— VALENTINE’S DINNER —

Come celebrate love with the food & drink it deserves!
Friday, February 14, 2024
4-10 pm 

To make your reservation please click below or call 612.872.2221

Five Course Prix-Fixe Menu | 85 per person
Wine / Champagne Pairings | 30 per person
Craft Cocktails Available

First Course

Blue Crab Cake
old bay beurre blanc

Second Course

Red Berry Salad
strawberry, raspberry, candied walnut, parmesan, cherry vinaigrette

Third Course

Heart Shaped Ravioli
ricotta filled ravioli, coconut & beet sweet cream, parmesan

Fourth Course

Red Wine Braised Short Ribs
creamy parmesan polenta, red wine reduction, fried onion

Fifth Course

Warm Chocolate Lava Cake
whipped cream

À LA CARTE MENU

SHAREABLE & SIDES

— SAVORY CHEVRE BITES —
apple, pecan, spiced corianer yogurt, pickled fresnos | 16

— LAMB LOLLIS —
dueling harissa & tzatziki | 19

 — SOUP DU JOUR —
cup | 7 or bowl | 9

 — SOFT PRETZEL {V} —
large house-made warm pretzel, cheese sauce | 12
add extra pretzel +7

— CHEF’S SELECTED MEAT & CHEESE BOARD ✝{GF+3.5} —
please ask your server for details | 23

 — BREAD BOARD {V} —
baker’s field bread, assorted butter & jam | 12

 — HONEY GLAZED HEIRLOOM CARROTS {GF|V}   —
coriander yogurt, roasted pepitas, chili oil | 15

 — RATATOUILLE {V|GF} —
chinese eggplant, zucchini, squash, tomato sauce, butterkäse, bricole | 18

— BEEF BREAD ✝ {GF +3.5} —
red wine braised short rib, butterkäse, caramelized onion cream cheese, bordelaise, baker’s field bread | 18

 — MARGHERITA FLATBREAD {V|GF +6} —
crushed tomato sauce, butterkäse, roma tomato, fresh basil | 18

 — PEPPERONI FLATBREAD ✝ {GF +6} —
crushed tomato sauce, butterkäse | 19

— FIG & PROSCUITTO {GF} —
field greens, dried fig, chèvre, almonds, balsamic reduction
small | 14
large | 21

—  SQUASH SALAD {V} —
arugula, pomegranate seeds, feta, roasted pepitas, honey dijon vinaigrette
small | 12
large | 19

SALAD ADD-ONS
add 4 oz. new york strip + 15
add smoked salmon + 9
add grilled chicken + 7
add falafel +7

MAIN FARE

 — OVEN ROASTED DUCK BREAST—
wild rice pilaf, raspberry coulis | 34

 —  STICKY POMEGRANATE SALMON ✝ {GF} —
roasted brussels sprouts and root vegetables, pomegranate reduction | 33

— CHICKEN POT PIE  —
roasted chicken, creamy velouté, peas, root vegetables, butter pie crust | 27

— BAKED MACARONI & CHEESE {V} —
house-made cheese sauce, cavatappi, pretzel breadcrumbs | 24
add bacon +5 / add wild mushrooms +5
add grilled chicken +7 / add fried chicken +9

 — MUSHROOM TRUFFLE BURGER ✝ {GF BUN +3.5} —
local ground beef, caramelized onion, cremini mushrooms, swiss, truffle aioli, brioche bun, served with fries & garlic aioli | 22
add fried egg, bacon +5 per
substitute field greens salad +4

 — HOT HONEY CHICKEN SANDWICH ✝ —
fried chicken thigh, sweet & spicy honey, dill aioli, house-made dill pickles, butter lettuce, brioche bun, served with fries & garlic aioli | 19
substitute field greens salad +4

Please note, this special menu is being served in lieu of our regular menu.  No other food options will be available for the evening.
*Subject to change based on seasonal availability.

WE MAKE EVERYTHING FROM SCRATCH AND IN HOUSE USING AS MANY
LOCAL INGREDIENTS  AS POSSIBLE.

*Consuming raw or undercooked food may increase your risk of foodborne illness.

Our food is prepared in a common kitchen with risk of gluten exposure and nut cross-contamination. Individuals with gluten sensitivity and nut allergies should exercise discretion.