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. 


April 22nd, 2018  Inspired by Chef Marco Pierre White

Reservations from 4pm - 8:45pm

First Course || 

Chilled White Asparagus in Black Truffle Vinaigrette

Second Course ||

Grilled Whitefish, Sauce Niçoise, Anchovies & Cilantro

Third Course ||

Stuffed Pig's Trotters, Sweetbreads, Foraged Mushrooms, Pommes Purée, Frisée aux Vinaigrette & Crispy Pork Rinds

Fourth Course ||

Harvey’s Lemon Tart, Lemon Soufflé & Powdered Sugar

$52 per person (excludes beverage, tax and service)


April 29th, 2018 Inspired by Julia Child

Reservations from 4pm - 8:45pm

First Course || 

Vichyssoise with Crispy Chicken Skin & Wild Spring Onion

Second Course ||

Bœuf Bourguignon with Bistro Salad, Crusty Bread & Cultured Butter

Third Course ||

Peach Pie with Crème Fraîche Ice Cream

$36 per person (excludes beverage, tax and service)


May 6th, 2018 Inspired by Chef Ana Roš, Hiša Franko

Reservations from 4pm - 8:45pm

First Course || 

Preserved Mushrooms, Smoked Fresh Cheese, Herbs & Greens

Second Course ||

Bone Marrow-Filled Tortellini, Shaved Asparagus, & Whey Broth  

Third Course ||

Roasted Venison with Green Strawberries, Salad of Shaved Fennel and Marcona Almonds, Nettle Fritters with Dill Aïoli

Fourth Course ||

Black Tea Sorbet, Fresh Cherries & Walnut Granola Crunch

$44 per person (excludes beverage, tax and service)


May 13th, 2018: Mother's Day  Inspired by Chef Alice Waters, Chez Panisse      (The Mother of Farm-to-Table Cuisine)

Reservations from 4pm - 8:45pm

First Course || 

Fresh Radishes, California Olive Oil Whipped Butter & Macerated Herbs

Second Course ||

Artichoke and Anchovy Fritto Misto, Preserved Lemon Aïoli, Spring Onions in Parsley Sauce, Ricotta & Herb Blossoms

Third Course ||

Spit-Roasted Leg of Lamb with Spiced Yogurt, Fingerling Potatoes Roasted with Merguez Sausage & Peas and Ramps Cooked in Butter and Wine

Fourth Course ||

Rhubarb Tart & Chantilly Cream

$44 per person (excludes beverage, tax and service)


Due to the special nature of these dinners, allergies and dietary restrictions will be accommodated on a case-by-case basis. Unfortunately, vegetarian and vegan menus are not available. 

* We kindly ask that your entire table partake in this experience. *

** Please note: Our regular dinner menu will not be available on Sunday evenings. However, a selection of à la carte items will be offered. **

Reservations can be made through Tock,
via email at bonjour@stgmpls.com, or by calling 612.353.4843. 

For groups of eight or more, or full restaurant buy-outs contact Corinne at bonjour@stgmpls.com.