-roasted potatoes
Toasted English muffin topped with two poached eggs, layered with prosciutto and fresh mozzarella cheese and blanketed in Hollandaise. Served with rosemary-roasted potatoes
Toasted English muffin topped with two poached eggs blanketed in Hollandaise sauce with your choice of Virginia smoked ham, spinach or goat cheese & spinach. Served with rosemary-roasted potatoes
Made with fresh croissants. Served with rosemary-roasted potatoes
Two scrambled eggs, bacon, sausage and cheddar cheese wrapped in a tortilla. Served with Gary McCurdy's – "The Tubador" Orange Salsa. Served with rosemary-roasted potatoes
Two eggs made to order and served with your choice of bacon or sausage. Served with rosemary-roasted potatoes
Italian-style quiche, please ask your server for today's preparation. Served with rosemary-roasted potatoes
Italian style open-faced omelet, made with three eggs. Served with rosemary-roasted potatoes
Served with rosemary-roasted potatoes
A combination of vegetables and sharp cheddar cheese. Served with rosemary-roasted potatoes
Served with rosemary-roasted potatoes
With fresh vegetables and cheddar cheese. Served with rosemary-roasted potatoes
Served with rosemary-roasted potatoes
Two eggs cooked in our house-made sugo di pomodoro with melted mozzarella and sprinkled with oregano. Served with a toasted English muffin. Served with rosemary-roasted potatoes
"Italian bacon & eggs" Spaghetti tossed with eggs, black pepper and parmesan topped with crispy bacon. Served with side salad
Classic spinach and ricotta stuffed pasta with our Rossini sauce – sugo di carne coupled with cream and red pepper flakes, Or in a Rosé sauce. Served with side salad
Served in a parmesan cream sauce. Served with side salad
Please ask your server for today's preparation. Served with side salad
Panko breaded chicken breast oven-baked with mozzarella cheese and our house-made sugo di pomodoro. Served with roasted potatoes and vegetables. Served with side salad
Grilled, smoked bone-in Iowa pork chop. Served with roasted potatoes and vegetables. Served with side salad
Wild Alaskan salmon, grilled and served a top a bed of field greens with carrots and cucumbers and sprinkled with toasted almonds
Pan-seared shrimp in a creamy asiago and fresh tomato puree sauce over tagliatelle
Classic spinach and ricotta stuffed ravioli in our Rossini sauce – sugo di carne coupled with cream and red pepper flakes, Or with Caprese – fresh mozzarella, tomatoes and basil Or in a Rosé sauce
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle
Lemon cream sauce with organic baby spinach over penne with chicken pan seared in white wine reduction
Hearty house-made Italian meatballs served over spaghetti and our house-made sugo di pomodoro, topped with mozzarella cheese and oven-baked
Stuffed tortellini in a pesto cream sauce with fresh-diced tomatoes Or in a parmesan cream sauce with peas and prosciutto. Choose from cheese, beef or a little of both
10oz. rib eye, grilled and topped with olive oil and cracked pepper
Smoked bone-in Iowa pork chop grilled and topped with roasted cherry tomatoes, feta cheese and balsamic reduction
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti
Panko crumbs and parmesan breaded breast of chicken pan-fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti
Alessandro's mother's recipe from Pesaro, Italy. Lady finger cookies dipped in espresso laden with Sweetened Mascarpone mousse. Winners of Best Regional desserts in SE Iowa from the Iowa Source Magazine
Creamy French custard with a caramelized finish. Winners of Best Regional desserts in SE Iowa from the Iowa Source Magazine
Dark Chocolate cake layered with a rich & velvety kahlua -chocolate mousse, and covered in a milk and white chocolate-ganache glaze
Flourless brownie-like torte rich with chocolate and almonds and topped with fresh whipped cream
Creamy, sweet and tart with a graham cracker crust and raspberry sauce
Creamy Italian egg-less custard with fresh lemon curd or raspberry coulis
With cheddar cheese. Served warm with crunchy crostini bread for dipping
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto and sundried tomatoes with crunchy crostini bread
Warm baguette with butter (serves 2-3)
Field greens with carrots, cucumbers, croutons and choice of dressing
Diced chicken with crunchy celery and fresh mango in a hoisin-mayo sauce over a bed of field greens with sesame-soy sauce coleslaw
Organic ancient complete-protein grain with garbanzo black beans, red peppers, cilantro cumin, over a bed of field greens with jalapeño-lime coleslaw, sprinkled with pine nuts
Field greens with Kalamata olives, cherry tomatoes, grapes, feta and gorgonzola crumbles in a honey-lime vinaigrette
Chicken or Shrimp deglazed in white wine over romaine lettuce tossed in house-made Caesar dressing
Tuna salad with apples served open-face, warm with sliced tomato and melted cheddar cheese on wheat berry toast
With house-made tomato sauce and mozzarella cheese on warm bun
Grilled whole wheat with fresh mozzarella, tomatoes and basil-pesto mayo
Grilled whole wheat with ham, Swiss cheese and dijonnaise
Grilled whole wheat with turkey, bacon, ranch and cheddar
8oz. Grilled USDA certified chopped Angus chuck with lettuce tomato on warm bun and your choice of cheddar cheese, smoked gouda, gorgonzola, Swiss or mozzarella
The world's first plant based burger that packs 20g of plant protein with no GMOs, soy or gluten
Naan flatbread baked with house-made tomato sauce, mozzarella cheese and oregano
Classic spinach and ricotta filled ravioli in a creamy tomato sauce
Stuffed pasta in a parmesan cream sauce with peas and prosciutto. Choose from beef, cheese or a little of both
House-made meat sauce with select ground beef and pork in a clove and nutmeg spiced tomato sauce; OR with house-made tomato sauce, fresh mozzarella cheese basil
Creamy cheddar, gruyere and parmesan with "cavatappi" pasta topped with crispy bacon crumbles and chives
A mosaic of Prosciutto di Parma, Tuscan salami and soppressata salami; paired with brie en croûte, fresh mozzarella, herb-encrusted goat cheese, and mascarpone Gorgonzola torta; complemented with Mediterranean olives, grapes and crostini bread
One pound shell-on mussels steamed in a white wine and garden-fresh basil pesto sauce
Slices of fresh mozzarella, and tomato with basil drizzled with olive oil and sprinkled with a touch of oregano
Whipped mascarpone and goat cheese layered with garden-fresh basil pesto and sundried tomatoes
With cheddar cheese, served warm with crunchy crostini bread for dipping
Crunchy French baguette topped with our garden-fresh basil pesto, chopped Roma tomatoes, thinly sliced eggplant and Asiago cheese, oven-baked
Fresh field greens tossed in honey-lime vinaigrette with dried cranberries, walnuts and feta cheese crumbles
Fresh field greens with carrots, cucumbers and house-made croutons. Dressings – Ranch, Creamy Gorgonzola, Balsamic Vinaigrette, Honey Mustard, Raspberry Vinaigrette, Oil and Vinegar, Thousand Island
Crisp romaine lettuce tossed in our house-made Caesar dressing with parmesan cheese
Grilled fresh salmon filet served over a bed of field greens, with carrots, tomatoes and toasted almonds with your choice of dressing
Classic spinach ricotta stuffed ravioli with Rossini sauce – sugo di carne coupled with cream red pepper flakes; Or in Rosé; Or with Caprese – fresh mozzarella, tomatoes basil
Lobster stuffed ravioli in a roasted red pepper, chipotle and smoked gouda cream sauce
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle
Lemon cream sauce with organic baby spinach over penne with chicken deglazed in white wine reduction
Hearty house-made Italian meatballs served over spaghetti and our house-made sugo di pomodoro, topped with mozzarella cheese and oven-baked
Stuffed tortellini in a pesto-cream sauce with fresh-diced tomatoes OR in a parmesan cream sauce with peas and prosciutto. Choose from cheese, beef or a little of both
Pan-seared shrimp in a fresh tomato and asiago cream sauce over tagliatelle
Fresh salmon filet pan-roasted and topped with julienne cut potatoes oven-baked and complemented by our house-made raspberry champagne coulis
Roasted half duckling served with an orange-rosemary glaze
"100 things you have to eat before you die" Des Moines Register 2006. Lightly breaded breast of chicken stuffed with spinach and smoked Gouda, oven-baked and topped with a honey-Dijon butter (Please allow for approx 20 minutes baking time)
10oz. Angus rib eye, grilled and topped with olive oil and cracked pepper
8oz Filet. Ask your server for this week's preparation
Smoked bone-in Iowa pork chop grilled and topped with balsamic reduction, roasted cherry tomatoes feta cheese
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée Or over spaghetti
Panko crumbs breaded breast of chicken pan-fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée Or over spaghetti
Served with rosemary-roasted potatoes
Toasted English muffin topped with two poached eggs, layered with prosciutto and fresh mozzarella cheese and blanketed in Hollandaise. Served with rosemary-roasted potatoes
Toasted English muffin topped with two poached eggs blanketed in Hollandaise sauce with your choice of Virginia smoked ham, spinach or goat cheese spinach. Served with rosemary-roasted potatoes
Made with fresh croissants. Served with rosemary-roasted potatoes
Two scrambled eggs, bacon, sausage and cheddar cheese wrapped in a tortilla. Served with Gary McCurdy's – "The Tubador" Orange Salsa. Served with rosemary-roasted potatoes
Two eggs made to order and served with your choice of bacon or sausage. Served with rosemary-roasted potatoes
Italian-style quiche, please ask your server for today's preparation. Served with rosemary-roasted potatoes
Italian style open-faced omelet, made with three eggs. Served with rosemary-roasted potatoes
Served with rosemary-roasted potatoes
A combination of vegetables and sharp cheddar cheese. Served with rosemary-roasted potatoes
Served with rosemary-roasted potatoes
With fresh vegetables and cheddar cheese. Served with rosemary-roasted potatoes
Served with rosemary-roasted potatoes
Two eggs cooked in our house-made sugo di pomodoro with melted mozzarella and sprinkled with oregano. Served with a toasted English muffin. Served with rosemary-roasted potatoes
"Italian bacon eggs" Spaghetti tossed with eggs, black pepper and parmesan topped with crispy bacon. Served with side salad
Classic spinach and ricotta stuffed pasta with our Rossini sauce – sugo di carne coupled with cream and red pepper flakes, Or in a Rosé sauce. Served with side salad
Served in a parmesan cream sauce. Served with side salad
Please ask your server for today's preparation. Served with side salad
Panko breaded chicken breast oven-baked with mozzarella cheese and our house-made sugo di pomodoro. Served with roasted potatoes and vegetables. Served with side salad
Grilled, smoked bone-in Iowa pork chop. Served with roasted potatoes and vegetables. Served with side salad
Wild Alaskan salmon, grilled and served a top a bed of field greens with carrots and cucumbers and sprinkled with toasted almonds
Pan-seared shrimp in a creamy asiago and fresh tomato puree sauce over tagliatelle
Classic spinach and ricotta stuffed ravioli in our Rossini sauce – sugo di carne coupled with cream and red pepper flakes, Or with Caprese – fresh mozzarella, tomatoes and basil Or in a Rosé sauce
Select ground beef and pork in a clove and nutmeg spiced tomato sauce with tagliatelle
Lemon cream sauce with organic baby spinach over penne with chicken pan seared in white wine reduction
Hearty house-made Italian meatballs served over spaghetti and our house-made sugo di pomodoro, topped with mozzarella cheese and oven-baked
Stuffed tortellini in a pesto cream sauce with fresh-diced tomatoes Or in a parmesan cream sauce with peas and prosciutto. Choose from cheese, beef or a little of both
10oz. rib eye, grilled and topped with olive oil and cracked pepper
Smoked bone-in Iowa pork chop grilled and topped with roasted cherry tomatoes, feta cheese and balsamic reduction
Two slices of lightly breaded eggplant pan fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti
Panko crumbs and parmesan breaded breast of chicken pan-fried, baked and topped with mozzarella and our house-made sugo di pomodoro. As entrée OR over spaghetti
Alessandro's mother's recipe from Pesaro, Italy. Lady finger cookies dipped in espresso laden with Sweetened Mascarpone mousse. Winners of Best Regional desserts in SE Iowa from the Iowa Source Magazine
Creamy French custard with a caramelized finish. Winners of Best Regional desserts in SE Iowa from the Iowa Source Magazine
Dark Chocolate cake layered with a rich velvety kahlua -chocolate mousse, and covered in a milk and white chocolate-ganache glaze
Flourless brownie-like torte rich with chocolate and almonds and topped with fresh whipped cream
Creamy, sweet and tart with a graham cracker crust and raspberry sauce
Creamy Italian egg-less custard with fresh lemon curd or raspberry coulis
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