NEW Fall Features!

Starting today, Friday, October 11, we're pleased to present our brand new Fall Features menu. One starter, two sandwiches, an entree, and a dessert that all represent the bounty of the season.

Available for a limited time only, stop in and try some fabulous fall comfort food (with a French flair, of course):

NEW FALL FEATURES

Mac & Gouda Cheese Bites 

A classic created for us adults!

Macaroni & cheese lightly breaded and golden-fried, stuffed with delicious gouda cheese. Served with our house smoky tomato sauce. 

Turkey & Brie Sandwich

All-natural turkey breast & brie cheese topped with apple-lingonberry chutney on a buttery croissant bun. Served with sweet potato fries. 

Buffalo Chicken Pita Pockets

Romaine, tomatoes, avocado, pepper-jack cheese, beer-battered chicken, churrasco sauce & ranch stuffed in soft pita pockets. Served with our hand-cut fries. 

Apple Pork Loin

Slow-roasted and tender pork loin accompanied by house potatoes, topped with our signature apple-cream sauce & garnished with balsamic. 

Rustic Triple Berry Tart

Blueberries, blackberries, apples & raspberries wrapped in a homemade flaky crust with a hint of cinnamon & sugar glaze, topped with Madagascar vanilla bean ice cream ... Yum!

Just like the gorgeous fall colors, these specials won't be around forever, so don't miss out. Stop in this week. 

Bon Appétit !

Bastille Day - July 14, 2013

This coming Sunday, July 14, marks the annual French celebration, La Fête Nationale (The National Celebration), otherwise known as Bastille Day. Commemorating the first anniversary of the storming of the Bastille on July 14, 1789, Bastille Day mainly celebrates the French Revolution and subsequent establishment of the Declaration of the Rights of Man and of the Citizen.

While Bastille Day in France is quite the event, with parades, fireworks, and more, Minnesota Francophliles can also join in the fun.

The Alliance Français, a Twin Cities French cultural center, will be hosting a Bastille Day celebration this Saturday, July 13, from 4 to midnight at the Hotel Sofitel right here in Bloomington. For more information and a complete schedule of events, feel free to visit their Bastille Day page.

Barbette will also be hosting their annual Bastille Day Block Party this weekend, beginning at 3pm on Sunday, July 14. (Great news, if you wanted to spend all weekend celebrating!) Rain or shine, the event will be held on Irving and Lagoon in Uptown and will feature performances, music, and more! A portion of the proceeds from the event will even be donated to local charity, People Serving People.

However, the best celebration of all will be going down right here, as Mpls. St Paul Magazine's Restaurant Week returns to Chez Daniel on Bastille Day, Sunday, July 14. Celebrate La Fête Nationale in style as you enjoy a three-course dinner at one low price! To view the menus, please CLICK HERE.

Now you're all set to get out and get down in the name of Bastille Day, friends!

Viva La Revolution and Happy Bastille Day!

Restaurant Week - Summer Menu

As we mentioned last week, Mpls. St Paul Magazine's Restaurant Week will be returning to Chez Daniel Sunday, July 14 through Friday, July 19. We could not be more excited, especially now that we've finalized the menu of two-course lunches and three-course dinners for our guests to enjoy!

Lunch — $10 

(Choose either an Entrée and Soup OR an Entrée and Dessert)

Soup (Choose one):

Cream of Mushroom Soup

French Onion Soup

Entrée (Choose one):

• Pot Roast Sandwich - Bacon, Swiss cheese, fried onions, lettuce, tomatoes, French fries
• Chicken Pesto Sandwich - Chicken breast, brie cheese, basil-pesto, roasted tomatoes, French baguette, French fries
• Patty Melt - Sourdough bread, hamburger, tomatoes, fried onions, pepper jack cheese, lettuce, ranch dressing, coleslaw
• Roasted Salmon - Pan seared, risotto, arugula, lemon-garlic vinaigrette
• Chicken Fettuccini - Chicken, broccoli, red peppers, wild mushrooms, alfredo sauce
• Caprese Sandwich - Tandoori bread, turkey, basil, tomatoes, fresh mozzarella, aged balsamic with garden salad
• Strawberry Salad - Mixed greens, strawberries, red onions, dried cherries, chicken breast, feta cheese, balsamic vinaigrette

Dessert (Choose one):

Crème Brûlée

Raspberry Cheese Cake

Apricot-Coconut Bread Pudding

Chocolate Sea Salt-Caramel Mousse

Dinner — $30

Appetizer (Choose one):

• Smoked Salmon Carpaccio - Orange segments, red radicchios, passion fruit vinaigrette, frissee
• Escargot - Wild burgundy snails baked in garlic butter
• Shrimp Boat - Shrimp, chipotle mayo, onions, spices, cucumber
• Strawberry Salad - Mixed greens, gorgonzola, candied pecans, sliced onions, cranberry vinaigrette
• Goat Cheese Salad - Grilled portabella mushroom, potato chips, micro greens, aged balsamic, basil oil
• Scallop Salad - Scallops, potato, sliced truffle, arugula, parmesan, lemon vinaigrette

Entrée (Choose one):

• Artichoke Chicken - Artichokes, sundried tomatoes, shallots, spinach, pine nuts, lemon-oregano sauce
• Salmon-Shrimp Pasta - Shrimp, salmon, roasted red pepper-pesto, oven roasted tomatoes, bowtie pasta, olive oil
• Lamb Chop - Pan-seared, provencal herb-crusted lamb chops, with demi-glaze & house potatoes
• Beef Peppercorn - Sliced N.Y. strip loin, roasted garlic mashed potatoes, brandy peppercorn sauce
• Sea Bass - Pan seared, lemon risotto, oyster-pecan butter
• Salmon - Pan seared, five bean puree, shaved fennel, red radicchios, peppadew peppers, wild citron vinaigrette

Dessert (Choose one):

Crème Brûlée

Raspberry Cheese Cake

Apricot-Coconut Bread Pudding

Chocolate Sea Salt-Caramel Mousse

Don't take our word on it, though, trust your fellow diners! As Cheryl L. shared after dining at Chez Daniel for Restaurant Week in February:

"The service was good, the food delicious and filling. The expansive Restaurant Week menu was the reason we chose Chez Daniel and we were not disappointed. We had a party of 5 and tried all of the appetizers, salads and dessert, all were delicious. The entrees chosen were Lamb Chops, Chicken Fettuccini, Beef Short Rib dish. The lamb and duck were cooked to perfection and the fettuccini and short rib dishes were devoured with delight. Great food and great deal($), I highly recommend it!"

To make your reservations for Chez Daniel's Restaurant Week, please call us at 952.888.4447 or book online at OpenTable.

Restaurant Week is Back at Chez Daniel: July 14-19, 2013

It's that time again... Time to get excited about Mpls. St Paul Magazine's Restaurant Week! Chez Daniel will again be participating for both lunch and dinner. Beginning Sunday, July 14 and running through Friday, July 19, we'll be offering several three-course lunch and dinner options at some great price points.

Mpls. St Paul Magazine touts Restaurant Week as a celebration of:
"The best of Twin Cities dining with a weeks worth of great deals in the Twin Cities trendiest and best restaurants from July 14-19.

Participating restaurants will serve two course lunches for $10-$20 and three-course dinners for $15-$30 (beverage, tax and gratuity not included).

Mpls. St Paul Magazine’s Restaurant Week was started in 2007 in an effort to connect Twin Cities food enthusiasts with the best in Twin Cities dining. Since then, Restaurant Week has become a tradition embraced by Minnesotans.

Mpls. St Paul Magazine’s Restaurant Week continues its successful effort to marry local diners with the best dining and best deals in the Twin Cities. More than 300,000 people have indulged in the best of the Twin Cities local dining scene, for lunch and/or dinner, during Mpls. St Paul Magazine's Restaurant Week history."

We're hard at work developing the lunch and dinner courses for diners, and we're sure these two weeks will fly by. In the meantime, read up on all of the participating restaurants, make your reservations on OpenTable, and plan on entering the Diner of the Day Contest for your chance to win a restaurant gift card from Mpls. St Paul Magazine!

We'll post the menu as soon as it's finalized, as we hope you'll join us for lunch, dinner, or maybe both, since the combinations are endless!

Make your reservations for Chez Daniel's Restaurant Week at 952.888.4447 or online at Open Table. 

NEW! Featured Breweries & Craft Beer Selections at Chez Daniel

Listening to our guests who were looking for something a little more exciting in the brew department, we have a brand new selection of Craft Beer Features. From California to Canada, we sourced some of the finest suds for pairing with your next Chez Daniel meal.

CRAFT BEER SELECTIONS

at Chez Daniel

Great River Brewing Company - Davenport, Iowa

483 IPA - Brewed with pale malt and a touch of crystal malt which gives it that copper hue. Big citrus aroma and taste. 

Mad River Brewing Company - Blue Lake, California

Steelhead Double IPA - Dry hopped with Amarillo hops for a fresh citrus flavor and aroma.

Rubicon Brewing Company - Sacramento, California

IPA - 22oz bottle Golden in color with an assertive hop bitterness. 

Unibroue de Chambly - Quebec, Canada

La Fin du Monde - Mildly yeasty with a complex palate of malt, fruit and spicenotes followed by a smooth, dry finish.  

Maudite - Fire and brimstone red, this sumptuous brew is surprisingly well-balanced and smoothly caramelized. 

Wasatch Brewery - Park City, Utah

White - Aromas of orange & coriander mingle w/fruity esters. Crisp lively & refreshing!

Big Cottonwood Amber - Floral citrus aromas, and layers of malted barley flavors. 

Polygamy Porter - Inviting chocolate and malty flavors fade into a slightly dry, silky smooth finish.

The next time you visit, we invite you to try one!

Then, let us know what you think and what else you'd like for refreshments with your meal. As you know, we're only happy to oblige.

À votre santé !

New Daily Specials

Our specials du jour have changed a bit around here, so we wanted to make sure that you stayed in the loop! These specials are offered during Lunch and Dinner in addition to Chez Daniel’s full menu.

Each day, we feature a different time-honored French special. These specials give our Executive Chef, Pierre Jean, the opportunity to showcase a few of the culinary gems of his native culture throughout the week.

Monday

Confit de Canard, Haricot Blanc

Duck leg with white kidney beans

Tuesday

Jarret d’Agneau Braisé à L’Ancienne

Braised lamb shanks served old fashion with mashed potatoes

Wednesday

Salmon Mutard

Salmon with stone mustard cream sauce, tomato coulis, golden jewel blend 

Thursday

Pot àù Feu

Slow-roasted beef round with, carrots and potatoes 

Friday

Bouillabaisse

Saffron & garlic seafood broth with salmon, shrimp, mussels, clams and crab legs served with crouton rouille  

Saturday
Côte de Boeuf Rotie
Roasted prime rib with au jus served with a baked potato and vegetables

(The main change is that Wednesday's special changed from Choucroute Garnie to Salmon Mutard)

This week, make plans to join us for a traditional French special on the day of your choice. (Then, next week try a different one!)

Bon Appétit!

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!

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!

Restaurant Week - July 8 - 13, 2012

We're so excited about this week, because it's not just any week, it's Mpls St Paul Magazine's Restaurant Week, and we're participating for the first time EVER! Beginning Sunday, July 8 and running through Friday, July 13, we'll be offering several three-course lunch and dinner options at some great price points. 

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

Lunch — $20

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

Philly Steak Sandwich - Beef tips, sautéed mushrooms, onions, green peppers, Swiss cheese, and mayo on a toasted baguette with au jus

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 and gouda cheese with arugula and cranberry cream cheese on wild rice bread

Chez Daniel Sandwich - Parmesan-crusted sourdough, grilled chicken, mozzarella , prosciutto, tomato, greens, and balsamic vinaigrette

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

Appetizer (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 Chandelaise - Shrimp sautéed with a wild mushroom and prosciutto in a none wine cream sauce

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

Seafood Linguine - Shrimp, salmon, scallops, mussels, clams, and fennel tossed in a spiced tomato-caper sauce

Filet Mignon - Pan-seared filet mignon with béarnaise sauce & house potato

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

Filet of Sea Bass - Sea bass with leeks, morel mushrooms, and none wine cream sauce with pancetta risotto

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

Roasted Duck - Roasted duck with golden jewel blend, blackberry-pear sauce, and port wine reduction

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 this week for Restaurant Week by making your reservations at 952.888.4447 or online at Open Table. 

Get H-appy Already

With Spring just around the corner, we're thinking of heating things up already. That's why we decided to spice up Happy Hour (and well, any hour you're hanging out in our lounge) with our new appetizers.

New Appetizer Offerings

Teriyaki Chicken Skewers

Habanero Shrimp

Captains Catch

Walleye Fingers, Habanero Shrimp, Fried Calamari, French Fries, Onion Rings 

The Sampler (serves 4) 

Chipotle Honey Lime Wings, Chicken Fingers, Breaded Zucchini Sticks, Tempura Green Beans, Mozzarella Sticks, French Fries 

Spicy Beef Bites

From savory teryaki to hot and spicy, we'll have you thawed out in no time. Plus, our new samplers are the perfect feast for your hungry group. (Not to mention, the perfect complement to a cool drink). 

So, bring your next happy hour to Chez Daniel and beat the cold with some heat! 

Romance is the Name of the Game

With Valentine's Day just around the corner, we doubt you can find a more romantic setting than Chez Daniel. The vintage, French bistro flair, and cozy seating options is the perfect setting. This year, bring your beloved for our four-course Valentine's Day dinner and make it a meal he/she won't soon forget.

First Course 

(Select one) 

Pear Salad

Belgian endive, roasted pears, roquefort cheese, mustard vinagrette, red wine reduction, candy pecans 

Apple Beet Salad

Heart shaped beets, apples, micro greens, apple cider vinaigrette, red wine reduction 

Second Course

(Select One)

Sea Scallops 

In cream of brie chive sauce

Shrimp Morel 

With spinach puree and wild mushroom cream

Third Course

(Select One)

Roasted Beef Filet

Roasted tomato demi glace, red wine reduction, mashed potatoes and grilled asparagus 

Crab Crusted Salmon

Thai chili butter sauce, golden jewel grain blend and haricot verts au beurre 

Fourth Course

Raspberry White Chocolate Cake

Heart-shaped raspberry white chocolate cake

This four-course special presentation is offered at just $50 per person. Plus, to make a truly romantic event of it, take advantage of our prime location nestled within the Embassy Suites Bloomington and get a room, already! 

To make your dinner reservations, call Chez Daniel at 952.888.4447 or book online at Open Table. 

Happy Valentine's Day!

New Year's Happenings at Chez

In France, New Year's Eve, known as la Saint-Sylvestre, is generally celebrated with a feast. Here at Chez Daniel, we felt that our New Year's Eve celebration should be no different.

On Saturday, December 31st, Chez Daniel will be offering a Prime Rib feast for just $28.95. Our full dinner menu will also be available. Accompany your feast with a bottle from our hand-picked selection of choice sparkling and traditional wines, and let Chez Daniel be your New Year's Eve dining destination.

Dinner service runs from 5:00pm to 10:00pm and reservations may be made online at Open Table or by calling Chez Daniel at 952-888-4447.

Please note, Chez Daniel will be closed on Sunday, January 1, 2012 to celebrate New Year's Day.

We wish you and yours a Happy New Year, or should we say, "Bonne Année!"

Happy Birthday Wilver - Free Champagne!

Around here we like to celebrate, and what better vehicle to aid in our celebrating than champagne? Not just any champagne, mind you, but FREE champagne!

This Sunday, October 30, is Chef Wilver's birthday. In honor of the occasion, we will be offering free champagne for all of our brunch guests (that are of legal drinking age, of course). Typically, our champagne service is offered at $22.95 per person; however, this Sunday, we're including the champagne for the standard brunch price of just $18.95. As always, children 6-12 years old are $9.95, and those 5 and under are free.

Make your brunch reservation at Open Table today, and make sure you're here this Sunday to toast Chef Wilver on his special day!

Holiday Party & Event Specials

While it sure doesn't feel like October, the month is already almost half over! We had a great time at our client event last month and can't wait to start hosting all these fabulous holiday parties and winter celebrations. To help fill up remaining dates and give clients an added bonus for planning ahead and booking early, we are currently offering some great specials.

Book your holiday party now and receive one of the following add-ons:

• Free Domestic Keg, 
• Free House Wine Pour with Dinner, or 
• Free Centerpieces (some exclusions apply) 

(Note: The event food and beverage value must reach at least $3000, and the event must occur between November 1, 2011 and February 28, 2012). 

Book any event to take place before January 1, 2012 and receive a dinner catered to you in your home by Executive Chef Peter Christenson!

(Note: The event food and beverage value must reach at least $6000. Not applicable to events booked before Sept 21, 2011). 

For more information and to book your holiday party, contact our Catering Sales Manager, Sheri DeGeorge at (952) 967-8704.