Spoon and Stable

harissa aïoli, cherry belle radish, cilantro, dried olive, socca (gf/df)

citrus dashi, yuzu kosho, daikon, za'atar (df)

butternut squash, sorghum tabouleh, apple, crispy prosciutto, sesame vinaigrette (gf)(df/veg available)

duck and shrimp wontons, chicken broth, napa cabbage, chili crunch (df)

breakfast sausage, mushroom gravy, scallion, sunny-side up egg (veg available)

black currant compote, whipped vanilla mascarpone, oat crumble (veg)

mushroom conserva, broccolini, goat cheese, beurre blanc (gf/veg)(df available)

side salad, sherry vinaigrette (veg)

assorted cheeses, candied nuts, seasonal preserves

fish sauce caramel, cabbage slaw, puffed rice

fontina fonduta

A refreshing cocktail made with local spirits.

salsa verde, pickled jalapeño, onion ash crema, queso fresco

parmigiano, fines herbes, béarnaise powder

A selection of local brews.

duck, pork, tamarind, pickled shallot, parker house roll

chorizo, saffron potato, fennel sofrito, toasted baguette

grilled onion, american cheese, dill pickle, fancy sauce, sesame bun

Toasted bread topped with fresh avocado.

Classic dish with poached eggs and hollandaise sauce.

choice of: vodka, tequila, gin, or aquavit. Add beer back +4

blended scotch, sweet vermouth, pandan, coconut bitters

licor 43, cold brew, chai spices, honey

tequila blanco, lime, tomatillo, roasted masa, cointreau, chilies

pineapple infused gin, raspberry, blanc vermouth

rum, vermouth blend, amaro, coffee liqueur

fresh squeezed orange, cava

pimm's no. 1, cranberry, aloe, mint, cava

vodka, grapefruit cordial, lime, soda

aperol, chamomile orange cordial, cava, seltzer

Rich chocolate cake with creamy frosting.

A seasonal favorite with a flaky crust.

A delicious representation of fall flavors.

A warm stew perfect for chilly evenings.

spinach subric, roasted parsnip, maitake, sauce chasseur (gf)

wild rice, pickled black currant, duck heart, offal broth (gf)(df available)

kibbeh, cous cous, sultanas, chickpea, black lime (df/gf available)

tamarind glaze, yucca, green papaya slaw, chili vinaigrette (gf/df)(veg available)

tom yum broth, sticky rice, kaffir lime, thai chili, bok choy, lotus root (gf)(df/veg available)

smoked mussel nage, potato fondant, roasted fennel (gf)

duck fennel sausage ragu, caramelized rapini, burrata, lemon breadcrumb (gf/df/veg available)

braised spinach, chicken egg yolk, pioppini mushroom ragu, chestnuts, pleasant ridge (veg)(gf available)

cacio e pepe, pecorino, crushed black pepper, white wine butter (veg)(gf available)

octopus, prawn, mussels, fra' diavolo (gf/df available)

honey cookies, cocoa syrup

gf/df

gf/df

For larger events, the Hennepin Salon can be combined with St. Anthony Parlor to accommodate up to 32 guests in a larger room. This is ideal for groups who’d like to add the option to gather for a cocktail before sitting down to dinner.

The Hennepin Salon is the larger of our two private dining rooms, and can host up to 24 guests for dinner. This space is ideal for cocktail receptions, closing dinners, and personal celebrations.

The St. Anthony Parlor is the perfect size dining room to host intimate dinners for up to 12 guests.

maple-bourbon glaze (gf/df)

sage, poblano (gf/df)

spiced crème fraîche (gf)

sorghum waffle, schmaltz butter, spiced honey (gf)(veg available)

avocado mousse, chiles en vinagre, scallion chimichurri, queso fresco, fried egg (gf)(df available)

onsen egg, wild rice, tamarind glaze, bok choy (gf/df)

adobo, crispy yuca, piperade, epis sabayon (gf)(df available)

caramel, crème fraîche, sourdough shortbread (gf/veg available)

banana ice cream, chantilly (gf)

honey meringue, pineapple, beeswax ice cream

ginger ice cream, coconut tapioca, mango (gf/veg)

golden raisin, pecan, pear sorbet, miso

charred scallion, pickled shallot, ginger (gf/df/veg)

cheese curds (gf/veg)