What inspires you? This is the central question our kitchen team is using to curate our Sunday Supper experience.
Each weekend, our family-style prix fixe menu will be inspired by a different chef, restaurant, person, or place, with dishes designed to create a heartfelt dinner shared with friends and family.
Prices will vary based on the menu. Check back weekly for upcoming themes.
Due to the special nature of these dinners, we cannot accommodate all dietary restrictions. However, an à la carte menu will be available nightly for guests with allergies and aversions that we are unable to accommodate.
A 20% charge will be added to your final bill, which will be divided amongst staff who helped to make this meal possible.
August 19th - Midwestern Supperclub - $44
First Course II Classic Relish Tray, Crudités, Ranch, Shrimp Cocktail, Potato Rolls & Butter
Second Course II Beer Cheese Soup & Popcorn
Third Course II Pork Schnitzel, Cracker Crumb Walleye Fingers & Tartar Sauce,"House Salad", Choice of Potato, Roasted Mushroom & Jumbo Asparagus with Hollandaise
Dessert II Pink Squirrel Almond & Vanilla Ice Cream
August 12th - Pok Pok - Chef Andy Ricker - $44
First Course II "Ike's Vietnamese Fish Sauce Wings", Pickled Daikon Radish and Carrots, Grilled Corn on the Cob with Salty Coconut Cream
Second Course II Thai Pork Spare Ribs with Spicy Dipping Sauces, Marinated Forest Mushrooms, Grilled Eggplant Salad, Sticky Rice & a Plate of Raw Herbs and Vegetables
Dessert II Steamed Melon Custard, Sweet Sticky Rice with Mango & Salty-Sweet Coconut Cream
August 5th - Husk - Chef Sean Brock - $44
First Course || Pimento Cheese, Sliced Ham, Assorted Pickles & Fresh Buttermilk Biscuits
Second Course || Smoked Amish Hen, Honey-Plum Glaze, Blistered Shishito Peppers with Watermelon, Lime, and Cilantro, Creamy Grits & an Heirloom Tomato, Corn, and Kale Salad
Dessert || Sweet Corn Steamed Pudding with Blueberries & Shiso
July 29th - Commander's Palace - $44
First Course || Commander's Salad House-Made Pancetta, Brioche, Sieved Egg & Black Pepper Vinaigrette
Second Course || Grilled Prawn Gnocchi with English Peas & Heirloom Cherry Tomato
Third Course || Fried Soft Shell Crab with Asparagus, Creole Cream, Sesame Vinaigrette & Sweet and Sour Butter
Dessert || Bread Pudding Soufflé with Raisin, Nutmeg & Whiskey Sauce
July 22nd - The Beatrice Inn - Chef Angie Mar - $54
Amuse II Island Creek Oysters with Caviar, Crème Fraîche, and Chive
First Course II Savory Blueberry Chichon with Gorgonzola, Wild Mushrooms, and Arugula
Second Course II Côte de Bœuf for the Table with Blackberry Preserves, Dark Chocolate, and Black Truffle. Served with Bleu Cheese Popovers and Turnips Roasted in Bagna Càuda
Dessert II Smoked Vanilla Ice Cream, Flambéed berries, and candied thyme.
July 15th - Traditional Yucatán Cuisine ft. Chef Jorge Guzman - $44
First Course II Salbutes de Tsi'ik de Pollo Asado II Salpicon, Green Chile Cabbage, Avocado
Second Course II Pan de Cazon II Albacore Tuna, Soffrito, Frijoles Colados, Tomate Frito
Third Course II Poc Chuc II Pork Shoulder in Mojo de Ajo, Chile Tamulado, Cebollas Asadas
Fourth Course II Tres Leches II Coconut, Sweetened Condensed Milk, Vanilla
July 8th - Spanish Tapas - $44
Snacks II Manzanilla Olives, Marcona Almonds, Pa amb tomàquet
Tapas II Grilled Morcilla, Potato, Jambon and Idiazabal Croquette, Grilled Sardine in Pimenton and Olive Oil, Fried Boquerones, Cod Brandade Fritter, Tuna Bacon Pinxto with Piquillo Pepper and Olive, Chicken Liver Mouse
Entrada II Chicken and Pork Cannelloni with Black Truffle, Wild Mushroom, and Parmesan
Postre II Cinnamon Sugar Churros with Chocolate
July 1st - Zahav - $44
Snacks || Fried Eggplant with Pomegranate, Compressed Watermelon with Feta
First Course || Cucumber and Yogurt Soup with Walnuts, Grapes & Seared Lake Superior Whitefish
Second Course || Pargiyot: Lamb Belly, Chicken Thigh, Harissa, Israeli Pickles, Flatbread & Hummus Tehina
Third Course || Halva, Cashew Baklava, Carrot Basboosa & Mint Tea
June 24th - Sicily - $44
The food culture in Sicily runs deep. It reflects all the cultures that have occupied the island over the past two millennia, including Greek, Spanish, French, and Arab influence.
A cuisine based largely on the abundant sea food fisheries surrounding it, we'll be offering a three course, family-style pescatarian menu.
First Course || Chilled Squid & Octopus Caponata
Second Course || Spaghetti in Uni Butter, Grilled Swordfish with Pine Nut Gremolata, and a Fennel, Orange & Radicchio Salad
Third Course || Nutella Torte with Blood Orange Granita
Unfortunately, we will be unable to accommodate vegetarian or dairy free guests this week, but a limited a la carte menu will be available as well as the tasting menu for the evening.
June 17 - Fäviken - Chef Magnus Nilsson - $44
First Course || Walleye Grilled Over Juniper with Green Garlic Egg Fudge
Second Course || Raw, Cooked, and Pickled Vegetables from Local Farms with Lefse & Cultured Butter
Third Course || Stuffed Rabbit Saddle with Honey Berry Preserves, Beer Grains & New Potatoes
Fourth Course || Spruce and Whey Sorbet, Mushrooms & Cocoa