St. Paul & Bloomington Fall Restaurant Week 2026

October 19-25

3 Course Dinner | $45 Per Person

Soup or Salad

Cup New England Clam Chowder

Romaine Caesar
Parmesan, artisan crouton, house-made dressing, lemon

Entrée Selections

Sirloin Oscar*
8 oz. sirloin, béarnaise & crab topping, Yukon Gold mashed potatoes, asparagus

Faroe Island Baja Salmon*
Seared shrimp, avocado corn salsa, Yukon Gold mashed potatoes, beurre blanc

Shrimp and Lobster Carbonara
Prosciutto, peas, egg cream, Parmesan

Dessert Course

Crème Brûlée
Rich vanilla custard with a caramelized sugar crust

Key Lime Pie
Nellie and Joe's Famous Key Lime juice, graham cracker crust and whipped cream

Wine Feature

In celebration of California Wine Month, we are offering the following feature

Austin Cabernet Sauvignon, Paso Robles, 2024
Aromas of ripe dark fruit layered with subtle floral notes and a touch of sweet oak. Rich flavors of black cherry, plum and blackberry layered with baking spices and vanilla.

Glass 16 | Bottle 63

A Suggested Gratuity of 18% is customary. The amount of gratuity is always discretionary. *NOTICE: Contains or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, mollusk, or eggs may increase the risk of foodborne illness.