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.  

In lieu of traditional gratuity, a 20% service charge will be added to your final bill, which is divided amongst all front and back of house staff who helped to make this meal possible.


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 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 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, flambeed berries, and candied thyme.

Past Menus

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