Dine with us…
ALL NEW SPRING Lunch and Dinner Menus!
Call us at 612-332-1010 for reservations!
Dinner
Click here to view our dinner menu.
Happy Hour
Click here to view our happy hour menu.
Lunch
Click here to view our lunch menu.
This Week’s Lunch Features
Cream of Potato Soup
cup or bowl of creamy potato soup with wild rice, carrots, celery, onion – garnished with wild ramps
$5/$7
Smoked Cherry Tomato Frittata
savory egg bake with smoked cherry tomato, sauteed ramps, ricotta cheese
$11
Mixed Greens Salad
fresh spring mix and romaine lettuces with spiced candy pecans, roasted red beets, crumbled goat cheese and creamy tarragon vinaigrette
$11
Fish Tacos
fried cod with ancho chile breading in corn tortillas with guacamole, pico de gallo, jalapeno and chipotle lime crema
$14
Foodie Nights
Join us on Foodie Nights and enjoy our seasonal menu from our Chefs Kristin Tyborski & Derik Moran, paired with a Celebration of Minnesota Music. Check out the menu here!
Foodie Nights feature an available $10 bottle of wine, NO COVER for the music inside, and a nightly Chef’s Special to go along with our usual full dinner menu options
UPDATE!
During the summer months on our patio enjoy Foodie Night every night of the week! That’s right – all the special food and beverage offerings of Foodie Nights are available nightly outdoors on our intimate outdoor patio. We’ll even be featuring the music performed inside through the outdoor speakers for all to enjoy.
Upcoming Foodie Nights Celebrating Minnesota Music and Cuisine:
May 9 – featuring Sophia Shorai
Call us at 612-332-1010 for reservations!
Dakota Wine Lunch Series – May 16
with special guests
Derek Bangs of Willamette Valley Vineyards and Jane Monheit
passed hors d’ oeuvres first course
Willamette Valley Vineyard Pinot Gris
Sea Scallop Ceviche
golden raisin raita. mint
Cucumber
goat cheese mousse. cardamom
Sweet Onion Cream Puff
Second Course
Foragers Salad
morel. ramp. spring pea. corn bread crouton. fried garlic and arugula vinaigrette. pea tendril. micro arugula
Willamette Valley Vineyard “Whole Cluster” Pinot Noir
Main Course
Poached Day Boat Halibut
ricotta gnocchi. tomato water. smoked tomato. chili. tomato chip. fried potato. micro basil
Willamette Valley Vineyard Estate Pinot Noir
pickled raspberry and dark chocolate truffles with coffee
Co-Executive Chefs: Derik Moran and Kristin Tyborski
Pastry Chef: Katie Elsing