Restaurant Week - February 24 - March 1, 2013

After such a wonderful time celebrating Valentine's Day, we're now getting excited for the fabulous week-long adventure that comes but once a quarter,  Mpls St Paul Magazine's Restaurant Week! On a hiatus since this past October, we can't wait for all of the fun to begin again.

Starting Sunday, February 24 and running through Friday, March 1, we'll be offering several 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

Entrée (Choose one):

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

Goat Cheese and Beet Salad - Roasted beets, mixed greens, apple, goat cheese croutons apple cider vinaigrette & toasted walnuts

Reuben or Rachel - Sauerkraut, Swiss cheese, 1000 island and your choice of corned beef or turkey, served on grilled pumpernickel

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

Sausage & Broccolini Ravioli - Served with roasted garlic cream sauce

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

Truffle Chicken - Pan-seared chicken breast, truffle mushroom cream, asparagus, risotto

Chicken Penne - Chicken, capicola ham, bell peppers, onions, celery, spiced cream sauce, smoked gouda cheese

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 - Fillo cup, olive tapenade, aged balsamic, olive oil

First Course:

Beet Salad - Fried goat cheese, mixed greens, roasted beets, truffles, Dijon mustard dressing
Pear Salad - Belgian endive, roasted pear, Roquefort cheese, ground mustard vinaigrette red wine reduction, candied pecan

Entrée (Choose one):

Lobster Ravioli - Lobster ravioli with wild mushrooms, roasted artichokes, and lobster tarragon sauce
Lamb Chops - Pan seared, provencal-herb crusted lamb chops with demi-glace & house potato
Chicken Fettuccini - Fettuccini with chicken, wild mushrooms, red peppers, broccoli, roasted garlic cream sauce
Sea, Land, & Air - Beef short rib, lemon-lobster mashed potatoes, demi-glace
Blue-Brie Chicken - Chicken, spinach, artichokes, onions, pine nuts, truffle-cream risotto
Scottish Salmon - Honey-lime marinated salmon wrapped in a fillo pastry, mayor lemon marmalade
Roasted Duck - Rosemary polenta, dried fruit compote
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 throughout the following week for Restaurant Week by making your reservations at 952.888.4447 or online at Open Table.

See you soon!