Menu

Our menu changes regularly to showcase the freshest seasonal ingredients, so this is a sample of what you can expect. When you join us, you may discover a few different dishes—something we hope adds to the experience.

We invite you to take a journey through the menu, just as Chef Chris intended. Begin with a shared appetizer, explore our house-made pastas and signature entrées, and save room for dessert. Each dish is thoughtfully crafted to be enjoyed together, creating a memorable dining experience from start to finish.

For guests with dietary preferences, gluten-free pasta substitutions are available for select pasta dishes. If you have any allergies or dietary restrictions, please let your server know—we're always happy to accommodate whenever possible.

Relax, savor each course, and enjoy the journey.

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❖ gluten free    ❀ vegetarian 

Course I

Starters

MUSHROOM LASAGNA  oyster & trumpet mushrooms, montasio spinach fonduta, porcini sauce  12

MEATBALLS  beef, pork, pomodoro, polenta, smoked ricotta salata, herb oil  15

CAESAR  parmesan, garlic croutons, artisan romaine, preserved lemon  16  +6, 5 white anchovies

TOMATO CARPACCIO  stracciatella, vin cotto, basil cucumber foam, toasted almond ❖ ❀  17

GRILLED BROCCOLINI  guanciale ciciole, whipped herb ricotta, marinated baby tomato ❖   11

Course II

Pastas

PAPPARDELLE ‘BOLOGNESE’  braised short rib, basil parmesan fonduta, confit breadcrumb  28 /42

TRIANGOLI  braised pork, smoked ricotta, aleppo, almond, sweet corn  26 / 39

NERO CHITARRA  gulf shrimp, fennel sausage, pecorino, mint, marinated tomato  28 /42

THREE CHEESE PANSOTTI  chanterelle mushroom ragu, brown butter, hazelnut gremolata   30 / 45 +8, extra mushrooms (4oz)

Course III

Entrees

SMOKED EGGPLANT cauliflower puree, cauliflower cous cous, tomato red pepper coulis, asparagus ❖ ❀ 27

ALASKAN HALIBUT  fennel risotto, charred broccolini, pistachio, citrus beurre blanc ❖  49

DUCK BREAST  montasio polenta, cauliflower, spinach, spiced berry duck jus ❖  42 

PORK CHOP  (12 oz.) Yukon Gold potato purée, summer squash, green beans, smoked pancetta jus ❖  32  

FLATIRON  red wine marinade, roasted fingerlings, spinach, oyster mushroom, calabrian chimichurri ❖  42  

IOWA PREMIUM RIBEYE  (16 oz.)truffled pecorino, gnocchi romano, marrow beef jus, mixed vegetables 85

Desserts

BUDINO salted caramel, pecan  12
TIRAMISU  coffee crumble, mascarpone, orange segments, tangerine agromato  12
AFFOGATO  fior di latte, espresso  12

*Menu items and pricing are subject to change.

Frequently Asked Questions

  • Yes. At Gamlin's Maplewood, Chef Chris Arnold and his team prepare every dish from scratch using high-quality ingredients. From house-made pastas and sauces to carefully crafted entrées, every plate is made with attention to flavor, texture, and quality.

  • Whenever possible, we source fresh, local ingredients from farms and producers throughout the region. Our menu changes with the seasons to showcase exceptional ingredients at their peak.

  • No. We do not cook with seed oils. Our kitchen is committed to using traditional cooking fats and premium ingredients to create flavorful, thoughtfully prepared dishes.

    All of our fried foods are cooked in 100% beef tallow, not seed oils. We believe it provides exceptional flavor and a traditional approach to cooking.

    *Vegan Guests: We are happy to accommodate guests with a vegan lifestyle whenever possible. Please let your server know your preferences, and we'll be happy to guide you through the menu.

  • Yes. If you have a food allergy or dietary restriction, please let your server know before ordering. Our kitchen will do its best to accommodate your needs whenever possible. While we take every precaution, we cannot guarantee a completely allergen-free kitchen.

  • Yes. We offer several gluten-free menu options, including gluten-free pasta for many of our pasta dishes. Ask your server for recommendations and available substitutions.

  • Yes. Our menu includes a selection of vegetarian dishes, and additional items may be modified to fit a vegetarian diet. Seasonal offerings may vary throughout the year.

  • We offer a limited selection of vegan-friendly dishes and may be able to modify certain menu items. Please let your server know your dietary preferences, and we'll be happy to guide you through the menu.

  • Yes. Our menu is updated regularly to highlight seasonal ingredients and the freshest products available. While many guest favorites remain, some dishes may change throughout the year.

  • Yes. Guests are welcome to bring a special unopened bottle of wine to enjoy with dinner. A corkage fee applies per bottle. Please contact the restaurant for our current corkage policy and any bottle limitations.

  • Yes. You're welcome to bring a birthday cake or special dessert for your celebration. A dessert plating fee may apply. Please let us know in advance so our team can help make your celebration special.