Dinner - Vesta

appetizers
Pork Spring Rolls
Braised pork, black beans, and cilantro hand rolled then
golden fried; served with our mango dipping sauce.
Vulcan Shrimp
Fiery chili glazed shrimp with mango slaw.
Hummus Trio
Buffalo Chicken Dip
Truffle and white bean, black bean and cilantro, roasted
red pepper and garbanzo; served with warm naan.
Spicy buffalo chicken and cream cheese; served with
corn chips and celery.
Charcuterie
Lobster Alfredo Spinach Dip
Chef selected Artisan cheeses, local elk summer
sausage, hot coppa, and giardiniera.
Creamy alfredo sauce mixed with lobster and spinach;
served with chips and toasted bread.
Chips & Salsa
Curried Scallops
House made chipotle salsa, corn chips.
Add Queso
Pan seared scallops, fried sweet potato, coconut curry
cream with spinach and cilantro.
Beef Wellington Bites
Smoked Chicken Quesadilla
A flaky pastry crust filled with beef tenderloin; served
with our basil aioli and Vesta steak sauce.
Seasoned chicken and an Italian cheese blend in a flour
tortilla; served with chipotle salsa and sour cream.
soups & salads
sandwiches
add grilled chicken
upgrade any salad to an entree size for an additional
choice of soup, French fries or Greek pasta salad
substitute any salad for
Caesar Salad
Island Chicken Burger
add salmon
Romaine topped with tomatoes, croutons, and
parmesan cheese.
Hand pattied curry chicken topped with coleslaw and
mango aioli on a toasted brioche bun.
Kale Salad
Vesta Burger*
Cucumbers, tomatoes, edamame, sunflower seeds, and
pineapple; served with house made rice wine
vinaigrette.
Topped with gorgonzola cheese, fried onion strings, and
Vesta steak sauce on a toasted brioche bun.
Sweet Potato Burger
Citrus Salad
House crafted sweet potato burger topped with
chipotle aioli and fresh pineapple salsa on herb
focaccia bread.
Grapefruit, oranges, and pineapple atop a bed of
mixed greens; served with feta, sliced almonds, and
blood orange vinaigrette.
Roasted Beet Salad
Mixed greens, beets, candied walnuts, gorgonzola
cheese and our balsamic vinaigrette.
Greek Salad
Mixed greens with Mediterranean vegetables, feta
cheese, tomatoes, tzatziki sauce, and our Greek
vinaigrette.
Wedge Salad
Grilled Lamb Burger
Hand pattied lamb and feta topped with mint pesto and
Tzatziki sauce.
Wild Alaskan Salmon BLT*
A roasted salmon fillet topped with crisp bacon,
spinach, tomato, and basil aioli on French bread.
Iowa Pork Tenderloin
Hand breaded pork tenderloin served with lettuce,
tomato, onion, and pickle on a toasted brioche bun.
Crisp Bibb lettuce topped with bacon, gorgonzola,
tomatoes, and our bleu cheese dressing.
Watermelon Salad
Mixed greens with watermelon, feta, pine nuts,
and basil; tossed in balsamic vinaigrette.
Soups
Cup
Bowl
Iowa Bacon Corn Chowder
Tomato Bisque
Soup Du Jour
50¢ surcharge on all takeout orders
849 Quarry Road, Suite 100, Coralville, IA 52241 | 319.338.3782 | www.vestaiowa.com
pizzas
Margherita
Greek Lamb Pizza
Fresh tomato, basil, and mozzarella cheese.
Honey roasted garlic sauce topped with Mediterranean
vegetables and lamb.
Meat-Za
Prosciutto ham, pork sausage, capicola, roasted red
pepper, caramelized onion, and our Italian blend
cheese.
The Naked Cheese
Vegetable Alfredo
Toppings Each additional topping 1.00 ea
Roasted Red Pepper, Caramelized Onion,
Basil, Red Onion, Black Olive, Pepperoncini,
Jalapeño, Tomato, Mushroom, Pepperoni,
Bacon, Pork Sausage, Capicola, Prosciutto,
Chicken, Elk Sausage, Giardiniera
Alfredo sauce topped with broccoli, tomato, spinach,
and mushroom.
BBQ Chicken
Vesta’s strawberry BBQ sauce, then add roasted
chicken, red onion, chopped bacon, and mozzarella.
Our marinara topped with mozzarella cheese.
Lobster Pizza
Lobster, tomatoes, pepperoncini, red onions with a
pesto base.
entrees
Pistachio Herb Walleye
A fillet on our cauliflower puree, asparagus, and our
tomato vodka beurre blanc.
Tuna Niçoise Salad*
Seared tuna, roasted potatoes, green beans, hardboiled
eggs, cherry tomatoes, mixed greens, Kalamata olives,
Greek vinaigrette.
Sweet Potato Napoleon
Pecan sweet potato patty on black bean corn succotash
with pineapple salsa.
Seafood Avocado Pesto
Shrimp and scallops with creamy avocado pesto, corn,
cherry tomatoes, red onions, tossed in penne pasta.
Iowa Elk Stroganoff
Local elk sausage over a bed of penne pasta tossed with
mushrooms, pearl onions, and tomato cream sauce.
Stuffed Chicken
With spinach, provolone, and giardiniera; served aside
asparagus atop creamy corn prosciutto orzo and
roasted red pepper coulis.
Asian Sea Bass
8oz grilled fillet, Mediterranean vegetables, lemon orzo,
avocado de gallo.
Chicken Tomato Puttanesca
Grilled chicken breast, tomato confit, with capers, and
Kalamata olives; tossed in penne pasta.
Ancho Pork Tenderloin*
Served with pecan sweet potato latke, sautéed green
beans, and peach chili glaze.
Beef Tenderloin*
Topped with gorgonzola cheese and horseradish demi
glaze; served with asparagus and truffle risotto.
Grilled 10oz NY Strip*
Served with fresh green beans, Yukon smashed
potatoes, and steak sauce.
Prime Rib*
(Available Friday and Saturday)
12oz. Prime Rib with a baked potato, asparagus,
horseradish cream, and au jus.
Kitchen Hours
11:00am – 10:00pm Monday through Saturday
11:00am – 9:00pm Sunday
Dinner served 5:00pm – close daily
18% Gratuity will be applied for tables of seven or more.
* These items may be served undercooked.
Thoroughly cooking food of animal origin such as beef, egg, fish, pork, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at a higher risk if foods are consumed raw or
undercooked.