Join us for Mpls.St.Paul Magazine October 2019 Restaurant Week the 13th - 18th. Sample our offerings with a three course dinner menu for $35. Choose one item from each course.
Reserve your spot today.
roasted wild mushrooms, walnut aioli, Montamore cheese, pickled red onions, herb ciabatta
French Onion Soup
baby iceberg, heirloom cherry tomato, bacon, blue cheese crumbles, housemade blue cheese dressing
butter whipped potatoes, baby carrots, pickled shallot, horseradish gremolata
arrabiata, sauteed peppers & onions, baby kale, pearl couscous, citrus fennel
Pork Tenderloin Medallions
Comfrey Farms pork, beer braised onions & kraut, potato, carrot, dijon cream, pickled mustard seed
pistachio pesto, roasted tomatoes, parmesan, arugula, fettuccine
Pastry Chef Feature