Forepaugh's Restaurant


New Year’s Eve Tasting Menu

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New Years Eve 2015

First course

Trio of Crudo with Caviar

Yellow Fin Tuna, Skuna Bay Salmon and Diver Scallop with Salmon Roe, and American Caviar, Lemon and Dill

Second Course

Butternut Squash Ravioli

Butternut Squash Ravioli with Cauliflower, Hen of the Woods Mushroom, Spinach, Sage, Brown Butter, Balsamic Shallots

Third Course

Lobster Salad

Poached Maine lobster, Smoked Potato, Ramp, Bacon, Crème’, Petite Greens


Blueberry Sorbet with Champagne and Elder Flower

Fourth Course

Filet of Beef Rossini

Filet of Beef topped with Foie Gras, Black Truffle Arancini, Braised Artichokes, Chanterelle Mushroom, Shaved Fresh Black Truffle


Chai Tea cake

Layered Chai Tea Spice Cake with White Chocolate Pastry Cream served with Black Currant and Fresh Nog

$95 per person

Vegetarian and Gluten Free Options Available



Thanksgiving Menu

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Forepaugh’s Presents

Course One

Choice of:

Pork Belly and Apple

herb salad, fennel, maple glazed walnuts


Green Bean and Cranberry

Sweet potato, red wine & pumpkin seed vinaigrette, almonds, orange

 Course Two

Choice of:

Butternut Squash Or Cauliflower

 Course Three

Choice of:

Turkey Or Ham

Pomme puree, Brussel sprouts, dressing, gravy



Kids Thanksgiving Menu (12 and under)


Macaroni and Cheese


Pomme puree, green beans, gravy


Adults: 39.95                       Kids (12 and under): 19.95

Executive Chef Aric Miech                                                               Chef de Cuisine Joann Oudekerk

Management is unable to guarantee the meals prepared on these premise are free from ingredients such as: Milk, Egg, Wheat, Soybean, Peanuts, Tree Nuts, Fish Sauce, and Shellfish. Please inform us of any allergy before ordering. Thank You.

NY Times Best Selling Author Jay Asher at Forepaugh’s

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Friday the 13th will be celebrated in style on third floor of Forepaugh’s when Ghost Stories Ink hosts a book launch featuring Jessica Freeburg of Darkness Radio and NY Times best selling author Jay Asher.  Join us from 6 to 9 p.m. for smokin’ cocktails and fabulous fare!  Check it out:


WCCO’s Jamie Yuccas reviews Forepaugh’s

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Forepaugh’s Wins 2015 Wine Spectator Award of Excellence

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We are proud to announce that we have won the 2015 Wine Spectator Award of Excellence!  Forepaugh’s will be featured in the August issue of their magazine which will be out on news stands July 22nd.

We’ll toast to that!


Happy Independence Day!

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Our restaurant will be closed – as it typically is – on the 4th of July. Because the holiday falls on a Saturday and we are normally closed on Mondays, we thought this would be a great time to give our staff a three day weekend off.

We apologize for any inconvenience and wish you and yours a safe and happy holiday!

Taste of Brazil Patio Party on June 24 & 25

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Our patio parties have been smokin’, so we’re hosting another one – this time for two evenings!  Chef will be firing up the grill and treating everyone to a Taste of Brazil. Come experience some of what he recently enjoyed on the annual Taher Chefs’ Council trip.

Forepaugh’s patio parties provide an excellent and affordable way to try small portions of a variety of food and libations.  Grab a punch card and a patio or porch perch and choose exactly what you wish to try by seeing and smelling first.  It’s fun and fabulously Forepaugh’s!!!

Join us for Share Our Strength Hotlist on June 11th

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We are proud to be part of this important event to help end child hunger in America! Please join us and many other fabulous chefs and mixologists at the Nicollet Island Pavillion (swank!) on Thursday, June 11th.

For more information, see:

Belmont Stakes BBQ on June 6th

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We’ll be off at 4 p.m. with the best hat contest, racing trivia and a little (legal) gambling on the race!

Chef will be grilling bourbon marinated pork tenderloin, New York strip bites, hot dogs, and more! There will be other typical race day fare like Waldorf salad, chocolate bourbon pecan pie and New York cheesecake.

Sip on a Belmont breeze, mint julep, or black eyed susan while watching the big race which may go down in history!

If it rains, we’ll be celebrating all the same indoors!

Nick Kosevich & Ira Koplowitz join Chef Gonzalez: an amazing dinner on May 30th

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Bittercube and Forepaugh’s present

Jean-Claude Boisset Sparkling Wine, Elderflower Nectar , Bittercube Cherry Bark Vanilla & Orange Bitters

1 Escolar up in smoke
Cured escolar, chilies, Spanish chorizo
Gunner Ghost Navy Strength Gin, Lemon, Corazón Liqueur, Cane Syrup, Flamed Orange Oil

2 Foie Gras tastes the rainbow
Whole grilled foie gras, varying degrees of fruit, and pistachio genoise
Copper & Kings Immature Brandy, Grilled Lemon Juice, Blackberries, Pistachio Orgeat, Micro Mint, Bolivar Bitters

3 Squab caught red handed
Jamaican jerk squab, plantain tamale, crema
Plantation 5yr Rum, Lime, Sweet Corn Cream, Jerked Apple Cider, Jamaican #1 Bitters, Nutmeg

Whiskey Sour Sorbet
New Richmond Rye, Lemon, Demerara, Egg White, Bittercube Trinity Bitters, NO2

4 Spring Boardome
Juniper cured Rack of boar with all things spring
Gamle Ode Dill Aquavit, Morel fortified Cocchi Americano, Oloroso Sherry, Dill Oil & Pollen, Blackstrap Bitters

5 Pudgie Elvis
Banana, Bacon, hazelnut, mallow, and chocolate stout ice cream
Ilegal Reposado Mezcal, Shwartzhog Krauter Liqueur, Cocoa Nib Liqueur, Cocchi Vermouth di Torino, Bittercube Root Beer Bitters

6 in the evening
Saturday, May 30, 2015
$99 per person
very limited seating