Restaurant Week is Back! October 21 - 26, 2012

The fall edition of Mpls St Paul Magazine's Restaurant Week is just around the corner. You know how much fun we had participating for the first time this past July, so we are just over the moon to get to do it all over again!

Beginning Sunday, October 21 and running through Friday, October 26, we'll be offering several three-course lunch and dinner options at two great price points.

We hope you'll join us for lunch, dinner, or maybe both, since the combinations are endless!

Lunch — $20

Complimentary Non-Alcoholic Beverage
Appetizer (Choose one):

Cream of Mushroom Soup

French Onion Soup

Entrée (Choose one):

Cranberry Chicken Salad - Mixed greens, dried cranberries, red onion, strawberries, gorgonzola cheese, cranberry-port vinaigrette, grilled chicken, and toasted walnuts

Coconut Shrimp Salad - Spinach, red onion, mango, pears, strawberries, pineapple, balsamic- blackberry vinaigrette, candied pecans, and coconut shrimp

Prime Rib Melt - Sautéed onions with provolone cheese, toasted baguette with Au jus and horse radish

Avocado Chicken Melt - Grilled chicken, avocado, pepper jack cheese and roasted red pepper aioli served on sourdough bread

Walleye Sandwich - Canadian walleye beer- battered and fried, served on a toasted bun with creamy tartar sauce

Cranberry Turkey - Sliced turkey, gouda cheese, arugula and cranberry cream cheese, on wild rice bread

Apple Brie Baguette - Grilled chicken, brie & green apples on a baguette

Lobster Ravioli - Wild mushrooms, artichokes, lobster tarragon sauce

Chicken Penne - Toulouse sausage, chicken, tomato cream, mozzarella, balsamic-fennel marinated red peppers, and onions

Chicken Chandelaise - Pan-seared chicken breast, wild mushrooms, prosciutto, none wine cream, mashed potato

Quiche du Jour - Served with straw potatoes, vegetables, and house salad

Dessert (Choose one):

Crème Brulee - Homemade brandied vanilla custard

Profiteroles - Cream puffs filled with vanilla ice cream, topped with hot fudge and raspberry coulis

Chocolate Mousse

Dinner — $30

Hors d'Oeuvres (Choose one):

Escargots - Wild burgundy snails baked in garlic butter

Scallops - Seared sea scallops on potato pancakes with crab, hollandaise sauce and truffles

Pistachio Crusted Brie - Panko and pistachio-crusted French brie with honeycomb, lingonberry sauce, and crostinis

Shrimp Bruschetta - Diced tomato, basil, garlic, butter, crostini, and parmesan

First Course:

House Salad - Mixed greens with walnuts, pickled red cabbage, carrots, and tomato in a tarragon vinaigrette

Entrée (Choose one):

Lobster Ravioli - Lobster ravioli with wild mushrooms, roasted artichokes, and lobster tarragon sauce

Pork Tenderloin - Served with roasted garlic mashed potato and served with apple cranberry sauce

New York Strip - Grilled new York served with porcini mushrooms and demi glaze with house potato

Lamb Chops - Pan-seared, provencal-herb crusted lamb chops with demi-glace & house potato

Filet of Sea Bass - Sea bass with leeks, morel mushrooms & white wine cream sauce with pancetta risotto

Scottish Salmon - Salmon with stone ground mustard cream sauce & tomato coulis with golden jewel grain blend

Roasted Chicken - Served with a wild mushroom risotto cake, spinach, cipollini onions, artichokes, pine nuts and a bleu cheese sauce

Dessert (Choose one):

Crème Brulee - Homemade brandied vanilla custard

Profiteroles - Cream puffs filled with vanilla ice cream, topped with hot fudge and raspberry coulis

Chocolate Mousse

We hope you're just as excited as we are! Join us all next week for Restaurant Week by making your reservations at 952.888.4447 or online at Open Table.

See you next week!