Black Duck Spirits & Hearth

A spirit-forward twist on the Manhattan featuring Knob Creek rye, Montenegro, and Angostura and orange bitters for a dark, herbal, and warming finish

A silky dessert cocktail with St-Rémy brandy, Sherry, Crème de Cacao, and cream, finished with a dusting of cinnamon for a rich, nostalgic nightcap

A sultry spin on the classic carajillo. Tequila brings earthy brightness and peppery lift, layered with the vanilla-citrus warmth of Licor 43. Brother Justus Coffee Liqueur adds deep roasted richness and dark chocolate tones, while Ancho Reyes Ancho liqueur hums underneath with smoky dried chile and gentle spice

Smash burger with a house beef blend, griddled onions, mustard pickles, white BBQ, American cheese, and a toasted milk bun for maximum crispy-edged burger flavor

House-ground duck cooked Oklahoma onion style with mustard pickles, Havarti, Dijonnaise, and a milk bun, with options to upgrade it even further with duck bacon or a rich duck egg on top

House-made bologna piled on a bun with mustard BBQ, American cheese, and pickles for a nostalgic bar sandwich with an upscale taste

Crispy chicken tenders on a soft milk bun with tangy white BBQ sauce and mustard pickles for a craveable, comfort-food sandwich

Golden, crispy waffle fries perfect for sharing or snacking; make them extra indulgent with a side of house white BBQ sauce

Smash burger with fries! A house beef blend, griddled onions, mustard pickles, white BBQ, American cheese, and a toasted milk bun for maximum crispy-edged burger flavor

Flaky house biscuits smothered in rich, savory beef fat gravy for a classic, over-the-top comfort breakfast

Two eggs any style with crispy hashbrowns and your choice of bacon or sausage patties, with the option to add a warm biscuit for an extra-indulgent start to the day

Crispy, golden chicken fried steak topped with creamy gravy and served with two eggs for a hearty, stick-to-your-ribs brunch favorite

Our unique signature burger with a side of fries! House-ground duck cooked Oklahoma onion style with mustard pickles, Havarti, Dijonnaise, and a milk bun, with options to upgrade it even further with duck bacon or a rich duck egg on top

Bright, bitter, and playfully effervescent, this carbonated cocktail layers the earthy depth of Cynar with the crisp, bitter bite of Salers Gentian. A touch of Licor 43 adds soft vanilla-spice sweetness, rounded by a cola backbone that ties everything together. Force-carbonated for a zesty lift and finished with a silky orange foam, it's a vibrant, with an unexpected twist

A bold, smoky twist on a Negroni

Scrambled, Over Easy, or Sunnyside

Creamy avocado on toasted focaccia topped with chili oil, sunflower dukkha, and fresh arugula for a crunchy, spicy, and herbaceous open-face bite

2 Pieces ~ Peterson Craft Meats

A tender, slightly nutty pancake made with blue heirloom corn from Farm & Sparrow, bringing rich flavor and beautiful color to your brunch plate

A fluffy Polish-style doughnut filled with apple jam

Honey allspice cake ~ Chocolate Cremeux ~ Blackberry Jam ~ Coffee

Rotating house-made seasonal sorbets that highlight peak fruit and offers a light finish to your dining experience

Salted Caramel Ice Cream ~ Blueberries ~ Candied Walnuts

A fluffy Polish-style doughnut filled with bright raspberry jam for a nostalgic sweet bite

Classic New York style cheesecake.

Molten chocolate cake served with vanilla ice cream.

Wild Acres Duck Breast and Chopped Duck Confit ~ Goulasz ~ Mushroom Pancake ~ Sweet Potato

Peterson Craft Meats flat iron steak with classic sauce au poivre, green peppercorns, and crisp-edged potato pavé for a bistro-style steak dinner with local beef at the center.

Herb Glaze ~ Sauce Trakal ~ Shaved Fennel ~ Green Beans

Utecht Farms~ Sauerkraut ~ Mustard Vin ~ Adjika

Slow-smoked half chicken finished with bright chimichurri, beet horseradish cream, and cabbage for a colorful, wood-fired comfort dish.

Dairy-rich egg soufflé with cheese and Peterson Craft Meats bacon, plus fancy sauce, piled on artisan focaccia baked by Patisserie 46 for a decadent, upgraded bacon-egg-and-cheese

Egg soufflé scramble with melted cheese and fancy sauce, served on toasted focaccia from Minneapolis' own Patisserie 46; the soufflé is rich, airy, and made with dairy

Fluffy dairy-based egg soufflé folded with Havarti and roasted poblano, topped with avocado mayo and stacked on Patisserie 46 focaccia for a cozy, peppery breakfast sandwich

A savory egg soufflé scramble made with dairy, paired with beet horseradish cream and house-made Polish sausage, all layered on toasted Patisserie 46 focaccia

Salmon filet grilled to perfection served with seasonal vegetables.

Mixed vegetables stir-fried in a soy sauce served with rice.

Pasta tossed with seasonal vegetables in a light sauce.

Bright and herbaceous, this mocktail blends the zesty citrus notes of Abstinence Cape Citrus with fresh lime and a touch of thyme syrup. Topped with Alta Leisure Amaro Soda, it's a refreshing, lightly bitter, and aromatic non-alcoholic sipper

English Breakfast, Earl Grey, Jade Cloud, Chamomile

Smoky, spicy, and balanced, this non-alcoholic take blends the earthy sweetness of Aqara Agave De Los Andes with the fire of Morita and Arbol chiles and a touch of ginger. Burnt simple syrup adds depth, lime juice brings brightness, and aquafaba gives a silky, frothy texture for a layered, vibrant sipper

Chickpeas ~ Potato ~ Morita

Wild Rice ~ Oyster Mushrooms ~ Horseradish

Classic pierogi stuffed with farmer's cheese, potato, and onion, served with sour cream for a nostalgic Polish-inspired dumpling dish

Charred Leek and Parmesan Sauce ~ Pickled Cabbage

Hand-cut beef tartare with smoked bone marrow aioli, cured egg yolk, and toasted brioche for a rich, indulgent shareable

A slow-cooked 62-degree egg over crispy potato chips with truffle oil, turning a bar snack into a luxe, savory small plate

A rotating selection of fresh oysters on the half shell. Grilled oysters ~ seasonal sauce. Cold oysters ~ Horseradish

Polish Donut ~ Crispy Pork Belly ~ Horseradish Cream ~ Brown Butter Glaze

Grilled bread topped with tomatoes, basil, and mozzarella.

Spicy chicken wings served with blue cheese dressing.

Served with spicy aioli and lemon wedges.

Marinated beets and crisp cucumber in a tangy, chili-laced aguachile, served with a crunchy tostada for a vibrant, veggie-forward dish

Crisp romaine with smoked whitefish and toasted bread crumbs, giving this classic Caesar a smoky, North-meets-coast spin that fits right into a modern Minneapolis restaurant

Locally grown Lettuce ~ Green Goddess Dressing ~ Sunflower Seeds ~ Avocado ~ Heirloom tomatoes

Mole Rosa ~ Chili Crisp ~ Avocado Herb Aioli