Neighborhood dining, evolved

612-825-6900 Open 4:00pm to Close SUN and 5:00pm to Close TUE-SAT TUE-SUN

5607 Chicago Ave S

Minneapolis, MN 55417
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Don't forget about our "1/2 price Wine night" every Tuesday and Sunday on select bottles.
Starting Sunday March 18 we will be serving Sunday Brunch, but not Sunday Supper. We will still have the "Half Price Wine" on Sunday. Brunch hours will be 10-2
Easter is coming up, have you made your Brunch plans yet? Why not join us for brunch? Give us a call, 612-825-6900, or email [email protected] for more details.
small plates
pork belly with sweet and sour cabbage and red wine poached pear 15
roasted lamb ribs, cilantro sauce, fresh mango 13
pork belly and collard greens soup with Calabrian chili and pecorino 8
cheese plate with seasonal accompaniments 12
gravlax tartine with Boston brown bread, arugula and soft boiled egg 12.5
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
frisee salad with goat cheese dressing, apple mostarda and candied smoked pistachios 10.5
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
mango salad with ginger dressing, mint, scallion, crispy lettuce and cashews 10.5
entrees
tri-tip steak - organic, grass fed beef with butternut squash puree, roasted maitake mushrooms and black currant chili sauce 30
arugula and potato ravioli with preserved lemon and pecorino 26
grilled pork chop with miso caramel apple and arugula 24.5
market fish with green curry, cauliflower and Fresno chili 26.5
risotto with roasted squash, Fresno chili, thyme and aged goat cheese 23
crispy chicken with potato and gruyere gratin, roasted Brussel sprouts with shiitakes and porcinis 24
vegetable sides
potato gratin with gruyere 8
roasted cauliflower with charmoula 8
roasted squash with caraway yogurt 8
roasted brussel sprouts with shiitakes, porcinis and pickled mustard seeds 8
Sunday Brunch Starting 3.18.18
gravlax benedict on Boston brown bread, poached egg, whole grain Dijon hollandaise, side of greens 13
florentine benedict on English muffin, greens, poached egg and homemade hollandaise sauce 12.5
french toast with challah bread, miso caramel apples, whipped maple cream, sweet and savory toasted oats 12
omelette du jour 13
breakfast sandwich with crispy pork belly, fried egg, harissa, brioche, greens 12
house made granola with Greek yogurt and fresh berries 8
beer cheese burger, USDA ground chuck, beer cheese, fried onion, house pickles 13
potato and cheese pierogies, brown butter, preserved lemon creme fraiche 11
charcuterie plate with artisan and house-made meats, rye crackers and seasonal accompaniments 15
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple 10.5
cheese plate with seasonal accompaniments 12
dessert of the day 9
*sides*
cheesy potato hash browns with charmoula 5.5
3 slices of crispy bacon 5
house made biscuits and seasonal jam 4
$35 Sunday Supper for 3.11.18
carrot and cabbage salad with carrot ginger dressing, cucumber, radish and salt roasted pineapple
homemade lasagna bolognese
*Vegetarian Option* risotto with roasted squash, Fresno chili, thyme and aged goat cheese
Dessert of the Day
kids menu
crispy chicken with vegetable 9
grilled cheese with vegetable 9
pan roasted salmon with vegetable 9
kids menu comes with beverage, your choice of vegetable and cookies for dessert
desserts
key lime and coconut trifle with chocolate crumble and coconut cookie 9
miso caramel pudding with sesame tuile 9
rum raisin bread pudding with rum creme anglaise 9
chocolate custard cake with homemade seasonal fruit preserve and cocoa nib hazelnut tuiles 9
cheese plate with seasonal accompaniments 12
after dinner drinks
Chateau Orignac Pineau Des Charantes 8
Broadbent 10 yr Malmsey Madeira 12
Quevedo 2011 Late Bottle Vintage Port 10
Quinta do Noval 10 yr Tawny Port 10
Ferreira 20 yr Tawny Port 14
tap beers
Surly Hell, Munich Helles Lager - Minneapolis, MN 5.5
Utepils Altbier - Minneapolis, MN 5.5
Summit Extra Pale Ale - Saint Paul, MN 5.5
Fulton 300 India Pale Ale - Minneapolis, MN 6.5
Tyranena 'Rocky's Revenge' Brown - Lake Mills, WI 6.0
Fulton 'War and Peace' Coffee Stout 10oz- Minneapolis, MN 8.0
Ommegang Gnomegang 10oz- Cooperstown, NY 8.0
Milk & Honey 'Heirloom' Cider 10oz - Cold Spring, MN 7.0
Indeed LSD Honey Ale 10oz - Minneapolis, MN 6.5
Ale Asylum Madtown Nutbrown - Madison, WI 5.5
whites
RIESLING, Two Mountain, Yakima Valley, WA 5.5 / 8 / 30
VERDICCHIO di MATELICA, Capestrano, Marche, Italy 32
ROSE, Réserve de la Saurine, Gard, France 6 / 9 / 34
BOURDEAUX BLANC, Chateau Haut Rian, Bourdeaux, France 5.5 / 8 / 30
PINOT GRIGIO, Kobal, Podravje, Slovenia 6.5 / 10 / 38
VIURA BLANCO, De Maria, DO Rioja, Spain 38
JACQUERE, Domaine Richel 'Apremont', Saint Baldolph, France 6.5 / 10 / 38
CORTESE, Araldica la Luciana, DOCG Gavi, Italy 42
SAUVIGNON BLANC, Verus, Stajerska, Slovenia 6.5 / 10 / 38
CHARDONNAY, Lone Birch, Yakima Valley, WA 7.5 / 11 / 42
CHARDONNAY, PETIT MANSENG, SEMILLON, SAUVIGNON BLANC, Il Corzanello, IGT Tuscany, Italy 38
MALVASIA, GRECHETTO, TREBBIANO, Dei Winery 'Martiena', IGT Tuscany, Italy 38
sparkling
PROSECCO SUPERIORE, Santa Margherita, DOCG, Italy 6.5 / 10 / 38
BRUT de NOIR ROSE, Cleto Chiarli, Romagna, Italy 6.5 / 10 / 38
MOSCATO, BRACHETTO, Elio Perrone 'Bigaro', Piedmont, Italy 6.5 / 10 / 38
CREMANT de LOIRE, Domaine des Baumard, Loire, France 46
BLANC de NOIR, Gloria Ferrer, Carneros, CA 52
PREMIER CRU 'CUVEE GREGORY' BRUT, Michel Maillard, Champagne, France 100
reds
GAMAY, Château de la Terrière, ADP Beaujolais - Vallages, France 34
NIELLUCCIO, GRENACHE, SYRAH, Domaine Santa Giulietta, Corsica, France 5.5 / 8 / 30
BARBERA D'ALBA, Luigi Giordano, Piedmont, Italy 40
VALPOLICELLA CLASSICO, Degani, Veneto, Italy 6.5 / 10 / 38
SUPER TUSCAN, Tommasi Poggio al Tufo Rompicollo, Tuscany, Italy 32
PINOT NOIR, Rex Hill, Willamette Valley, OR 8.5 / 13 / 50
PINOT NOIR, 4 Graces, Willamette Valley, OR 62
COTES du RHONE, E. Guigal, Rhone, France 6 / 9 / 34
SYRAH, Marietta Christo, North Coast, CA 38
MALBEC, Chateau de Hauterive, Cahors, France 6 / 9 / 34
PRIORAT, Bluegray, Catalonia, Spain 8 / 12 / 46
TEMPRANILLO RESERVA, Conde Valdemar, DOC Rioja, Spain 50
PRIMOTIVO di MANDURIA, Antica Masseria, Puglia, Italy 6.5 / 10 / 38
CABERNET SAUVIGNON, Matchbook Wine Company, Dunnigan Hills, CA 7.5 / 11 / 42
CABERNET SAUVIGNON, Val Du Charron, Wellington, South Africa 48
CABERNET, SAUVIGNON, MALBEC, Disruption Red Blend, Columbia Valley, WA 40
BOURDEAUX BLEND, Pahlmeyer, Napa Valley, CA 350
Xavi Restaurant
Neighborhood dining, evolved

Xavi Restaurant is a new casual dining experience, imagined and established by Chef Michael Agan, in the kitchen, and James Elm, front-of-house and behind the bar. With an open kitchen and warm & inviting space, guests can expect Contemporary American small plates and entrees that are refined, flavorful and fun.

612-825-6900
info@xavirestaurant.com
JOIN US FOR DINNER

5607 Chicago Ave S

Minneapolis, MN 55417

Street parking is available.
Hours

Tuesday – Thursday

Friday – Saturday

Sunday

Monday

5:00 – 9:00 PM

5:00 – 10:00 PM

4:00 - 8:00 PM

Closed