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 ❀ 15

TALLOW ARANCINI  mozzarella, saffron-tomato sauce, parmesan  15

LOCAL BEET SALAD  candied hazelnut, citrus vinaigrette, spinach, crumbled goat cheese  15

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

HAMACHI CRUDO  sage apple foam, juniper vinaigrette, trout roe, parsnip crema ❖  22

ROASTED BRUSSELS SPROUTS  guanciale ciciole, whipped herb ricotta, calabrian gremolata  11

Course II

Pastas

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

MLINCI  charred polenta pasta, pork shoulder ragu, balsamic raddicchio, smoked ricotta salata, marsala, apple  26 / 39

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

POTATO GNOCCHI  chanterelle mushroom ragu, brown butter, hazelnut gremolata ❀ 30 / 45  +8, extra mushrooms (4oz)

Course III

Entrees

“PUMPKIN” RISOTTO red kuri squash, smoked celery root, toasted almonds, 10 year balsamic ❖ ❀  28

BRANZINO  montasio potato cake, basil marinated broccolini, delicata squash, spiced apple beurre blanc ❖ 49

DUCK CONFIT  sweet potato gnocchi, celery root puree, carnival cauliflower, port wine duck jus, red wine, poached apples ❖  46   add duck breast 62

PORK CHOP  (12 oz.) Yukon Gold potato purée, butternut squash, brussels sprouts, smoked pancetta jus ❖  32  

TENDERLOIN FILET (8 oz.)  beef tallow fingerlings, spinach, balsamic oyster mushroom, bearnaise ❖  60  

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

SENKU WAGYU COWBOY RIBEYE  (40 oz.) World’s Best Steak. Australian purebred Wagyu (we recommend medium doneness to properly render the marbling), seasonal vegetables, whipped potatoes, marrow jus. Perfect for sharing up to four. ❖  241

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.