Food and place. This is the central theme our chefs are exploring with each Sunday Supper menu. A region’s cuisine is an integral piece of their culture, giving diners the opportunity to explore a culture through food.

Each weekend, our $44 four-course prix fixe menu will be inspired by a different region, with dishes designed to reflect the traditions and history of that culture.  

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.

Served 5pm-9pm every Sunday

Upcoming Menus

January 13th - Hautedish

First Course || House Salad || Iceberg, Buttermilk & Bacon

Second Course || Crab Mac and Cheese || Taleggio Fondue, Crab & Tobiko

Third Course || Tatertot Hautedish || Short Rib, Tatertots, Porcini Bechamel & Jus

Dessert || Pie à la mode

January 20th - St. Genevieve does Midwest ft. Chef Joe Doyle

First Course || Green Bean Casserole || Fried Shallots, Pommes Dauphine & Mushroom

Second Course || Meatballs || Sauce Périgueux

Third Course || Chicken Pot Pie || Pithivier, Stewed Vegetables & Gravy

Dessert || Carrot Cake || Cream Cheese Frosting

January 27th - Tuscany

First Course || Papper al Pomodoro || Bread & Tomato Soup

Second Course || Crostini || Chicken Liver Mousse & Panzanella

Third Course || Potato Tortelli || White Wine Sauce

Dessert || Cantucci || Biscotti & Chocolate Sauce

*Menus are subject to change.

Past Menus

January 6th - Punjab

First Course || Kulcha || Flatbread with 3 Sauces

Second Course || Paneer Tikka || Fried Indian Cheese with Grilled Vegetables

Third Course || Butter Chicken || Chicken in a Tomato Sauce

Dessert || Pinni

December 30th - Izakaya

First Course || Okonomanyaki || Cabbage Pancake, Hoisin, Kewpie Mayo & Bonito

Second Course || Bulgogi Wraps || Bulgogi-Marinated Beef, Bibb Lettuce, Cucumber & Bean Sprouts

Third Course || Kara Age || Fried Chicken, Spicy Cabbage & Aioli

Dessert || Sata Andegi || Miso Sabayon

December 23rd - St. Genevieve Pasta Night ft. Chef Nathel Anderson

First Course || Tortellini || Chicken Sausage with Chicken & Herb Consommé

Second Course || Tonarelli || Vermouth Cream, Chanterelle Mushrooms & Baby Bay Scallops

Third Course || Pork & Ham Hock Raviolo || Pork Sausage & Ham Hock Demi-Glace

Dessert || Lemon Meringue Tart

December 9 - Aska - $44

First Course || Scallop Crudo || Scallop Chip, Dill & Bay Scallops

Second Course || Sunchoke Salad || Roasted and pickled Sunchokes & Herbs

Third Course || Squab || Roasted Squab, Plum & Jus

Dessert || Blueberry & Buttermilk Tart

December 16th - Austria - $44

First Course || Dumplings || Chicken Consommé & Herbs

Second Course || Brown Butter Schupfnudels || Sweet & Sour Cabbage

Third Course || Schnitzel || Warm Potato Salad

Dessert || SachertorteDecember 2 - Pic - $44

First Course || Oyster || Fondue, Consommé & Toast

Second Course || Sweet Breads || Veal Jus, Carrots & Carrot Butter

Third Course || Venison || Grapefruit, Coffee & Jus

Dessert || Caramel Gruyere Soufflé || Gruyere & Truffle

November 25 - Bad Saint - $44

First Course || Ukoy || Yam Fritter, Shrimp & Vin Dip

Second Course || Kinilaw || Mackerel Crudo & Coconut

Third Course || Rabbit Adobo || Rice, Eggplant & Chili

Dessert || Cassava Cake

November 18 - Ivan Ramen - $44

First Course || Chicken & Shishito Yaki || Yakitori Sauce, Rice, Kimchi

Second Course || Steam Buns || Pork Belly & Shrimp Tempura

Third Course || Tonkotsu Ramen || Bone Broth, Pork Belly & a Soft Egg

Dessert || Poky Sticks || Vanilla, Chocolate & Strawberry Poky Sticks with Green Tea Ice Cream

November 11 - Le Bernardin - $44

First Course || Mackeral Escabeche || Fresh Mackeral, Lemon & Parsley

Second Course || Bouillabaisse || Mussels, Shrimp & Cod

Third Course || Skate Wing || Brown Butter & Capers

Dessert || Coffee Crème Brûleé

November 4 - Buvette - $44

First Course || Liver Toast || Chicken Liver Mousse, Sourdough & Mustard

Second Course || Steak Tartare || Cornichons & Capers

Third Course || Coq au Vin || Chicken Galantine, Roasted Vegetables & Jus

Dessert || Tarte Tatin

October 28 - Slanted Door - $44

First Course || Beef Carpaccio || Peanuts, Shallots & Rice Paper

Second Course || Cabbage Roll || Tomato, Pork and Garlic Sauce & Shrimp on Sugarcane

Third Course || Halibut || Ginger Lime Broth, Haricot Vert & Slaw

Dessert || Apricot Tart

October 21 - Joe Beef - $44

First Course || Oeufs en Gelée || Soft Poached Egg, Ham, Truffle & Sourdough

Second Course || Endive Salad || Fine herbs, Apple & Cider

Third Course || Rabbit Royale || Au Bon Canard Foie Gras, Jus & Pomme Purée

Dessert || Eclair Board

October 14th - Relæ, Chef Christian Puglisi - $44

First Course II Carrots, Sourdough & Burnt Carrot Broth, Thyme

Second Course II Roasted Lake Superior Herring, Mustard Greens, Malted Pumpkin, Bread, Butter, Roe

Third Course II Glazed Pheasant, Slow Roasted Cabbages, Dirty Rice

Dessert II Beet Crémeux, Oatmeal Cookie, White Chocolate, Raisin, Ginger Tea

October 7th - Mission Chinese - $44

First Course II Ham Hock Rillettes, Chinese Mustard, Sweet and Sour Figs, Steamed Buns

Second Course II Sticky Wings, Crab Egg Roll, Duck Sauce, No Silverware

Third Course II General Tso's Popcorn Shrimp, Dan Dan Noodles, Foie Gras and Pineapple Fried Rice, Steamed Gai Lan

Dessert II "Fortune Cookie"

September 30th - Korean Family Meal - $39

First Course II Ssambap - Grilled Snapper, Fermented Turnip, Fried Shallot, Toasted Shrimp, Ssamjang

Second Course II Bulgogi - Korean Cut Short Rib, Sticky Rice, Banchan

Third Course II Matcha Cake, Black Sesame Ice Cream

September 23rd - Bouchon - $44

First Course II Butternut Squash Soup with Sage, Nutmeg & Crème Fraîche

Second Course II Walnut Loaf with Warm Goat Cheese & Beet

Third Course II Brined and Roasted Rack of Pork with Brown Butter Potatoes, Green Beans Mimosa & Prunes

Fourth Course II Tarte au Citron with Pine Nut & Meringue

September 16th - Jeremiah Tower ft. Chef Steven Brown - $44

First Course || Chilled Oysters with Spicy Lamb Sausage & Mint

Second Course || Garlic Soup with Sage and Ham Profiteroles

Third Course || Charcoal Grilled Swordfish with Smashed Fingerling Potatoes, Roma Beans, Leeks & Caviar Beurre Blanc

Fourth Course || Peach Tarte Tatin with Bergamot Blossom Honey, Vanilla & Pistachio Ice Cream

September 9th - Havana, Cuba - $39

First Course II Cuban Sliders with Yucca Frites & Mojo

Second Course II Chilled Papaya Salad 

Third Course II Boliche with Yellow Rice & Beans

Dessert II Cinnamon Sugar Buñuelos with Sweetened Condensed Milk

September 2nd - Zuni Café - $44

First Course II Confit Albacore Tuna with Chicories, Plums & Black Olives

Second Course II Zuni Caesar Salad 

Third Course II Roasted Chicken for the Table, Warm Bread Salad with Heirloom Tomatoes, Summer Squash & a bowl of Polenta with Mascarpone

Dessert II Blackberry Cobbler, Crème Fraîche Ice Cream & Lemon Verbena

August 26th - Greece - $44

First Course II Stuffed Grape Leaves, Tomato Fritters, Pita Bread & Red Pepper

Second Course II Marinated Chicken Skewers, Beef and Pork "Gyro" Meatballs, Marinated Tomatoes and Cucumbers & Tzatziki Sauce

Dessert II Feta Me Meli with Thyme-infused Honey and Vanilla Ice Cream

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