Thanksgiving Dinner Menu 2015

Let Cafe Dodici take care of you and your family this holiday. Leave the work to us, sit back relax and enjoy a delicious meal prepared with love by our family for yours!

OPEN Thursday November 26 11am -2pm
Reservations recommended
Call 319 653 4012

MENU

ANTIPASTI

BRIE EN CROÛTE

Brie cheese encased in puff pastry, oven-baked and served with aronia berry jelly 9.12

PARMESAN ARTICHOKE DIP

Served warm with cheddar cheese and crunchy crostini bread 9.12

3 CHEESE PIZZA

Naan flatbread baked with parmesan, mozzarella and pecorino Romano 9.12

THANKSGIVING SALAD
Spinach tossed in Dijon vinaigrette with walnuts, organic pears,

pomegranate seeds and gorgonzola crumbles 9.12

TUSCAN TOMATO SOUP or BUTTERNUT SQUASH BISQUE Cup 4.12

PASTA

MUSHROOM LASAGNA

Chanterelle, porcini and portobella mushrooms layered

with mozzarella and mushroom béchamel 18.12

RAVIOLI

Butternut squash filled ravioli in browned butter

with sage and pine nuts 16.12

ENTRÉE

THANKSGIVING TURKEY

Carved turkey breast with all the fixings – gravy, stuffing,

green bean casserole, Swiss cheese corn bake,

whipped potatoes and cranberry-orange relish 21.12

THANKSGIVING VEGGIE DELIGHT

Braised cabbage, root vegetable pave, garbanzo beans with olive oil & rosemary, green bean casserole, Swiss cheese corn bake, kalette sautéed with olive oil & red pepper flakes, zucchini ribbons with olive oil & basil, whipped potatoes with vegetarian gravy, cranberry-orange relish and your choice of butternut squash ravioli OR brie en croûte 21.12

THANKSGIVING EGGS BENEDICT

Two poached eggs over thanksgiving stuffing, layered with carved turkey and topped with hollandaise sauce OR two poached eggs over toasted English muffin layered with tomatoes and smoked salmon. Served with whipped potatoes and green bean casserole 14.12

DUCK

Half roasted duckling with pomegranate reduction 26.12

BISON

Bison filet – very lean and tender, grilled over root vegetable pave and served with whipped potatoes and green bean casserole 29.12

DESSERTS

APPLE CAKE with caramel sauce 8.12          PUMPKIN CRÈME BRULEE 8.12

 

Native Iowa Fruits Dinner

Aronia Berry, Paw Paw and Persimmons.
6 Course meal with complimentary glass of Aronia Wine and a gift to take home.

Appetizer
Brie baked in puff pastry with Aronia jelly. Enjoy a complimentary glass of Aronia wine with your appetizer.

Salad
Organic Kalona sprouts, field greens, Aronia berries and walnuts tossed in house made Aronia vinaigrette.

Entree
Pork loin/filet roasted, thinly carved and paired with home made Aronia bratwurst and drizzled with Aronia berry reduction. Served with butternut squash and whipped Rosemary-potatoes.

Dessert
Croissants “bread-pudding” baked with persimmons and topped with paw paw ice cream.

 

Lifestinks…but you won’t! Thursday, 3-6 PM at Dodici’s Shop

MEET the DUGGAN SISTERS, creators of the natural deodorant everyone is talking about: lifestinks® – the natural deodorant that actually works.

Stop by Dodici’s Shop this Thursday, June 27, 3-6 PM TO MEET THE DUGGAN SISTERS   The Duggan Sisters will be at Dodici’s Shop introducing everyone to their revolutionary product. Say good-by to odor and wetness without putting your health in jeopardy. Learn how this magic powder performs beautifully as a foot powder and dry shampoo, as well as keeping you and your clothing “odor and stain free” ALL DAY LONG.   The sisters are trained in lymphatic health for the breast and prostate. If you haven’t experienced their spirited and informative take on wellness, then you will want to take advantage of this opportunity. There’s a lot to learn about healthy armpits and natural deodorants and the sisters are just the ladies for the job. If you are already a fan of the Duggan Sisters, then come by to say hello and see what’s new in their offerings.   Dodici’s Shop is proud to be an exclusive purveyor of the full line of Duggan Sisters products.

Tell mosquitoes to bug off! Lifestings has landed!   In creating lifestings®, the Duggan Sisters tackled the worry, stink and stickiness of commercial products and won. Organic catnip oil, proven to be 10x more effective than DEET, powers their formula. By combining it with other hardworking botanicals, they have created a mix so minty fresh you will hardly remember you are wearing a bug repellent. To top off a really wonderful experience, they have delivered our solution to summer bites in a silky organic lotion to nourish and heal your sun-dried skin.   But don’t let a summery scent and silky skin fool you.  Lifestings is a powerhouse that you will want in your tool kit for gardening, camping and all the outdoor joys of summer. So grab some lifestings to throw in your picnic baskets and beach totes – it’s a new summer essential.   Enjoy summer and get outdoors! Lifestings has come to the rescue. Video Links:   “Let’s Get You Started with lifestinks” “The Story of the Duggan Sisters” Meet Eileen

 

Happy Mother’s Day!

Mother’s Day Brunch Menu – Sunday May 12th

For Reservations Call 319 653 4012

Antipasti

Brie en croute

Brie cheese encased in puff pastry, oven-baked

and coupled with aronia berry jam and crunchy crostini bread 9.¹²

Pizza della Mamma

Naan flatbread baked with garden-fresh basil pesto, artichoke hearts,

tomatoes and feta cheese 9.¹²

Formaggio & Frutta (Cheese & Fruit Tray)

Assorted cheese coupled with fresh fruit: Maytag blue, smoked Gouda & French brie. Strawberries, grapes, pears, honeydew melon and cantaloupe, dried apricots and nuts 12.¹²

Coconut Shrimp

Coconut flakes and panko bread crumbs encrusted shrimp,

fried and served with a sweet and spicy chili dipping sauce 9.¹²

Soups & Salads

Peach Salad

Field greens and zucchini ‘ribbons’ tossed in lemon-Dijon vinaigrette,

topped with caramelized peaches and prosciutto ham 8.¹²

House Salad

Field greens with carrots, cucumbers and choice of dressing 6.¹²

Dressings: Ranch, Balsamic Vinaigrette, Gorgonzola, Raspberry Vinaigrette, Honey Mustard, Thousand Island, Jalapeno Vinaigrette, Olive Oil & Vinegar.

Salmon Salad

Wild Alaskan Salmon grilled and laid over a bed of greens with carrots, tomatoes and cucumbers, topped with toasted almonds and choice of dressing 19.¹²

Tuscan Tomato Soup or Day Soup Cup 4.¹²; Bowl 6.¹²

Breakfast – Served with rosemary-roasted potatoes

Gourmet French Toast

Croissant dipped in Grand Marnier batter and topped with whipped mascarpone and your choice of strawberry or blueberry compote 10.¹²

Spinach & Cheese Frittata

Italian style open-face omelet with spinach, mozzarella and goat cheese 9.¹²

Eggs Benedict

Two toasted English muffin halves topped with two poached eggs

blanketed in hollandaise sauce and your choice of smoked salmon & cream cheese

or Virginia Ham or Spinach 12.¹²

Eggs a la Lorraine

Two toasted English muffin halves topped with two poached eggs blanketed in hollandaise sauce with fresh mozzarella and prosciutto 14.¹²

Pasta

Spinach Artichoke Ravioli 15.¹²

Pasta Limone

Fresh creamy lemon sauce tossed with spinach, broccoli, zucchini over penne pasta 14.¹²  With Shrimp 18.¹²

Seafood Cannelloni

Pasta shells stuffed with shrimp, white fish and wild Alaskan salmon

oven-baked with lobster béchamel and mozzarella 18.¹²

Entrees – Served with whipped potatoes and vegetables

Eggplant Parmesan

Two lightly breaded eggplant slices pan-fried with house made tomato sauce and oven-baked with mozzarella cheese. Served as entrée or over spaghetti 17.¹²

Chicken Roulades

Panko crumbs encrusted chicken breast, stuffed with smoked gouda and spinach, lightly pan-fried then oven-baked and topped with a honey-Dijon butter 22.¹²

Italian Pork Roast

Sliced herbed pork roast, oven-baked with cherry tomatoes and mozzarella 18.¹²

Bison New York Strip

Flavorful, lean & protein-rich bison strip, grilled and topped

with olive oil and cracked pepper 23.¹²

Swordfish Kabobs

Grilled swordfish with vegetables over a bed of wild rice 18.¹²

Desserts 6.¹²

Key Lime Pie                    Nutella Pannacotta

 

LUNCH MENU

 

LUNCH served TUESDAY – FRIDAY 11am-2pm

BEVERAGES                Ice Tea, Lemonade & Pepsi Sodas 1.²⁵; Coffee 2.⁰⁰

APPETIZERS

ARTICHOKE &             With feta cheese, served warm with crunchy crostini bread for dipping 8.¹²

SUNDRIED TOMATO DIP                   

GOAT CHEESE TORTA Whipped mascarpone and goat cheese layered with garden-fresh basil                                                                pesto and sundried tomatoes with crunchy crostini bread 9.¹²

BREAD BASKET           Warm baguette with butter (serves 2-3) 4.¹²

SOUPS & SALADS

Served with slice of warm naan flatbread.

TUSCAN TOMATO SOUP CUP 4.¹²; BOWL 6.¹²

SOUP OF THE DAY           CUP 4.¹²; BOWL 6.¹²

HOUSE SALAD     Organic field greens with carrots, cucumbers and choice of dressing SM 5.¹²; LG 7.¹²
Dressings: Ranch, Balsamic Vinaigrette, Gorgonzola, Honey Mustard, Raspberry Vinaigrette,

Olive Oil & Vinegar, Jalapeño Vinaigrette, Thousand Island.

MANGO CHICKEN      Diced chicken with crunchy celery and fresh mango in a hoisin-mayo

                                    over a bed of organic field greens with oriental coleslaw 8.¹²

QUINOA SALAD          Organic ancient complete-protein grain tossed with daily veggies

                                    over a bed of organic field greens 9.¹²

CHICKEN CAESAR       Chicken pan-seared in white wine over romaine lettuce tossed in house-made      Caesar 8.¹²

SANDWICHES

Served with Tuscan tomato soup, soup of day, house salad or house-made coleslaw.

TUNA MELT        With capers and Kalamata olives served open-face warm with sliced tomato and melted                           cheddar cheese on whole wheat toast 7.¹²

VEGGIE  BURGER 3 Grain veggie and black bean “burger” (soy-free) on a warm bun with field greens and                                     red pepper chipotle mayo 8.¹²

CHICKEN PARMESAN With house-made tomato sauce and mozzarella cheese on warm bun 8.¹²

JDQ                     Pulled pork with Jack Daniel’s BBQ sauce and house-made coleslaw on warm bun 8.¹²

PIZZA MARGHERITA  Naan flatbread baked with house-made tomato sauce, mozzarella cheese and oregano 7.¹² Add salami, black olives or mushrooms for 1.²⁵ each.

DODICI BURGER    8oz. Grilled USDA certified chopped Angus chuck with lettuce & tomato on warm bun

                      and your choice of cheddar cheese, smoked gouda, mozzarella or pepperjack 9.¹²

PASTAS

Served with Tuscan tomato soup, soup of the day or house salad.

TORTELLINI BIANCO Stuffed pasta in a parmesan cream sauce with peas and prosciutto.

                                    Choose from beef, cheese or a little of both 8.¹²

RAVIOLI                      Classic ricotta and spinach filled ravioli. Choose with Rosé (house-made tomato sauce and cream), OR Rossini (house-made meat & tomato sauce with cream) 9.¹²

ALEX’S MAC’N’CHEESE Creamy cheddar, gruyere and parmesan with “cavatappi” pasta

                                      and topped with crispy bacon crumbles and chives 8.¹²

PETITE DESSERTS 4.¹²

~Regular Desserts are also available~

TIRAMISÚ  •  CHOCOLATE TRIFFLE  •  PANNACOTTA with fresh lemon sauce

 

OPEN for LUNCH!

Join us for Lunch at Café Dodici!

Beginning Tuesday Sept 25th we will serve Lunch Tuesday – Friday 11:00am-2:00pm

The week of Tuesday Sept 25th – Saturday Sept 29th Café Dodici will offer a three course Lunch and Dinner Menu in conjunction with Planned Parenthood’s fundraiser Book Sale.

Three course lunch $15/guest

Three Course dinner $30/guest

Part of the proceeds will be donated to Planned Parenthood.

For reservations call 319 653 4012 or e-mail lorraine@cafedodici.com

Café Dodici’s NEW Hours

Tues – Fri Lunch 11:00am-2:00pm

Wednesday – Saturday Dinner 5:00pm-9:00pm

Sunday Brunch 11:00am-2:00pm

Available for Private Parties on Sunday Evening, Monday – ALL Day and Tuesday Evening

 

Wine Tasting with Riondo Wine Rep Liz

“Fall” back on Cafe Dodici to show you a great evening out with delicious food, great friends and tasty wine!

Join us for a wine tasting Tuesday September 11, 6:30-8:30 with Riondo Veneto wines, taste their Prosecco Spago Nero, Pinot Grigio Monte Forte, Soave Excelsa, Rosso 2009 – Super Venetian and their Amarone.

For reservations call 319 653 4012 or e-mail lorraine@cafedodici.com