Café Dodici

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