Meet Our Chef

ben professional.jpg

Ben Smart. Executive Chef.

Ben comes to Big Grove from The Herbfarm, a five diamond restaurant just outside of Seattle, where he was Executive Sous Chef. Ben's first job fresh out of culinary school was at Sluggers working for the Swifts. It is truly an honor to have Ben's brilliant career come full circle right here in Solon, Iowa.

MENU

  • START OR SHARE
    • Deviled Eggs Mom's recipe, local organic eggs
      4
    • Wings plain, buffalo or Korean BBQ, blue cheese, carrot-celery slaw
      8
    • Charcuterie & Cheese Board featuring Iowa's own award winning La Quercia cured meats, artisanal cheeses, baby dill pickles, sweet onion mustard
      12
    • Olives cured olives, house marinated
      4
    • Parm Fries french fried potatoes, Parmigiano Reggiano, toasted garlic, fresh herbs
      7
    • Ham & Biscuits Southern drop biscuits, smoked ham, red pepper jelly
      5
    • Potted Pig braised pork shoulder, pickled mustard seed, baby dill pickles, onion, focaccia bread
      8
  • FROM THE GARDEN
    • Garden Salad Locally grown green and red lettuce, cucumber, shaved red onion, chick peas, buttermilk-dill vinaigrette
      6
    • Kale Salad Prairie Breeze aged white cheddar, coppa Picante, house pickled Bing cherries, spiced pecans, whole grain mustard vinaigrette
      10
    • Apple, Fennel, Celery Root Caesar Salad Arugula, Caesar dressing, Parmigiano Reggiano
      9
    • Roasted Squash & Goat Cheese Salad Spanish chorizo, piquillo pepper, toasted pumpkin seeds, arugula, and sherry vinaigrette
      10
    • Pear & Bleu Cheese Salad Fresh greens, radicchio, charred pear, pine nut brittle, Maytag bleu cheese.
      10
  • ON OUR BREAD
    All breads are prepared from scratch and baked in house.
    • BGB Burger Black Angus ground beef, American cheese, housemade bun, pickles, aioli, French fried potatoes. Or substitute buttermilk fried chicken breast.
      9
    • Smoked Laotain Pork hickory smoked pork shoulder, Asian pickles, Laotian barbeque sauce, sriracha aioli, basil, cilantro
      9
    • Seared Cod housemade bun, tartar sauce, pickles, French fried potatoes
      9
    • Buttermilk Breaded Chicken deep-fried~plain or tossed in Korean or Buffalo sauce, aioli and pickles
      9
    • Pastrami House smoked pastrami, Swiss cheese, BGB house made sauerkraut, thousand island, rye bread.
      10
    • Brioche Grilled Cheese Aged white & yellow cheddar, granny smith apple, caramelized smoked onion, arugula
      9
  • LAND & SEA
    available after 4 p.m.
    • 10 oz Ribeye pan seared with crispy duck fat potato, cumin roasted carrots, caramelized cippolini onion, dates, gremolata
      29
    • Chicken Roulade with Andouille Sausage roasted pumpkin, chanterelle mushrooms, melted leeks, brown butter pumpkin puree, crispy sage
      19
    • Smoked Salmon flavors of clam chowder: white wine, mirepoix, potato, lemon thyme
      22
    • Autumn Risotto butternut squash, mushroom, allspice, Parmigiano Reggiano
      16
    • Crispy Skin Duck Breast brown butter roasted kohlrabi, braised red cabbage, parsnip puree, glazed hazelnuts, red wine duck jus with pickled mustard seeds
      25
  • FROM THE OVEN
    Our pizzas start with homemade, hand stretched dough, topped with the freshest ingredients, then fired in our stone deck oven
    • Pizza Margherita San Marzano tomato, fresh mozzarella, basil, olive oil, sea salt
      10
    • White Sausage creme fraiche, housemade fennel pork sausage, fresh mozzarella, red onion, scallion, marinated toamto, fennel pollen
      13
    • Traditional Sausage Housemade fennel pork sausage, San Marzano tomato, fresh mozzarella
      12
    • Salumi pepperoni syle beef and pork sausage, San Marzano tomato, fresh mozzarella
      12
    • Roasted Mushroom rotating selection of locally grown mushrooms, garlic confit, fontina cheese, arugula
      13
  • FOR THE KIDS
    All meals come with your choice of French fried potatoes, chilled roasted vegetables, or homemade applesauce and a small beverage.
    • Grilled Cheese
      5
    • Kids' BGB Burger
      5
    • Mac & Cheese
      5
    • Chicken Breast Strips
      5
  • THE SWEETER SIDE
    • Honey Panna Cotta fresh berries, citrus garden herbs
      6
    • Milk & Cookies three made from scratch cookies, creamy malted milk for dunking
      6
    • Flourless Chocolate Torte hazelnut, star anise creme anglaise, candied orange peel
      6

Note to Our Readers:

 

We practice 'farm to table' as much as possible. This allows us to bring the freshest ingredients to your table! Our menu is ever changing with the seasons! Check back often!

SOUPS & SIDES
  • Seasonal Soup Offerings
    rotating selection of housemade soups
    6
  • Tomato Bisque
    Heirloom tomato, smoked paprika, olive oil, Parmigiano Reggiano
    6
  • Tater Tot Casserole
    Our ground beef, housemade mushroom soup, sharp cheddar, crispy tots
    6
  • Doug's Mac 'n Cheese
    Cheesy. Simple. Delicious.
    5
  • French Fried Potatoes
    3
WINE
  • White
    • Walnut Crest Chardonnay
      7/24
    • Geyser Peak Pinot Grigio
      7/24
    • Willamette Valley Reisling
      7/24
    • Charles Krug Sauvignon Blanc
      8/28
  • Red
    • Sonoma Hills Cabernet Sauvignon
      9/31
    • La Merika Pinot Noir
      7/24
    • Seven Falls Merlot
      8/28
    • Cline Zinfandel
      8/28
  • Bubbles & Pink
    • Neirazo Muscato D'Asti
      7/24
    • Enza Prosecco Brut
      8
    • CK White Zinfandel
      6/21