– APPETIZERS –

Low Country Mussels & Clams 16
Smoked Sausage, chiles, shrimp and charred tomato
in a sweet corn broth with pickled corn relish.

Griddle Rice Cakes 12
Smoked ham, poblano and MontAmoré cheese with
corn relish fresh herbs and smoked pepper aioli.

Calamari 12
Fresh, hand cut, calabrese and lemon breaded,
lemon garlic aioli.

Charcuterie MP
Molinari salami, Molinari pepperoni, array of dried
fruits, nuts, crackers, jams and breads.

East Town Wings 11
Thai Braised (radish sprouts)
Traditional (bleu cheese)
Slashed BBQ (crushed red pepper, black pepper, sriracha)

Mojo de Ajo Shrimp 19
Sauteed shrimp in our house mojo de ajo, served over
baby arugula and grilled fococcia toast points, finished
with micro cilantro.

Crispy Spiced Chicken Tenders 11
Hand cut chicken breast, house breading, chipotle
ranch.

Shrimp and Corn Salsa Ceviche 12
Ceviche shrimp, grilled corn salsa, mint crème
fraiche, house tortilla chips and avocado.

Hamachi Sashimi 16
Coconut-Ponzu, Shishito and fresh herbs.

Pork Belly 15
Roasted apple sauce, fresh herbs and jalapeño.

Croquettes 10
Sartori MontAmoré, garlic, yukon potatoes, pecorino,
brie and honey dip.

– SANDWICHES & BURGERS –

Big Stag Burger 16
Two quarter-pound CAB burgers, white American
cheese, sliced dill pickles, maple peppered bacon,
caramelized onions, frizzle onions, dijon aioli, pretzel
roll.

All American Cheeseburger 14
8 oz. CAB, maple peppered bacon, baby bibb, hydro
tomato, sweet red onion and choice of cheese.

Tofu and Buttercup Squash Sandwich 14
Maple roast buttercup squash, marinated tofu, candy
pecans, cherry glazed onions and arugula on toasted
focaccia.

Crab Cake BLT 17
House Lump Blue Crab cake, pan seared, topped with
baby bibb, hydro tomato, maple peppered bacon and a
spiced guacamole spread.

Grilled Chicken Club 15
Marinated and grilled chicken breast topped with
provolone cheese, maple peppered bacon, baby bibb
and sliced tomato, finished with an over easy.

– SALAD & SOUPS –

Tomato Basil Soup with Marble Rye
Grilled Cheese
or
Soup of the Day
Cup 4 Bowl 6

Beet Salad 12
Red and golden roasted and marinated beets, mesclun
greens, shallot and lemon vinaigrette, Donnay Farms
chèvre, candy cashew, mandarin orange, cherry
glazed onions.

Downtown Caesar 10
Anchovy vinaigrette, baby romaine, croutons, shaved
romano, cracked pepper.

Shaved Broccoli Panzanella 12
Cornbread, kale, snap peas, carrot and radicchio dressed in
lavender-champagne vinaigrette.

Local Wild Grains Salad 11
Wild Harvested Southern Minnesota rice and field
peas, spiced pecans, smoked Amablu, and fresh herbs
tossed with raw honey vinaigrette.

Bacon & Blu Chopped 11
Shaved iceberg and romaine, whole grain vinaigrette,
Amablu, maple peppered bacon, shaved red onion,
cherry tomatoes.

Balsamic Salmon Salad 16
Balsamic marinated Scottish salmon, mesclun greens,
heirloom tomatoes and seared asparagus.

Ahi Tuna Salad 16
Soba salad, nappa cabbage slaw, wasabi, blood orange
reduction, sweet spiced soy vinaigrette.

Burrata Salad 12
Fresh Burrata mozzarella, foccacia toast points, olive
oil and sea salt arugula, sliced tomato, avocado and
balsamic reduction.

Steak Salad 16
Grilled Romaine heart, Donnay Farms Chevre,
multi-colored grapes, tart green apple, spiced bleu
cheese dressing and grilled teres major.

– ENTRÉES –

Salmon – 26 Lentils, asparagus, capers, bay leaf aioli & saffron broth.

Halibut – 28 Potato puree, green beans, charred red onion, lemon zest & mache salad greens.

Potato Gnocchi 21 Summer peas, carrots, watercress & crème fraiche.

Steak Frites – 27 Filet, black garlic, béarnaise sauce & fries.

Roast Chicken – 29 Boneless half chicken, with lemon, thyme & brandy sauce.

Pork Loin – 29 Roast pork with pancetta, apples, herbs with fig orange sauce.

Quality Meats

All 12 oz. steaks are cut in house and prepared to order.

NY Strip – 27 Ribeye – 29 Filet – 32

Twice Baked Potato – 9

Salt roasted potato with beef tallow topped with crème fraiche & chives

Carrots – 7 Thyme, honey, goat cheese

Asparagus – 8 with hollandaise

Hash browns – 7 with truffle butter Mushrooms, Onions & Butter

Each night, we make a classic, a dish that we love and want to share. Please join us for a great supper. $24

Monday 

Beef Stroganoff Stewed beef with onions, mushrooms, carrots, served in a beef and crème fraiche sauce over egg noodles.

Tuesday

Chicken coq au vin Chicken with mushrooms, carrots, onions, in white wine with biscuits.

Wednesday

 Fried Chicken with Béarnaise Sauce Osetra caviar, Sea Trout roe. Of course, you get a coupe glass of champagne with this dish.

Thursday

Post Modern Pot Roast Slow braised beef with carrots, celery, onions served with garlic mashed potato & horseradish sour cream. A bit of Minneapolis history on the plate.

Friday

Bouillabaisse Halibut, mussels, clams, scallop all nestled in a tomato fume with rouille sauce of roasted peppers & garlic with crusty bread. We hope Julia would be proud.

Saturday

Garlic Roasted Prime Rib & Popovers Where the supper club meats the city.